Cheese Bacon and Onion Scones

Method

Preheat oven 220ºC fan forced.

1. Remove excess fat off bacon then cut into small dice. Coat a non-stick fry pan with cooking spray then fry bacon and onion until browned. Leave to one side.
2. Place flour, parmesan and pepper into a medium sized mixing bowl. Fold in bacon mix.
3. Add milk to melted margarine and egg white, whisk until combined.
4. Pour wet mix into flour and fold together using a wooden spoon then using your hands combine well.
5. Place dough onto a floured surface and press out using your hands into a large round shape, about 1½ cm thick (do not knead as it will make the scones tough).
6. Using either a 6cm scone cutter or glass that has been dipped into flour (to stop dough sticking), cut out 6 scones.
7. Coat a flat baking tray with cooking spray, place scones on tray so they are touching. Brush tops with a little milk. Bake 12-15 minutes until cooked. When cooked either wrap hot scones in a tea towel or lift onto a cake rack to cool.

Suitable to be frozen