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.