Recipes

Bacon & Egg Scone Slice

Recipe from scones, by Genevieve Knights

Inspired by the kiwi classic bacon and egg pie, this slice takes only a fraction on 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.

Ingredients

• 200g flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 200-250mls cream
• 6 rashers bacon, fried until crisp
• 4 eggs

Instructions

Preheat the oven to 200°C. Sift the flour, baking powder and salt together into a mixing bowl. Add 200mls of cream then work in with a fork until you have even sized looking clumps. If the mix is too dry, add the remaining 50mls cream.

Place on a floured workbench and knead a couple of times. Roll the dough out to a 25cm square and place on the 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.

Recipe © Copyright Genevieve Knights 2010

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