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.
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!|
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.