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Mini Cheese And Bacon Scones Recipe
|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|
Serving size: Complete recipe
Calories 1589 Calories from Fat 647
% Daily Value*
Total Fat 73 g112.4%
Saturated Fat 42.2 g211%
Trans Fat 0 g
Cholesterol 185.6 mg
Sodium 4732.1 mg197.2%
Total Carbohydrates 155 g51.5%
Dietary Fiber 0.38 g1.5%
Sugars 12.8 g
Protein 73 g145.5%
Vitamin A 41.4% Vitamin C 14.5%
Calcium 190.7% Iron 42.5%
*Based on a 2000 Calorie diet
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.