Cheese Bacon Corn Scones

The scones have more personality if you. Fold the liquid ingredients into the dry and gently mix until combined add a little extra milk if needed.

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Crisp bacon shoepeg corn and thinly sliced green onions enhance basic scone dough.

Cheese bacon corn scones. The scones can be made ahead and gently reheated just before serving. Cook off on high heat in dry non-stick frying pan. Using fingertips rub in butter until mixture resembles breadcrumbs.

Wisk together the flour salt baking powder and sugar. Chop bacon into tiny pieces scissors work just fine. Mix in the cheese chives or scallions and bacon until evenly distributed.

Work the butter into the flour until the mixture is unevenly crumbly. All buttery and stogged full of strong cheddar cheese and. Sift flour baking powder and baking soda into a large bowl.

Crunchy on the outside and so soft and flaky on the insides. Cheese and Bacon Scones. Lovely salty smoky bacon.

Lightly grease a baking sheet or line it with parchment. Perfect for serving with soups salads or even just hot and buttered with a nice hot cuppa on a leisurely afternoon. These savory scones are also excellent for brunch or dinner especially with hearty soups or stews.

Grate cheese and add to combined flour mixture along with the bacon. Stir in bacon pieces cheese herb salt sliced shallots and parsley. Combine flour mustard powder and cayenne pepper and rub butter cubes into flour.

In a separate bowl beat together the mayonnaise and milk. Stir in corn cheese bacon and chives. Sift flour and salt into a large bowl.

Cheese and Bacon Scones. The dough is mixed in the food processor and the trick is to use a light hand when pulsing the machine do not overprocess. A combination of heavy cream and buttermilk gives the scones a tender texture.

Make a well in centre of the flour mixture.

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