I first tried this recipe, from Brown-Eyed Baker, about a year ago. It was really nice, but somehow I forgot about it until I stumbled across it in my bookmarks yesterday. Immediately I got out the bowl and the wooden spoon. Here’s my version, converted to metric and made slightly more accessible to those (like me) who have to watch their fat intake. That’s one reason I made mini scones, so even if I can’t resist eating two it is not quite so naughty …
This makes about 16 small scones. They are ideal for buffets or picnics, or just afternoon tea curled up in front of the fire on a cold day. Scones have to be eaten the day they are made, or frozen and reheated (these ones freeze really well).
220 g flour
100 g cold butter
90-100 ml single cream or full-fat milk
1 tbs baking powder
80 g gruyère or similar cheese, cut into small dice
4 spring onions or 2 shallots, finely chopped
50 g bacon, diced
1 egg for egg wash
Preheat the oven to 200C and butter a baking sheet.Fry the bacon until it is crisp and has rendered most of the fat. Put the diced onion and cheese in a small bowl and toss with about a teaspoon of the flour. Add the bacon once it’s cooled a bit and toss again.
Meanwhile mix the dry ingredients in a bowl. Cut in the butter till the mixture is crumbly, then add the cheese mixture and the egg beaten with most of the milk or cream. Bring together quickly into a rough dough with a wooden spoon. It should be soft and malleable, but not too sticky. Adjust with more milk or a little more flour if necessary.
Pat the dough out with your hands on a floured surface, handling it as little as possible, to about 2 cm thick. Use a small cutter to cut circles and place them on the prepared baking sheet (or you can pat out the whole piece of dough on the sheet and score it into squares or triangles ). Pull together leftover dough, pat out again, and cut out scones from the rest. Brush with egg wash and bake for about 10-15 minutes, till golden on top. Cool on a wire rack.