Savoury scones loaded with smoked bacon, red onion, fresh sage and plenty of grated Ogleshield. Ready in under 30 minutes and dangerous when warm.
Ingredients
- 250g self raising flour
- 1 tsp baking powder
- 50g butter
- 1 red onion, finely chopped, lightly fried and cooled
- 100g smoked bacon, finely chopped, lightly fried and cooled
- 150g grated Ogleshield
- 25g fresh sage, chopped
- Milk to bind
Method
- Place the flour and butter in a food processor and blend until combined.
- Add 125g of the Ogleshield, along with the onion, bacon and sage. Pulse for about 20 seconds, then add enough milk to bring the mixture together.
- Turn out the dough and shape it without overworking it. Roll into a rectangle about 10cm x 20cm and 2cm thick, then cut into triangles.
- Place on a baking tray, brush with milk and scatter over the remaining Ogleshield.
- Bake at 185Β°C for 15 minutes.
The cheese in this recipe
Ogleshield
Jamie Montgomery's raclette-style cheese, made at Montgomery's in North Cadbury, Somerset. Made for melting - it goes glossy and stringy in the oven without turning greasy, which is exactly what you want running through a warm scone.
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