Recipe

Kumara and smoked bacon scones

This kumara and smoked bacon scones recipe takes this Kiwi classic to delicious new heights! Serve these perfectly savoury scones slathered in butter for afternoon tea

Mar 21, 2017 11:49pm
  • 15 mins cooking
  • Makes 12
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This recipe first appeared inFood magazineissue 58.
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Ingredients

  • 3 cup plain flour
  • 3茶匙发酵粉
  • 1/2 teaspoon salt
  • 50 gram cold butter
  • 1/2 cup grated tasty cheese
  • 3 rashers smoked bacon, chopped
  • 2 spring onions, finely sliced
  • 3/4 cup mashed red kumara
  • 1 1/4 cup milk (approx)
  • 1 teaspoon grated ginger

Method

  • 1
    Preheat the oven to 200ºC. Line a baking tray with baking paper.
  • 2
    In a large bowl, sift the flour, baking powder and salt. Grate over the cold butter and rub it in gently using your fingertips. Stir in the cheese.
  • 3
    Sauté the bacon until it is cooked and crispy. Place the bacon on paper towels to drain. Add the spring onion slices and bacon to the dry ingredients.
  • 4
    In a separate bowl, whisk together the kumara and milk with the ginger. Stir the mixture into the dry ingredients until just combined. Turn the dough out onto a clean surface and gently knead and roll it to make a log about 36cm long and 7cm wide.
  • 5
    Cut the scone dough into 2cm pieces and place them cut side up on the baking tray. Bake them in the preheated oven for 12-14 minutes until the scones are puffed and golden. Remove the scones from the oven and cover them with a clean tea towel. (This helps to keep them moist.) Serve the scones with butter if desired.

Notes

  • Makes 12-14.

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