• 0 kcal
• 335 kcal
• 899 kcal
• 0 kcal
• 30 kcal
• 21 kcal
Calories refer to 100 grams of product
the savory bacon scones I am a appetizers original and gourmet, an alternative version of classic English sweets. In our preparation, in fact, the scones will be enriched with cheese cheddar, bacon crispy and chopped spring onion, all made balanced and appetizing also by the addition of cream in the dough; then they will be baked and served in triangles, so as to also become a food to eat with your fingers tasty and inviting: you can serve them with a fresh sauce, such as yogurt sauce or tzatziki. They are also perfect for a aperitif, or as part of a brunch.
As for the preparation, you can replace the cream with a little cream cheese or the ricotta cheese, if you prefer a lighter preparation; you can add some grated cheese to the batter and replace the Cheddar with another type, such as Provolone or the fontina. Bacon can also be replaced by a few grain, from mortadella dice or del Ham. If you prefer a vegetarian version, replace the bacon with a little Olives, from dried tomatoes or from onions chopped and lightly browned in a skillet. If you prefer a more rustic result, you can use half a 00 of flour and half-integral.
If you liked this preparation, also try the recipe for mini savarin salty, another inviting and simple aperitif to make in the oven or, if you prefer frying, that of chard fritters.
How to make savory scones with bacon
Preheat the oven to 220 ° C; Line a baking sheet with parchment paper. In a large bowl, combine the flour (1), salt, baking powder and sugar.
Add the butter (2) and knead until the dough takes on a crumbly consistency.
Separately, cut the cheddar into cubes; brown the bacon in a pan (3), without adding any other fat.
Add the diced cheese to the bowl with the flour (4).
Also add the bacon (5).
Roughly chop the spring onions and add them to the bowl (6).
Also add the cream and add it to the mixture while stirring (7).
If the dough is too dry, add a little more cream (8), a tablespoon at a time, leaving a tablespoon aside to brush the scones before placing them in the oven.
Turn the dough onto a lightly floured surface and roll the dough into a disc about 2 cm thick; transfer the dough to the mold (9).
Cut the disc into 8 quarters (10).
Brush the scones with a little cream (11), then bake for about 20 minutes or until golden brown.
Take the scones out of the oven and let them cool slightly (12).
Once cooled, the bacon scones can be served (13).
You can keep your salted bacon scones for 1 to 2 days in the refrigerator, tightly closed in an airtight box.