Scones, but for Dad. These delicious pastries are filled with all the good stuff, loads of shredded cheese and bacon bits. They smell like an epic breakfast while baking. Pair with a homemade chipotle butter for a powerful punch.
Prep Time: 25 minutes
Cook Time: 20-25 minutes
Total Time: 1 hour
Yield: 8 scones
300g self-raising flour
250g coarse cornmeal or polenta
160g cold unsalted butter, cubed
1/2 tsp salt
100g shredded cheddar cheese
50g bacon, cooked and cut into pieces
220-240g cold whole milk
1 each egg, beaten
100g butter, softened
1 tbsp chipotle paste
Heat the oven to 220C/200C fan/Gas 8.
Mix the flour, cornmeal and salt in a large bowl, add the butter and use your fingers to rub together the ingredients creating a wet sand texture. It should look like fine breadcrumbs.
Add the cheddar cheese and bacon pieces to the mixture. Stir to combine together.
Add 220g of the milk and stir briskly with a fork to distribute - if the mixture feels a bit dry, add the remaining 20g of milk.
Bring together and lightly knead just until the mixture comes together.
Tip the dough out onto a piece of parchment paper and flatten into a large circle about 2 cm thick. Use a knife to cut the circle into 8 equal wedges.
Split the wedges between two baking sheets prepared with parchment paper . Brush the beaten egg on the top of each scone before baking.
Bake for 20-25 minutes, or until golden brown. Leave to cool for 15 minutes.
While the scones are cooling, beat together the softened butter and the chipotle pate with a pinch of salt.
Serve the warm scones with the soft butter.
Use a sharp knife when cutting, otherwise the bacon gets pulled out of the scone.
Add a little extra cheese to the top of each scone for more flavour.