The art of morning tea: Pancetta and smoked gouda scones
Author: Melanie
Recipe type: Baking
Serves: 8-12
- 2 cups flour
- 2 tsp baking powder
- 1 tbsp sugar
- ¼ tsp salt
- 2 cups (170g) smoked gouda, grated
- 1 tsp olive oil
- 75 g pancetta, chopped into tiny cubes
- 1 cup full fat/2% milk
- Preheat oven to 425F/220C
- Add oil to skillet and set to medium heat
- Chop up pancetta and add to the pan, stirring occasionally until bacon is golden and crispy
- Remove from heat and drain using kitchen towel; set aside
- Sift together dry ingredients
- Add in grated cheese and pancetta and form a well in the centre
- Pour in milk and mix lightly with a fork until combined
- Flour your hands and roll dough into approx. 8 equal balls
- Transfer to greased baking sheet and press down tops with a fork
- Bake at 425F/220C for 15-20 minutes until golden brown and bubbling
Recipe by Dulcet Devotion at https://dulcetdevotion.com/2016/12/07/pancetta-and-smoked-gouda-scones/
3.5.3226