Mustard, Bacon And Caramelised Onion Scones
These delicious bacon and onion scones are a savory twist on the classic baked treat. The combination of crispy bacon, sweet onion marmalade, and tangy English mustard creates a delightful flavor profile. Perfect for a weekend brunch or afternoon tea, these scones are easy to make and will surely impress your guests.
— Constant Cookbook
Ingredients
- 2 rashers streaky bacon
- 450g/1lb self-raising flour
- generous pinch salt
- pinch baking powder
- 1 tsp English mustard
- 110g/4¼oz unsalted butter
- 1 free-range egg
- 50ml/2fl oz double cream
- 2 tbsp ready-made onion marmalade, plus extra to serve
- 200ml/7fl oz full-fat milk
Instructions
- Preheat the oven to 180C/350F/Gas 4. Preheat the grill to a medium-high setting. When the grill is hot, grill the bacon for 2-3 minutes on each side, or until crisp and golden-brown. Set aside on a plate lined with kitchen paper. When cool enough to handle, crumble into small pieces. Set aside until needed.
- Sift the flour, salt and baking powder into a large mixing bowl. Stir in the mustard powder.
- Add the diced butter to the bowl, then rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre of the dry mixture and add the beaten egg and cream, gradually drawing the dry mixture into the wet mixture using a wooden spoon.
- Stir in the onion marmalade and reserved bacon pieces, then gradually stir in enough milk to make the mixture come together as a soft dough. (The mixture should not be sticky.)
- Dust a clean work surface with a little flour. Turn the dough out onto the work surface and roll it out to a thickness of 2.5cm/1in. Stamp out twelve 5cm/2in rounds from the dough using a cookie cutter, placing them onto a non-stick baking sheet as you go.
- Bake the scones in the oven for 15-20 minutes, or until risen and golden-brown. Set aside to cool on a wire rack for at least 10 minutes before serving.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 12
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