Loaded Savoury Scones (Biscuits)
These scones (or biscuits if you're American) are a savoury scone lover's dream. They're loaded with cheesy, herby, salty flavours. Perfect served warm with just a dollop of butter
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Ingredients
- ¼ Cup Unsalted Butter (55 grams) Very cold or frozen
- ¾ Cup Milk (180 ml)
- 1 tsp Lemon Juice
- ¼ Cup Finely chopped cooked Bacon Optional (around 3 - 4 rashers)
- ¼ Cup Finely chopped chives
- 2 Cups All-Purpose Flour
- 1 Tbsp Baking Powder
- ½ tsp Salt
- 2 tsp Dried Italian Herb Mix
- 2 Cloves of garlic Crushed (or 1 tsp garlic powder)
- ½ Cup Grated vintage/very mature cheddar
- ¼ Cup Finely grated Parmesan
- 3 Tbsp Pesto I used basil pesto but use your favourite
Instructions
- Place the butter into the freezer
- Combine the milk and lemon juice and set aside (at least 5 minutes until it becomes like buttermilk). You can also use 180ml buttermilk if you have it at hand instead of the milk and lemon juice
- Preheat the oven to 230°C
- Cook the bacon until crispy
- In the meantime, grate the cheeses and chop the chives, followed by the bacon when ready
- In a small bowl, toss together the chives, and bacon with 1 tablespoon of the flour and set aside
- In a separate bowl sieve or whisk together the remainder of the flour, baking powder, and salt. Add the Italian herb mix. Grate the cold butter into the flour mixture. Use a pastry cutter or sharp small knife to cut the butter in (or do this process in a food processor)
- Lightly mix through the cheese and garlic so that they are coated in flour and not clumpy
- Add the milk mixture and pesto and stir just enough to bring the ingredients together. Then gently fold in the bacon and chives, making sure all the bits are nicely incorporated and distributed throughout the dough
- You should have a soft smooth dough ball. If it is too sticky, turn the dough onto a floured surface and knead for about 1 minute. Try not to overwork the dough as the scones will be dense, but ensure that the dough is not too dry and not too sticky
- Move the dough to a piece of baking paper or silicone baking mat and pat or roll out the dough to around 2cm thickness
- Cut into approx. 4 - 5cm rounds with a cookie cutter or glass. The cleaner the cut, the more even the sides will rise up
- Place the baking paper or mat with the scones onto a baking sheet
- Brush the top of the scones with a little milk and bake for 12 - 15 minutes until lightly golden on top
Notes
Try to work quickly once you add the butter so that it doesn't melt otherwise your scones will be oily. If there are little bits of butter visible in the mixture that is fine. Ensure that the chopped bacon has cooled completely before adding it to the mix.
Do not overwork the dough as it will make the scones tough. If the mixture is very dry add a small dash of milk at a time until it is a soft smooth dough. If it is too wet, include a little extra flour when you knead it before rolling out.
The sharper your cutter or glass cuts the more even the sides of the scones will rise.
These are delicious served warm with just a little butter. Be careful though, they are addictive so won't last long.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!