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Bacon & Jam Pull Apart Scone Loaf



TOTAL TIME: 1 HR 15 MINS

PREP-TIME: 20 MINS

COOK TIME: 55 MINS

SERVINGS: 6


INGREDIENTS


2½ cups cake flour

1 tbsp baking powder

6 tbsp (85g) cubed butter, chilled 

½ cup chives, finely chopped

1 pack (200g) streaky bacon, cooked and diced

1 tub (290g) Rhodes Quality Apricot and Peach Jam

¾ cup cream, plus extra for brushing

1 large egg

3 tbsp softened butter

1½ cups grated cheddar cheese


SERVING SUGGESTION:

1L Rhodes Quality Mediterranean Medley Nectar, chilled, to serve

Chives, chopped


METHOD


1. Preheat the oven to 180ºC on fan-assist and grease and line a medium-sized loaf tin.

2. In a large mixing bowl, add the flour and baking powder and whisk until combined. Add the chilled butter and use your fingertips to rub the butter into the flour until a breadcrumb texture is achieved. Add the chopped chives to the mixture and stir until combined.

3. Add ¼ cup of Rhodes Quality Apricot and Peach Jam, cream and egg to a measuring jar and whisk until combined. Add the wet mixture to the dry mixture and using a spatula, gently fold until a rough dough has formed.

4. Transfer the dough onto a floured surface. Using your hands, bring the dough together until smooth. Shape the dough into a 40cmx20cm rectangle, ensuring to not knead or overwork the dough. Spread the softened butter over the dough. Sprinkle the grated cheese and bacon evenly over the dough.

5. Cut the rectangle in half, lengthways, and cut each half into 6 equal pieces to achieve a total of 12 squares. Layer a few pieces together and then transfer them upright into the prepared loaf tin (it will look like a sideways lasagna with dough and cheese layers visible from the top of the tin). Repeat this process until all the pieces are layered upright in the tin. 

6. Brush the top of the loaf with 2 tablespoons of cream and bake for 15 minutes, uncovered until lightly brown.

7. Cover the loaf with foil and bake for a further 40 minutes. The scones layers should be cooked through, the cheese melted and the top golden brown. *Chef’s Tip: Insert a skewer into the scone layer, if it comes out clean, the loaf is cooked.

8. Brush about 2 tablespoons of jam over the loaf for a glossy finish. Allow the loaf to cool slightly in the loaf tin before transferring to a wooden board to serve.

9. Garnish with freshly chopped chives, serve with the remaining jam and chilled Rhodes Quality Mediterranean Medley Nectar, pull the layers of the loaf apart and ENJOY!

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