CHeese and Bacon Scone Round

Ingredients:
2 cups self-raising flour, sifted
30g butter, cut into small pieces
1/2 cup shredded Cheddar cheese
2 rashers rindless bacon, finely chopped
1/2 cup milk
1/2 cup water
1/2 cup shredded Cheddar cheese, extra cayenne pepper

Method:
1. Preheat oven to very hot (220 degree Celsius). Place flour in a bowl. Add butter and rub in with fingertips.

2. Stir in cheese and bacon. Combine milk and water. Make a well in centre of mixture. Pour in liquid all at once, reserving one teaspoon.

3. Mix into a soft dough. Turn onto a floured surface (use self-raising flour). Knead lightly. Press or roll out to form a 20cm round.

4. Place round on greased baking tray. Using a floured knife cut two thirds of the way through to make 8 wedges. Glaze with remaining liquid. Sprinkle with extra cheese and a little cayenne.

5. Bake for 10-12 minutes or until scones sound hollow when tapped.