This recipe for a savoury brunch scone comes with two options for the filling: bacon, sundried tomato and cheddar, or garlic cream cheese and dill.
Bacon, Sundried Tomato and Cheddar Filling
Garlic, Dill and Cream Cheese Filling
Preheat the oven to 375°F and line a baking tray with parchment paper.
Sift the flour, sugar, baking powder and salt into a large bowl. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a lightly floured work surface to complete bringing it together with your hands. Press the dough out into a rectangle about 10×14-inches.
After selected filling option is prepared, slice the dough into 8 rounds and place them on a parchment-lined baking tray. Brush the tops of the scones with milk and sprinkle with sesame seeds or poppy seeds. Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before serving.
For Filling Option 1, Sprinkle the dough with the bacon, sundried tomato and cheddar. Roll the dough up tightly from the 10-inch side.
For filling option 2, beat the cream cheese with the garlic and dill and spread this over the dough. Roll the dough up tightly from the 10-inch side.