Yumi’s Roasted Sweet Corn, Bacon and Chive Scones

 Endless Possibilities with Yumi’s Roasted Sweet Corn

Makes 12

Preheat oven to 220ºC (200ºC fan).


6 rashers streaky bacon (optional)
500g self-raising flour, plus extra to dust
½ tsp salt
1 x tub Yumi’s Roasted Sweet Corn dip
250ml buttermilk
2 tbsp chopped chives
Butter, to serve



  1. Fry bacon until crispy.  Allow to cool completely on paper towel then roughly chop/break into small pieces. Preheat oven to 220ºC (200ºC fan).  Line a baking tray with baking paper.
  2. Combine flour and salt in a large bowl, mix well then make a well in the centre.  Add dip, buttermilk, bacon pieces and chives.  Use a metal knife to bring the mixture together then turn out onto a clean, lightly-dusted surface and gently knead until the mixture just comes together as a dough.
  3. Dust the top with flour then roll out until 2cm thick.  Use a round cookie cutter to cut 12 rounds from the dough (you may need to re-roll the dough for the last few).
  4. Arrange the scones on prepared tray and bake 10-12 mins until fluffy and golden.  Serve warm with butter.
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