Cheese scones with bacon jam
Juanita’s scones impressed me, they break open wonderfully and don’t dry out quickly. However, they are very rich and if you prefer to use less butter I’ve discovered a recipe that uses just a touch of butter and the dough is double folded to get that perfect break.
CHEESE SCONES WITH BACON JAM
Making scones with yoghurt ensures a soft texture and means you can use less butter. Instead of rubbing in cold butter, it is melted and stirred in, which saves time. And bacon jam is delicious on scones with a scoop of cream cheese.
MAKES 12 SCONES AND 375 ML (1 ½ C) BACON JAM Preparation time: 15 min Baking time: 15-20 min (scones) Cooking time: 30-40 min (bacon jam)
500 ml (2 c) cake flour 15 ml (1 T) baking powder large pinch of salt sprinkling of cayenne pepper 250 ml (1 c) mature Cheddar cheese OR Grûyère cheese, grated 15 ml (1 T) butter, melted 125 ml (½ c) full-cream yoghurt 1 egg milk (optional)
250 g back bacon, finely chopped 1 onion, finely chopped 4 garlic cloves, finely chopped 1-2 ml (¼-½ t) chilli flakes 160-180 ml (²⁄³-¾ c) brown sugar 15 ml (1 T) coffee granules, dissolved in 125 ml (½ c) boiled water 80 ml (¹⁄³ c) balsamic vinegar 125 ml (½ c) dried cranberries cream cheese to serve
The double fold method ensures your scones break open beautifully
Preheat the oven to 200 °C and grease a baking sheet.
1 Scones Sift together the dry ingredients in a large bowl. Add the grated cheese and mix. 2 Whisk together the butter, yoghurt and egg. Pour into the flour mixture and cut in with a metal knife until the dough just comes together. If it’s too dry, add a little milk. 3 On a floured surface, press the dough lightly until it’s about 5 mm thick. 4 Fold in half so the dough forms a double layer. Flatten with the back of your hand. 5 Cut out scones using a cookie cutter or glass. Arrange on the prepared baking sheet and bake for 10 minutes. Reduce the temperature to 180 °C and bake for a further 5-10 minutes or until done. 6 Bacon jam Fry the bacon, onion and garlic until the bacon is cooked. 7 Add the remaining ingredients, bring to the boil, lower the heat and simmer to a stiff jam that’s no longer watery. 8 Serve the scones with the bacon jam and a scoop of cream cheese.