Cheesy Bacon Bake recipe
A share and tear savoury scone, ideal for a light lunch or snack and a good way to use up leftover bacon or ham without using yeast in the bake so very quick to make.
100g mature cheddar (or any cheese or mixture of)
50g cooked bacon or ham (maybe a little more)
200g SR flour
1 level tsp baking powder
1 tsp salt (little less if meat salty)
Good pinch black pepper
Half tsp mustard powder
50g unsalted butter
7 tbsp milk
Cut up the cooked bacon into chunks or grill if uncooked. Grate the cheese.
Put the flour, baking powder, salt, mustard powder, salt and pepper into a bowl. Rub in the butter until mixture resembles breadcrumbs. Add in most of the grated cheese (save some for garnish) and the bacon and mix.
Tip in the beaten egg and milk. Bring the dough together and turn out onto a floured board. Shape into a roll 30cm long. Make 8 cuts along one side, from the middle of the roll.
Curve into a ring with the cut pieces on the outside and join together. Place onto a pan lined with baking parchment. Brush with milk and sprinkle with cheese.
Bake for half an hour (depending on temperature) – 30 mins at 160C. I cooked it on the Joe, indirect (deflector plated in lowest position and placed the pan on the top grills on top of another baking tin inverted to stop the base burning).
Serve warm with butter, salad and tomatoes, more cheese and your favourite chutney.
Try it with cooked onions, mushrooms or roasted peppers to the mix.