This scone recipe is very basic and is the base of the scone recipe that we use at Brick Bay. You can use any ingredients that are lying around in your fridge instead of the listed ingredients. For example roast pumpkin, spinach, mushroom and parmesan cheese. For fun, I made them into pinwheels but you can just add the flavouring ingredients into the basic scone ingredients if you like and make into a traditional scone shape.
If you have young kids like mine who like plain flavours, then just make cheese and bacon to keep it simple.
Be sure to eat them while they are warm and with lashings of butter……I’m sure they will be hard to resist!
Bacon, pesto, spring onion and cheese scones
Basic savoury scone Ingredients:
3 C Self raising flour
200ml cream
200ml soda water
½ tsp salt
½ t smoked paprika
Flavouring ingredients:
75g pesto (you can use relish instead if you like)
1 C grated cheese (any mild cheese will do)
150g bacon cooked and diced
2 spring onion finely sliced
pepper to taste
Method:
Preheat oven to 170 degrees Celsius.
Place flour, salt and paprika into a large mixing bowl.
Add cream and soda and mix to forms a loose ball.
Pour onto a floured surface then fold a few times to bring together. Try not to overwork the dough.
Roll out onto the floured surface until 1.5cm thick, then spread all the ingredients out over the dough starting with the pesto.
Roll into a pinwheel and cut into 1-inch slices and place on a baking tray lined with greaseproof paper.
Cook for 15 – 20 mins or until golden brown.
