CHEDDAR,SPRING ONION& MACON SCONE WEDGE

Directions

• Preheat oven to 180˚C or 160˚C fan assisted.
  Fry the macon and spring onions together till cooked, set
  aside.
  Sift the dry ingredients and rub in the cold chopped
  Marvello Bake with fingertips till it resembles
  breadcrumbs.
  Add the grated cheese.
  In a separate bowl, beat the eggs and the yoghurt
  together and add the cooked macon and spring onions.
  Gently combine the wet and dry ingredients and bring
  together to form a dough. Do not over mix.
  Turn dough out and shape into a circle, press down lightly
  till it is approximately 4cm thick.
  Cut the dough into 12 wedges, place each wedge on a
  baking tray lined with baking paper.
  Brush each scone with beaten egg then top with a bit
  more grated cheese and a sprig of fresh thyme.
  Bake for 25 minutes.