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Ingredients
- 2 cup self-raising flour
- 1/2 tsp baking powder
- 30 g butter diced
- 1/2 cup cheddar cheese grated
- 3 bacon rashers finely chopped
- 1 tsp mixed herbs optional
- 3/4 cup milk
- 3/4 cup water
- 1/2 cup cheddar cheese grated
- 2 pinches cayenne pepper
Preparation
Step 1
Preheat oven to 180C (160C fan forced).
STEP 2 Place sifted flour in a mixing bowl and add baking powder. Add butter and rub in with finger tips.
STEP 3 Stir in cheese and bacon. Add herbs, if using.
STEP 4 Combine milk and water. Make a well in centre of the flour and add the milk and water, reserving 3-4 teaspoonfuls.
STEP 5 Mix to a soft dough using a knife and turn onto a floured board. Knead lightly and form into a round approximately 18 cm in diameter and 4 cm thick.
STEP 6 Place onto a flat, greased and floured baking tray. Using a floured knife, cut ¾ of the way through to make 8 wedges.
STEP 7 Glaze with the reserved milk, sprinkle with the extra cheese and a light sprinkling of cayenne pepper.
STEP 8 Bake for 20–30 minutes or until scone sounds hollow when tapped, or test with a thin skewer to ensure scone is cooked in centre.