Sunday, 30 June 2013

Savoury bacon scones

I should really call these leftover scones as I am going away for a week and a)wanted to clear the fridge and b) did not really want to buy much.

I made these scones as an accompaniment to go with soup and although they were just made with bits and bobs they were so delicious I will be making them again out of want, not necessity.

I did not want to be misleading and call them cheesy bacon scones even though they do have cheese in them. They contain a little grated parmesan which adds a fantastic depth of flavour and savoury edge. T hough I would not call them cheesy, it is definitely essential for the flavour.

Another added bonus of these is that they can be made and ready to devour in half an hour, perfect!

Savoury bacon scones

80-100g bacon
200g self raising flour
50g butter
25g oats
30-40g finely grated parmesan
150ml milk (I used skimmed)

Preheat the oven to 200C/180C FAN. Cook the bacon (grill, fry whatever your preference) and set aside to cool.

Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the oats and cheese, chop up the cooled bacon and add this too. 

Add the milk gradually, mixing until a dough is formed, you may not need all the milk or may need a splash extra.

On a floured surface pat out the dough to a thickness of 2-3cm. Stamp out the scones with a cutter, trying not to twist. The trimmings can be re-patted into shape and more scones stamped out. 

Place the scones on a baking tray and bake in the preheated oven for 10-15 minutes until risen and golden.

These were delicious warm from the oven. Mark had the leftovers for lunch the next day and they were still deemed a success.


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