Cheese scones with ba­con jam

YOU Winning Recipes - - CONTENTS -

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.


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.

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