Scoff | Bacon, Cheese & Leek Scones | Keep Calm and Bake 11 @ScoffTV | Uploaded May 2015 | Updated October 2024, 7 hours ago.
Great British Bake Off finalist Richard Burr shows you how to make bacon, cheese and leek scones, a perfect afternoon treat.
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INGREDIENTS:
250 g Strong White Flour
40 g Unsalted Butter
2 Large Eggs
1 tbsp Baking Powder
120 ml Whole Milk
100 g Streaky Bacon
100 g Leek
50 g Grated Cheddar
Splash of Olive Oil
STEP 1: MIX FLOUR AND BUTTER
Preheat the oven to 220oC. Put 225g of the flour into a bowl and rub in 40g butter. Remember to save the remaining 25g of flour.
STEP 2: FRY BACON AND LEEKS
Cut the bacon into lardons and fry in a little olive oil. Chop the leek and add this to the bacon when it’s started to cook through. Fry together and leave to cool.
STEP 3: MIX INGREDIENTS AND GRATE CHEESE
Grate the cheddar and add this to the flour and butter with 1 tbsp baking powder. Mix well, then add the cooled bacon and leeks.
STEP 4: CREATE DOUGH
Beat the egg and add this to the mix with most of the 125ml milk and combine to form a wet-ish dough. Do not over-work the dough, or the scones won’t rise. Be very gentle with it.
STEP 5: FLOUR DOUGH
Spread half of the remaining flour on to a work surface, and scoop the dough on to it. Sprinkle the remaining flour onto the dough.
STEP 6: ROLL AND FOLD
Doing your best not to stick the dough to your rolling pin or the surface, roll the dough out to about 25 x 15cm, and fold one half over. Pick up the dough, and flip over to avoid it sticking again and repeat the rolling and folding another two times.
STEP 7: CUT SCONE SHAPES
Roll out to 2cm depth, and punch out circles with a 7cm round cutter. Don’t worry if your cutter is bigger or smaller, you will just get more or fewer scones. A 7cm cutter makes about 8 scones.
STEP 8: CREATE MORE
Mix up the leftover dough to make the rest of the scones after the first press-out, but be careful not to work the dough too much.
STEP 9: COOK
Put the raw scones onto a baking tray lined with baking parchment, brush the tops with some beaten egg, and cook for 15 minutes.
STEP 10: SERVE AND ENJOY
Take out, cool, and serve with cream cheese or butter.
Great British Bake Off finalist Richard Burr shows you how to make bacon, cheese and leek scones, a perfect afternoon treat.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/bacon-cheese-and-leek-scones
INGREDIENTS:
250 g Strong White Flour
40 g Unsalted Butter
2 Large Eggs
1 tbsp Baking Powder
120 ml Whole Milk
100 g Streaky Bacon
100 g Leek
50 g Grated Cheddar
Splash of Olive Oil
STEP 1: MIX FLOUR AND BUTTER
Preheat the oven to 220oC. Put 225g of the flour into a bowl and rub in 40g butter. Remember to save the remaining 25g of flour.
STEP 2: FRY BACON AND LEEKS
Cut the bacon into lardons and fry in a little olive oil. Chop the leek and add this to the bacon when it’s started to cook through. Fry together and leave to cool.
STEP 3: MIX INGREDIENTS AND GRATE CHEESE
Grate the cheddar and add this to the flour and butter with 1 tbsp baking powder. Mix well, then add the cooled bacon and leeks.
STEP 4: CREATE DOUGH
Beat the egg and add this to the mix with most of the 125ml milk and combine to form a wet-ish dough. Do not over-work the dough, or the scones won’t rise. Be very gentle with it.
STEP 5: FLOUR DOUGH
Spread half of the remaining flour on to a work surface, and scoop the dough on to it. Sprinkle the remaining flour onto the dough.
STEP 6: ROLL AND FOLD
Doing your best not to stick the dough to your rolling pin or the surface, roll the dough out to about 25 x 15cm, and fold one half over. Pick up the dough, and flip over to avoid it sticking again and repeat the rolling and folding another two times.
STEP 7: CUT SCONE SHAPES
Roll out to 2cm depth, and punch out circles with a 7cm round cutter. Don’t worry if your cutter is bigger or smaller, you will just get more or fewer scones. A 7cm cutter makes about 8 scones.
STEP 8: CREATE MORE
Mix up the leftover dough to make the rest of the scones after the first press-out, but be careful not to work the dough too much.
STEP 9: COOK
Put the raw scones onto a baking tray lined with baking parchment, brush the tops with some beaten egg, and cook for 15 minutes.
STEP 10: SERVE AND ENJOY
Take out, cool, and serve with cream cheese or butter.
