The Morning Ranger – Bacon, Egg and Cheese Scone Recipe


Category, , DifficultyBeginner

The Morning Ranger - Bacon, Egg and Cheese Scone Recipe
Yields9 Servings
Total Time35 mins

Scone Ingredients
 50 g unsalted butter
 200 g self raising flour
 1 tbsp caster sugar
 1 pinch salt, to taste
 ½ cup milk
Filling Ingredients
 9 slices of cooked bacon
 9 slices of fresh tomato
 9 fried eggs
 9 slices of cheese
 9 leafs of lettuce
 onion relish (sauce)

Scone Directions
1

Preheat the oven to 220 degrees C. Line a baking tray with baking paper. Rub the butter into the flour, until the mixture resembles breadcrumbs. Stir in the sugar and salt.

2

Make a well in the centre of the mix and stir in the milk. Stir until the mixture is even and the dough comes together. Turn out onto a floured surface then shape into a rough square about 3-4cm thick.

3

Transfer to the prepared baking sheet. Brush all over with milk and score into nine rough squares. Bake for 15 minutes until golden and cooked through. Cool on a wire rack. Serve warm or cold.

Filling Recipes
4

Cut the scones in half, buttering both sides.

5

Paste the bottom half with onion relish and cap with a leaf of lettuce.

6

Place a slice of cheese on next followed by the fried egg.

7

Next is the bacon and lastly the tomato and scone top, you have now successfully constructed the Morning Ranger


Ingredients

Scone Ingredients
 50 g unsalted butter
 200 g self raising flour
 1 tbsp caster sugar
 1 pinch salt, to taste
 ½ cup milk
Filling Ingredients
 9 slices of cooked bacon
 9 slices of fresh tomato
 9 fried eggs
 9 slices of cheese
 9 leafs of lettuce
 onion relish (sauce)

Directions

Scone Directions
1

Preheat the oven to 220 degrees C. Line a baking tray with baking paper. Rub the butter into the flour, until the mixture resembles breadcrumbs. Stir in the sugar and salt.

2

Make a well in the centre of the mix and stir in the milk. Stir until the mixture is even and the dough comes together. Turn out onto a floured surface then shape into a rough square about 3-4cm thick.

3

Transfer to the prepared baking sheet. Brush all over with milk and score into nine rough squares. Bake for 15 minutes until golden and cooked through. Cool on a wire rack. Serve warm or cold.

Filling Recipes
4

Cut the scones in half, buttering both sides.

5

Paste the bottom half with onion relish and cap with a leaf of lettuce.

6

Place a slice of cheese on next followed by the fried egg.

7

Next is the bacon and lastly the tomato and scone top, you have now successfully constructed the Morning Ranger

The Morning Ranger – Bacon, Egg and Cheese Scone Recipe

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