Cheese and Onion Scones with Bacon Topping

Sunday morning breakfast is always a little laid back,

but different from the rest of the week.

We try to have something a bit more imaginative

than the run of the mill rushed breakfast of the rest of the week.

Today we had scones,

but scones with a difference:

- Breakfast -

All in one bite.

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Ingredients:
2 small shallots, chopped
1 garlic clove, chopped
10ml olive oil
10ml butter
15ml chopped fresh parsley
500ml flour
20ml baking powder
2ml salt
50g grated cheddar cheese
250ml milk
8 strips streaky bacon

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Method:
Preheat the oven to 220C.
In a frying pan, add the olive oil and melt the butter. Sweat the onion and garlic until the onion is translucent, but not coloured. With a slotted spoon, remove the onion and garlic to a mini blender and whizz to a paste.
In a mixing bowl, mix the flour, baking powder, salt and grated cheese. Add the onion and garlic paste and fold through the flour.
Make a well in the middle of the flour and pour in the milk. Blend to a dough with your fingers, mixing in the flour a little at a time. Pat the dough into a flat circle and turn out onto a floured board. With a rolling pin, roll out to about 3/4 inch thick and cut into circles with a floured, fluted scone cutter, or cut into squares with a floured knife.
Place on a baking tray about 1 inch apart and bake for about 10 minutes or until cooked through when tested with a metal skewer. Set aside on a wire wrack to cool slightly.
While the scones are cooking, fry the bacon in a skillet until cooked through, but not quite crispy. Cut the bacon rashers with a scissors into little strips, about 1/4 inch wide.
Cut each scone in half and butter each open side. Top with the bacon strips and serve.

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