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| Lana Le Roux |
Gold Collection No. 4 |
Serves 12 - 14
3 tsp Oil
3 Rashers Bacon
4 cups Self-raising Flour
60g Butter - cut into small pieces
1 / 2 cup Grated Cheddar Cheese
1 3 / 4 cups Douglasdale Buttermilk
1 tbsp Chopped Parsley
Method - Preheat oven 210¢ªC. Brush an oven tray with oil and dust with flour.
- Heat oil in pan, cook bacon until crisp. Drain on paper towels.
- Sift the flour into a large bowl. Add the butter, rub in using your fingertips. Add the cheese, bacon and parsley, stir to combine.
- Make a well in the centre of the flour mixture.
- Add almost all of the Douglasdale Buttermilk, quickly mix, using a flat- bladed knife, to a soft dough, adding more Douglasdale Buttermilk if necessary.
- Knead dough briefly on a lightly floured surface until smooth. Press or roll out to form a round about 2cm thick.
- Cut into rounds using a floured plain 5cm cutter. Place scones close together on prepared tray. Brush with any remaining Douglasdale Buttermilk.
- Bake for 15 - 20mins or until golden brown. Serve warm with butter.
A WORD FROM THE CHEF... Scones freeze well, cool completely on a wire rack. Place in freezer bags until required. Thaw scones completely before reheating. |
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