The traditional bake for the iconic afternoon tea, only question is jam before cream?
Scone
8
30
MINS
MINS
Metric
Imperial
INGREDIENTS
| 260g | Plain flour |
| 60g | Trex |
| 2 tbsp | Sugar |
| 2 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Salt |
| 1/2 tsp | Ground cinnamon |
| 170ml | Milk |
| 1 tbsp | Rapeseed oil |
| 190g | Blueberries |
| 4 pieces | Of bacon |
| 1 | Egg |
| 1tbsp | Milk |
Method
Preheat oven to 220C/ 420F/ gas mark 7.
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.
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.
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.
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.
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