Not just your ordinary scone…this is the famous Rolleston Westland Milk Product’s Friday morning tea recipe that has been on the menu for the last four years. A strip of bacon on top and Westgold butter spread in the middle and you can’t go past this super savoury delight.
Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.
3 cups flour
5 tsp baking powder
80g Westgold butter – chopped/grated
1.5 cups milk
1 cup grated cheese
1 cup finely chopped ham/bacon
Preheat oven to 220°c.
Mix dry ingredients into a large mixing bowl, then cut in grated butter until it has the consistency of bread crumbs. Once completed, stir in the cheese and bacon.
Add milk and mix into dough. Knead dough and spread on baking tray.
Cut dough into equal sized pieces and space on tray.
Bake for 10 minutes until golden.