Step 1
Preheat oven to 220C/ 420F/ gas mark 7.

Step 2
Mix flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl before adding the Trex.Rub together until the mix looks like crumbs.

Step 3
In a separate bowl, whisk the milk and oil before adding it to the dry mixture. Stir until moistened and add blueberries and (cooked) bacon.

Step 4
Sprinkle flour on to the surface, and knead the dough. Pat into a round until roughly 4cm deep. Take a round cutter, cutting out scones.

Step 5
In a small bowl, beat the egg and milk, then use a pastry brush to brush over the scones. Bake at 220C for 15 minutes until golden brown.

Scone

Scone

The traditional bake for the iconic afternoon tea, only question is jam before cream?

8

Serves: 8

30
MINS

Bake Time: 30 mins

SUITABLE FOR KIDS TO BAKE

INGREDIENTS

260g10 oz Plain flour
60g2 oz Trex
2 tbsp2 tbsp Sugar
2 tsp2 tsp Baking powder
1/2 tsp1/2 tsp Baking soda
1/2 tsp1/2 tsp Salt
1/2 tsp1/2 tsp Ground cinnamon
170ml170ml Milk
1 tbsp1 tbsp Rapeseed oil
190g7 oz Blueberries
4 pieces4 pieces Of bacon
11 Egg
1tbsp1tbsp Milk

METHOD

Step 1
Preheat oven to 220C/ 420F/ gas mark 7.

Step 2
Mix flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl before adding the Trex.Rub together until the mix looks like crumbs.

Step 3
In a separate bowl, whisk the milk and oil before adding it to the dry mixture. Stir until moistened and add blueberries and (cooked) bacon.

Step 4
Sprinkle flour on to the surface, and knead the dough. Pat into a round until roughly 4cm deep. Take a round cutter, cutting out scones.

Step 5
In a small bowl, beat the egg and milk, then use a pastry brush to brush over the scones. Bake at 220C for 15 minutes until golden brown.

BAKE MODE