Omelet Scones...
1/3 Cup. shredded cheddar cheese
3 Teaspoons butter/margarine
1/2 Cup chopped bacon
1/2 to 3/4 cup milk
2 Cups self rising flour
1 to 2 eggs, scrambled (maak roereier)
Place the flour into a mixing bowl, add the margarine and using a pastry blender or fork cut the margarine into the flour. Once combined, add in the bacon, cheese and scrambled egg. Slowly add in the milk, a little at a time, mixing with a fork. Once the dough forms (do not get it too wet so it is not sticky), flour your hands and knead the dough just a little, not to over work. With floured hands pinch off some of the dough and gently roll between your hands. Place on a lightly sprayed (I used canola oil cooking spray) baking sheet and lightly press down. Repeat with remaining dough. Bake in a 210 C oven for 12-14 minutes or until tops begin to lightly brown. Brush with a little melted margarine if you desire
3 Teaspoons butter/margarine
1/2 Cup chopped bacon
1/2 to 3/4 cup milk
2 Cups self rising flour
1 to 2 eggs, scrambled (maak roereier)
Place the flour into a mixing bowl, add the margarine and using a pastry blender or fork cut the margarine into the flour. Once combined, add in the bacon, cheese and scrambled egg. Slowly add in the milk, a little at a time, mixing with a fork. Once the dough forms (do not get it too wet so it is not sticky), flour your hands and knead the dough just a little, not to over work. With floured hands pinch off some of the dough and gently roll between your hands. Place on a lightly sprayed (I used canola oil cooking spray) baking sheet and lightly press down. Repeat with remaining dough. Bake in a 210 C oven for 12-14 minutes or until tops begin to lightly brown. Brush with a little melted margarine if you desire
