Potato and Bacon Scones
Ingredients
4 x 250 ml Sasko 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
Method
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: You can replace the bacon with chopped peppadews, olives or feta. For a meal in one, add all 3.
