Bacon, Cheese & Leek Scones | Keep Calm and Bake 11

Great British Bake Off finalist Richard Burr shows you how to make bacon, cheese and leek scones, a perfect afternoon treat. Subscribe! /user/Videojugfoodanddrink Check Out Our Channel Page: /user/Videojugfoodanddrink Like Us On Facebook! http://www.facebook.com/pages/Food-Drink-Club/382470928450558 Follow Us On Twitter! http://www.twitter.com/videojugfood Watch This and Other Related films here: http://www.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.

Category