Wednesday, 9 May 2012

Bacon Scones

Lets get one thing straight. These are not your normal, knock up in 10 minutes and enjoy warm from the oven scones. They take time. There is rising and kneading and more rising. They contain things a scone does not normally contain such as yeast and sour cream. If you persevere however you will be rewarded with very flavoursome, light scones with a super crust.

These scones are from the Hairy Bikers big book of baking. It is important to not miss out the caraway seeds as they are what give this scone is absolutely fantastic flavour.

Bacon Scones

makes 12

60ml milk (I used semi skimmed)
1 sachet instant dried yeast (I only had back bacon, it worked fine)
250g streaky bacon chopped 
500g plain flour
1tsp baking powder
1/2 teaspoon salt
1 tbsp caraway seeds
120g unsalted butter
2 large eggs beaten
120ml soured cream
beaten egg and drop to water to glaze

Fry the bacon bits until crisp and set aside to cool.

Sift the flour into a bowl and mix in the yeast, baking powder, salt and caraway seeds. 

Put the butter into a pan over a gentle heat and melt until it is just liquid. Take the pan off the heat and stir in the soured cream and the eggs, make sure the butter is not too hot or the eggs will scramble. Add the cooled crispy bacon and the milk.

Don't panic, it does not look pretty, it will all be fine!
Pour the buttery mix into the flour a little at a time, constantly mixing to bring the dough together. Turn the dough onto a floured surface and knead for 5 minutes until elastic. 

Put the dough in an oiled bowl and cover with oiled cling film, and leave in a draught free place for about an hour and a half until it has double in size.

Turn the dough out and knock it back with your knuckles. Dust the dough with flour and roll out to ~4cm thick. Cut out rounds and place on a baking sheet lined with baking parchment.

 Use a sharp knife to cut a criss cross pattern on the top and then leave to rest for a further 30 minutes. Preheat the oven to 200/fan 180.

Brush the scones with the beaten egg and water to glaze and bake for 25-30 minutes until golden.  

These scones are fabulous warm from the oven and served with soup. Alternatively you could serve them warm and slathered in butter. If you don't eat them all at once they are perfectly good reheated in the oven for ~ 10 minutes the next day.


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