Friday, 20 May 2016

Potato and Bacon Scones

Potato and Bacon Scones


4 x 250 ml Cake Flour (500g)
5 ml salt
45 ml baking powder
60 g cold margarine, grated
2 potatoes, peeled, cooked and mashed
8 rashers of bacon, chopped
1 large egg
250 ml milk


  • Preheat oven to 180°C and line one large baking tray with baking paper.
  • Sift the flour, salt and baking powder together. Rub in the margarine. Add the potatoes, bacon, egg and milk to the flour. Mix together to form dough.
  • Roll out gently to 2cm high, on a floured surface. Cut out with a medium-sized cookie cutter. Reroll and press until all dough is used up.
  • Place on a greased baking tray and bake for 15-20 minutes until well-risen and light brown.
  • Makes 12 – 16 scones.

Chef’s hint to make these potato and bacon scones even better:

You can replace the bacon with chopped peppadews, olives or feta. For a meal in one, add all 3.

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