Give your weekend brunch a makeover with our new savoury scones. These buttery little bundles of cheesy goodness are filled with pockets of bacon, olives and spring onion. Serve them up with a luxurious chilli-parsley butter to top it off!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 packet
diced bacon
(May be present: Soy. )
1 sprig
spring onion
1 bag
parsley
1 packet
kalamata olives
1 clove
garlic
1 packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut. )
1 packet
Parmesan cheese
(Contains Milk;)
pinch
chilli flakes
1
olive oil
50 g
butter (softened)
(Contains Milk;)
80 g
butter
(Contains Milk;)
¼ cup
milk
(Contains Milk;)
• Preheat the oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes.
• While the bacon is cooking, measure 50g of butter and set aside at room temperature to soften. Measure 80g of butter and cut into small cubes. • Thinly slice spring onion. Roughly chop parsley and kalamata olives. Finely chop the garlic.
• In a large bowl, place basic sponge mix and 80g of cubed butter. • Using your fingertips, rub the butter into the basic sponge mix until resembling fine breadcrumbs. • Add cooked bacon, spring onion, olives, shaved Parmesan cheese and the milk. Gently mix until the dough comes together.
TIP: Don't worry if the dough is slightly crumbly, gently press to bring together!
• Tip dough onto a lined oven tray and press into circle, 15cm round and about 3cm thick. • Cut dough into 6 even portions. Brush an extra splash of milk over dough. • Bake until lightly browned and slightly firm to touch, 15-18 minutes. • Set aside to cool slightly, 5 minutes.
• Tip dough onto a lined oven tray and press into circle, 15cm round and about 3cm thick. • Cut dough into 6 even portions. Brush an extra splash of milk over dough. • Bake until lightly browned and slightly firm to touch, 15-18 minutes. • Set aside to cool slightly, 5 minutes.
• Transfer bacon and olive cheesy scones to a serving plate. • Serve with the chilli-parsley butter. Enjoy!