- 30 grams Luke Warm Water
- 2 level teaspoon dried instant yeast
- 1 level teaspoon caster sugar
- 500 grams Self Raising Flour
- 3 pinches Pink Himalayan Salt, (three twists from a salt grinder)
- 70 grams unsalted butter, chilled and cut in cubes
- 250 grams Lemonade
- 100 grams Colby Cheese
- 300 grams bacon cube
- 100 grams brown onion
1h 0minPreparation 40minBaking/Cooking
Recipe is created for
9Afternoon tea Brunch Snack Autumn Christmas Father's Day Grandparent's Day Mother's Day New Year’s Eve Spring Summer Baking BBQ Children birthday Everyday Holiday Kids in the kitchen Party Picnic Biscuit/cookie Bread Cake Roll New Zealand Easy Low budget Quick Appetizer Side dish British & Irish Australian
- 1. Grate 100grams of Colby Cheese. Place in a separate bowl.
2. Peel, then chop 1 small Onion (100grams) for 3 seconds at speed 8. Place in a separate bowl.
3. To activate the Yeast, thoroughly mix the 2 teaspoons of Yeast with the teaspoon of sugar in the luke warm water and let it sit to rise.
4. Spray frying pan with olive oil. Lightly cook Bacon then when lightly cooked, Saute` Onion together with Bacon in the frying pan.
5. While Bacon is cooking, place into TM bowl, self raising flour and salt. Mix for 10 seconds at speed 8.
6. Scrape down the sides, add chilled diced unsalted butter and mix for 10 seconds at speed 8.
7. Scrape down sides, add 100grams grated Cheese, mix for 10 seconds at Speed 8.
8. Scrape down the sides. Add Yeast first, then 250 grams Lemonade and blend for 40 seconds at speed 6.
7. Knead "Dough mode" mode for 6 minutes.
8. Add cooked cubed Bacon/Onion mixture and knead"Dough mode" mode for 30 seconds to get the bacon/Onion evenly mixed. Repeat if necessary.
9. Pour dough mixture into a lightly greased bowl (greased bowl is to allow the mixture to easily come out of the bowl later on) l cover the bowl with plastic wrap and a clean tea towel. Let sit for 30 minutes and allow the mixture to rise.
10. Lightly spray olive oil onto a pastry mat and empty the dough out.
11. Lightly spray one hand with olive oil to prevent dough sticking to hands.
Flatten the dough to about 2cm (3/4") thick.
Use a 6cm (2&5/8") round cookie cutter to cut out circles and placing each on the prepared tray.
Start with placing the first one in the centre then place each scone hard up against the previous one going around in a circle. This will allow each scone to be touching each other and rise together while cooking. (I lightly spray Olive Oil onto the mouth of a 6cm glass and use that as a cookie cutter.)
12. Place cooking tray into the stove griller (but do not turn on the grill) Let the scone dough rise a second time, in the dark for another 30 minutes.
13. Preheat oven to 150 degrees 10 minutes prior to baking.
14. Bake for 20 minutes at 150 degrees. Yep, that's right folks, 150 degrees.
15. Take from the oven and let sit to cool down for 15 minutes and to finish internal cooking.
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Created for Louise, my honeydove, by your adoring hubby.
Mwuh, Mwuh. Yep, finally 'nailed' the recipe, perfect Savoury Scones!
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