Cheddar Bacon Scones

Ingredients (6 scones)

120g plain flour

1 tsp baking powder (omit if using self raising flour)

80g sourdough starter, discard/unfed, straight from fridge

1 tsp sugar 

40g whipped cream

50g unsalted butter (very cold)

1/4 tsp salt 

140g smoked bacon (before cooking)

70g cheddar cheese (grated)

Method:

1. Cut the bacon into small bit (about 1cm pieces) and pan fry it for 8 to 10minutes until it is crispy with golden-brown edges. Drain the cooked bacon thoroughly on paper towels. Press another paper towel on top to blot off as much residual grease as possible. Spread the bacon pieces out so they cool down fast to room temperature. Chill in fridge if necessary.

2. Sieve flour and baking powder into mixing bowl. Add sugar and salt and mix roughly with dough scrapper.

3. Add cold butter and use the dough scrapper to cut the butter into the flour until the mix looks like breadcrumbs.

4. Add whipped cream and starter, and use the dough scrapper to mix until dough just come together (ok to have small bits of flour). Don't overmix or knead the dough. Add the bacon and cheese and mix in using dough scrapper.

5. Lightly flatten the dough. Then use dough scrapper to divide the dough into two, stack one half over the other and flatten the dough again. Repeat this a few times. This method of stacking dough over itself will result in flaky scone texture. After the final stacking, flatten the dough to about 3cm thick disc. Use dough scrapper to cut into 6 pieces. Arrange the scones 1 inch apart in the baking pan.

6. [optional] Wrap the dough with cling wrap and chill in fridge for 30minutes. 

7. Brush the top of the dough with olive oil and bake in 200 deg celcius pre heated oven for 20 to 25 minutes (middle rack, fan mode).