Mini Cheese And Bacon Scones
|Bacon rashers||2 , finely chopped|
|Self rising flour||1 1⁄2 Cup (24 tbs)|
|Chives||1 Tablespoon, chopped|
|Milk||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Stuffed olives||1 Tablespoon|
Saute bacon in pan until crisp, cool.
Rub butter into sifted flour and sugar.
Add bacon, chives and enough milk to mix to a soft sticky dough.
Turn onto lightly floured surface, knead lightly until smooth, press out to 1.5cm in depth.
Cut into rounds with 2.5cm cutter.
Place scones into lamington tin (base measures 16cm x 26cm).
Brush tops with extra melted butter, sprinkle with cheese, top with a slice of stuffed olive.
Bake in very hot oven 10 to 15 minutes.
Serve hot with butter.
Serving size: Complete recipe
Calories 1584 Calories from Fat 647
% Daily Value*
Total Fat 73 g112.4%
Saturated Fat 42.2 g211%
Trans Fat 0 g
Cholesterol 185.6 mg61.9%
Sodium 4712.3 mg196.3%
Total Carbohydrates 154 g51.2%
Dietary Fiber 6.6 g26.3%
Sugars 12.8 g
Protein 79 g157.7%
Vitamin A 41.4% Vitamin C 14.5%
Calcium 190.4% Iron 45%
*Based on a 2000 Calorie diet