Sophie Wessex bakes ‘amazing’ bacon and cheese scones – full recipe

Sophie Wessex samples strong whiskey

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Sophie Countess of Wessex posted a video on the Royal Family’s Instagram account baking some bacon and cheese scones earlier this year. Whilst baking the hearty batch of cheese and bacon scones, Sophie donned a white apron over a blue and white floral dress with her hair scooped into a low ponytail. The Countess’s efforts were part of Girl Guiding’s #ActYourAge campaign in the UK, as she is president of the organisation. This campaign challenged participants to take their age and do something good with it.

Therefore, Sophie whipped up a whopping 55 scones, the Countess’s age at the time.

She even joked about the effort, saying: “I’ve decided to make cheese and bacon scones, actually, which is all very well if you’re 10 years old.

“I’m not 10 years old. So I’ve got to make 55 cheese and bacon scones.”

Still, she baked them in stride, filming a selfie-style video to showcase her efforts as she mixed together first the flour, then the eggs and finally the bacon and cheese.

In the process, royal fans got a glimpse of her royal kitchen, which she shares with Prince Edward and their two children in Bagshot Park.

Ingredients

100g butter, plus extra for greasing
10 rashers streaky bacon
275g self-raising flour
Half tsp baking powder
150ml milk
50ml vegetable oil
One egg
handful snipped chives
150g grated cheddar

Method

Heat the oven to 200C and grease a 12-hole muffin tin.

In a frying pan over a medium heat, fry the bacon for five minutes until golden.

Let it cool, then chop them into chunks and set them aside for later.

In a bowl, combine the flour, baking powder and one teaspoon of sea salt.

Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs.

In a small bowl, whisk together the milk, oil and egg.

Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened.

Stir in the bacon, chives, and cheese, then spoon the batter into the muffin tin.

Put the muffin tin in the oven and bake for 20 minutes or until the tops are golden brown. Serve the scones when they are warm for the best results.

While the Countess of Wessex likes her scones salty and adds seared bacon and grated cheese, you can alternatively use raisins or sultanas to make them sweet.

According to Sophie: “They smell amazing! I hope they taste good too.”

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