Cheese and Bacon Scones 芝士培根烤饼

Are you new in baking yet wish to bake your own bread with zero failure? Not much time to spare in the morning yet longing for a good English breakfast?  Then this recipe is the best bet for you. J

This recipe is very simple.  Just mix dry and wet ingredients, no yeast, no long proofing time and with some light kneading before throwing the dough mixture into oven. Voila!  You get to enjoy a good English quick bread- Scones breakfast in no time. The recipe shared below is for savory scones. If you like sweet flavor scones, replace the cheese and bacon with chopped dates or fruits of your preference.

I learnt this recipe from the North Shore Women Centre cooking class when I resided in Auckland. The Centre organizes a free Healthy Budget Eating Cooking class once a month, even until now I still received email notifications from them on the invitation to participate in this free cooking class. I missed those days; it was such a great experience for me where I got the chance in meeting up a group of charming Kiwi ladies and learning along with them on Kiwi food and culture.

You can check out more recipes I learnt from this centre here.

The scones I made back in Auckland

 

CHEESE AND BACON SCONES     INGREDIENTS Dry : 3 cups self-raising flour ½  cup grated tasty cheese, plus extra to go on top ½ cup finely chopped cooked bacon (or ham to your liking) 2 tbsp. finely chopped parsley or chives or spring onion   Wet: 1 egg 150ml milk (extra for glazing) 150ml cream   1.       Preheat the oven to 190 degree Celsius. Line an oven tray with baking paper. 2.       In a large bowl combine dry ingredients – flour, cheese and parsley 3.       In a separate bowl whisk milk, cream and egg together 4.       Make a well for dry ingredients and pour in wet mixture. 5.       Use spatula quickly mixes all the ingredients together into soft dough. 6.       Turn the dough out onto a light floured table top and knead lightly to pat into a rough square about 2-3 cm thick. 7.       Cut into 12 squares and place on the prepared tray. 8.       Brush each scone with milk and top with extra cheese if desired. 9.       Bake for 15 minutes until golden.   Tips: For sweet scones, omit cheese and bacon and replace with a cup of fruit or chopped dates and add 2 table spoon of sugar. Serve with butter and jam.     芝士培根烤饼   成分 干原料： 自发面粉3杯 ½杯磨碎的芝士奶酪/，额外的撒在面团上 半杯切碎的熟熏肉（或火腿） 2汤匙切碎的香菜或韭菜或葱 湿原料： 鸡蛋1个 牛奶150毫升（额外的刷烤饼） 150毫升奶油 1。烤箱预热到190度左右，托盘放烤纸。 2。在一个大碗里，结合干的原料 - 面粉，奶酪和香菜 3。在另一个碗将牛奶，奶油和鸡蛋结合一起 4。将湿的混合料倒在干配料中。 5。混合所有的配料成软面团。 6。将面团倒在揉光面粉的桌面上，轻轻地拍着成2-3厘米厚的粗方块面团。 7。切成12个方块放在准备好的托盘上。 8。用额外的牛奶刷烤饼再撒上奶酪在面团上。 9。烘烤15分钟至金黄色。 温馨提示： 假如喜好甜烤饼，用切碎水果或红枣更换奶酪和培根，省去香菜，再加入2汤匙糖。食用时配上牛油或果酱。