Scones with Bacon, Cheese and Dill
by Editorial Staff
Scones are British small shortcrust pastry buns traditionally served by the Scots and British for breakfast. I made scones with bacon, cheese, and dill.
Ingredients
- Wheat flour of the highest grade – 1 3/4 cups
- Whole wheat flour – 1/4 cup
- Baking powder – 2 teaspoon.
- Sugar – 1 teaspoon
- Soda – 1/2 teaspoon.
- Salt – 1/8 teaspoon.
- Butter – 100 g
- Cheddar cheese (grated) – 1/2 cup (50 g)
- Ham (chopped) – 1/4 cup
- Fresh dill (cut) – 1 tbsp
- Egg (slightly beaten) – 1 pc.
- Sour cream – 3/4 cup
- Dijon mustard – 1 tbsp
- Fresh dill for serving (optional)
Directions
- Turn on the oven to preheat to 180 degrees. Cover a large baking sheet with parchment, set aside. In a medium bowl, combine all the flour, baking powder, sugar, baking soda, and salt.
- Cut the butter into small pieces, put it in a dry mixture and mix well with your hands, kneading the butter (you should get a homogeneous crumb-like mixture).
- Then add cheese, ham, and dill to this mixture. Form a slide from the crumbly mass, and make a depression in the center.
- In a small bowl, lightly beat the egg, sour cream, and mustard and add this mixture to the well in the flour mixture. Knead the uneven dough with a fork.
- Transfer the dough to a floured surface and knead it until smooth, roll up in the form of a roller, about 2 cm thick. Cut this block into circles, 5-6 cm thick.
- Place the circles on the prepared baking sheet at a distance of 2.5 cm from each other. Place the baking sheet in a preheated oven and bake the scones until tender, 18-20 minutes.
- Serve the scones warm, sprinkled with dill. Scones with butter for breakfast are especially good.
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