Bacon & Jam Pull Apart Scone Loaf

By Foodies of South Africa · 75 min

Ingredients

Instructions

1. Preheat the oven to 180°C on fan-assist. Grease and line a medium loaf tin.
2. In a large bowl, whisk the flour and baking powder together. Rub in the chilled cubed butter until the mixture looks like breadcrumbs. Stir in the chopped chives.
3. In a measuring jar, whisk ¼ cup of the apricot and peach jam with the cream and egg. Pour into the dry mixture and fold with a spatula until a rough dough forms.
4. Turn the dough onto a floured surface and gently bring it together until smooth, without kneading or overworking it. Shape into a 40cm x 20cm rectangle. Spread the softened butter over it, then sprinkle evenly with the grated cheese and bacon.
5. Cut the rectangle in half lengthways, then cut each half into 6 equal pieces to make 12 squares. Stack a few pieces together and stand them upright in the tin. Repeat until all pieces are standing in the tin.
6. Brush the top with 2 tablespoons of cream and bake uncovered for 15 minutes, until lightly browned.
7. Cover with foil and bake for a further 40 minutes. The loaf is done when the layers are cooked through, the cheese has melted and the top is golden brown. Test by inserting a skewer into a layer: it should come out clean.
8. Brush about 2 tablespoons of jam over the loaf for a glossy finish. Let it cool slightly in the tin, then move it to a wooden board to serve.
9. Garnish with fresh chopped chives. Serve with the remaining jam and chilled Mediterranean Medley Nectar, and pull the layers apart to eat.

Summarized from Foodies of South Africa's video. Watch it for the details.

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EggCheeseCreamBaconCheddar cheeseApricot