Bacon & Egg Scone Slice
Inspired by the Kiwi classic bacon and egg pie, this slice takes only a fraction of the time to prepare, making it a very practical dish. Be extra diligent to ensure the rim won’t leak any egg for the best results.
- All-Purpose Flour 200 g
- Baking Powder 2 tsp
- Salt ¼ tsp
- Heavy Cream 200–250 ml
- Bacon 6 rashers, fried until crisp
- Eggs 4 large
- Preheat the oven to 200°C. Sift the flour, baking powder and salt together into a medium-sized mixing bowl. Add 200 ml of cream then work in with a fork until you have even-sized-looking clumps. If the mix is too dry, add the remaining 50 ml cream.
- Place on a floured workbench and knead a couple of times. Roll the dough out to a 25 cm square and place on a lightly floured baking tray. Trim the sides to form an even square. Fold over the edges to create a small rim that won’t leak any egg. Chop the bacon roughly and sprinkle over the dough. Crack the eggs evenly over the bacon. Pierce the yolks so they run. Bake for 12–15 minutes until the egg has cooked through. To serve, slice into 9 even squares.
Reproduced with permission from Scones by Genevieve Knights (Caravel Books 2012)