Triple Cheese Scones with Bacon & Jalapeño 

Cheese scones are a good bake to do if you’re a novice baker, or if you’re baking with children. There are minimal ingredients and they’re easy to do, without been time consuming and Boy, do they smell good when they’re cooking. 

 
This is a twist on the humble cheese scone. I have made scones for years but recently, I’ve started to add additional  flavours to enhance them. 

These scones have 3 different cheeses in them, Red Leicester for colour,  Mature Cheddar and flecks of Danish Blue for a Full flavour. Then just to lift them to the next level, they have diced Smoked Bacon and Jalapeños added.

Ingredients:   Makes 12

  • 550g SR flour
  • 1 rounded tsp dried mustard
  • ½ tsp cayenne pepper
  • 1 rounded tsp Baking Powder
  • 200g Stork Margarine 
  • 150g cheese (75g extra mature cheddar/ 75g Red Leicester)
  • 50g Danish Blue broken into small pieces. 
  • 50g Red jalapeño (diced)
  • 5/6 slices of Smoked Bacon, lightly fried
  • 200ml milk.

Preheat oven to 210 C / 190 C fan / GM4



METHOD:

  1. Sieve the flour, mustard, cayenne & baking powder into a bowl
  2. Add Stork and rub together until you have a Breadcrumb texture
  3. Add Cheeses, bacon and jalapeños, then crumble the Danish Blue into the mix.
  4. Make a well in the centre of the mix and add half the milk, mix together and keep adding a little milk until all mixture comes together to form a dough.
  5. Lightly flour your work surface and empty your dough out. Don’t use a rolling pin, just press your dough out a little
  6. Make sure the dough is the thickness of your scone cutter, (I use a 6cm round X 4cm deep cutter) otherwise you’ll end up with thin biscuits.
  7. Dip your scone cutter into flour to prevent the scone sticking and cut out the scones and place onto a lined tray.
  8. Brush the top of the scones with milk and add a little more grated Red Leicester cheese on top.    Cook in the middle of the oven for 18-20 minutes.

To test, turn one of the scones over and tap the bottom, they will sound hollow but the scone should be still slightly soft to the touch. They will firm up, once cooled. Over cooking will make them dry. 
If you can resist eating them while they’re still warm, place onto a cooling rack and leave to cool, then serve with Lashings of Lurpak butter. 

  

Enjoy! 

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3 thoughts on “Triple Cheese Scones with Bacon & Jalapeño 

  1. Sammie

    Oh Rob I am literally drooling as I read this post. Bacon, cheese and chill, this is my kind of food. Your scones look absolutely fab. Would it be very wrong to have a scone bacon butty? Tummy is rumbling now!! Sammie.

    Liked by 1 person

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