Recipe: stuffed bacon, onion and rosemary scones

Every Sunday, well almost, I whip up a batch of scones for afternoon tea. These simple little goodies take no time to prepare so are perfect. 

Today I decided to jazz the classic cheese scone up a bit....voila bacon, onion and rosemary stuffed scones :)

Ingredients

3 cups of flour

Pinch salt

75g butter

1 - 11/2 cups milk 

1 cup grated Edam cheese

2rashers shoulder bacon

Half a small brown onion

A good handful of fresh chopped rosemary. 

Method: 

Prepare ingredients first -it makes the process faster, dice onion and bacon into small pieces, cube the butter and grate cheese. Finely chop the fresh rosemary and muddle with the back of a spoon to release the flavour.

Soften onion in a pan with the bacon and rosemary then set aside.

Rub butter and flour together with salt using your fingers until it the mixture resembles breadcrumbs (this was always my favourite part to making scones with my grandma when I was a kid) then gradually add the milk to form a doughy mix.

Turn out onto a well floured board and knead gently then flatten out with your hands. 

Spoon the bacon and rosemary mix out into the middle of the scone dough. Then fold over the sides. Cut into pieces, pop on an oven tray and bake for 12-15 minutes at about 180degrees. Best served hot.

I hope you enjoy these as much as we do - lisa x