Bacon, Cheese Scones (Biscuits and Gravy redone)
Scones can be savoury as well as sweet.
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 8 tablespoons unsalted butter and cut into cubes cold
- 1 1/2 cups grated medium cheddar cheese (keep some behind for scattering on top but this is optional)
- 1 green pepper diced finely
- Scallions chopped
- 6 rashers of bacon sliced into small pieces
- 3/4 cup buttermilk might need more or less
- 1 egg beaten for egg wash
- Olive oil
Pre-heat your oven to 200C. Mix the dry ingredients together; flour, baking powder, salt, black pepper, garlic powder.
Heat pan with olive oil and cook bacon bits till it's crispy. Dish out. In the same pan, cook the chopped green pepper till they're fragrant. If there's too much grease left from the bacon, dish it out till you have about a tablespoon-full left in the pan.
Set aside the pepper to cool. Put your dry ingredients in a food processor. Add the cold butter cubes and pulse it till you have a semi-damp sandy mixture. The texture of the dough sticks together when you pinch it in between your fingers but still dry enough to fall off your fingers.
Tip the mixture into a huge bowl. Add the grated cheese, scallions, cooked bacon and pepper.
Mix it all together with your hands.
Pour in the buttermilk slowly and work the dough till it comes together. It mustn't be too wet that it's sticky but enough to knead it together.
Do not overwork the dough. Shape it into a disc quickly of about 1 1/2 inch thick and about 20cm in diameter.
Cut into 8 triangles.
On a tray lined with baking sheet, place the triangles, spaced apart.
Brush them with the egg wash and sprinkle on the remaining cheese.
Bake in the oven for 30 mins or till the insides come out clean when tested with a skewer.
Cool slightly before eating. Eat as it is or with some sausage gravy.