Cast of characters
- 2 shortcut bacon rashers, rind removed, finely chopped
- 1 cup self raising flour
- 25g butter
- 1/4 cup finely grated parmesan
- 1/2 cup milk (aproximately)
Heat a small frying pan over high heat. Add bacon; cook, stirring for 5 minutes or until the bacon is crisp.. Remove from pan. Set aside to cool slightly.
Sift flour into a bowl. Using fingertips, rub in butter until it resembles fine crumbs.. Stir in parmesan and bacon.
Add enough milk to make a soft sticky dough.
Turn dough onto a floured surface.
Knead until smooth. Press dough out until 2cm thick. Using a 3.5cm pastry cutter, cut 16 scones from the dough. I used an egg cup of aproximately the right size.
Tip - a soft sticky dough will produce light scones.