[Savoury Baking] NZ Cheesy Bacon & Spring Onion Scones
with Parsley Butter I 6 steps I Savoury Baking I Serves 6+
- Milk
- Gluten
- Wheat
- Cashew
- Pine nut
- May contain traces of allergens
- Pecan
- Peanuts
- Milk
- Walnut
- Pistachio
- Macadamia
- Brazil nut
- Hazelnut
- Sesame
- Soy
- Almond
Ingredients
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
100 g
Diced Bacon
1
Spring Onion
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Cashew, Pine nut, Pecan, Peanuts, Milk, Walnut, Pistachio, Macadamia, Brazil nut, Hazelnut, Sesame, Soy, Almond)
1 sachet
Chilli Flakes
1 packet
Parsley
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Measure 50g butter and set aside at room temperature to soften. Measure 80g butter, chop into small cubes and set aside. Thinly slice the spring onion. Finely chop parsley. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. TIP: Weigh out your ingredients before you start to speed up your prep time!
To a large bowl, add the 80g of butter and basic sponge mix. Using finger tips, rub the butter into the flour mix, until resembling fine bread crumbs. TIP: Careful not to overmix the dough! TIP: Don't worry if the dough is slightly crumbly, gently press to bring together!
Add the spring onion, grated Parmesan cheese, crumble in the feta cheese, bacon, a pinch of chilli flakes (if using) and milk. Gently mix until the dough comes together.
Tip the dough onto a lined oven tray and press into a 12cm x 15cm rectangle, around 3cm thick. Cut the dough into 6 even rectangles and gently separate. Brush the tops of the scones with a splash of milk Bake until lightly browned, 15-18 minutes.
In a small bowl, combine the 50g of softened butter and parsley.
Slice the scones in half and serve with the parsley butter. Enjoy!
