![Potato, bacon and feta scones](https://www.allysongofton.co.nz/content/recipes/2704.jpg?width=320&height=479&fit=bounds)
Make a change from brunch pancakes to these tasty savoury scones.
Ingredients
- 2-3 rashers rindless bacon, diced
- 1½ cups self-raising flour
- ¼ teaspoon baking soda
- 1 cup soft mashed potato, cooled
- 100 grams feta, crumbled
- 2 tablespoons chopped fresh parsley
- 1 egg, lightly beaten
- ¼ cup milk
- 2-3 tablespoons grated Parmesan or Cheddar-style cheese
Method
- Set the oven rack towards the top of the oven. Preheat the oven to 220C. Grease a baking tray or line with baking paper.
- Pan fry the bacon until crisp. Cool.
- Sift the flour and baking soda together into a bowl. Use a knife to gently mix through the potato, feta, bacon and parsley and make a well in the centre.
- Beat the egg and milk together and pour into the well. Use a knife to mix to a soft dough. Add more milk if necessary (the amount of milk required depends on the softness of the mashed potato).
- Turn the dough onto a lightly floured surface. Knead very lightly until smooth, rollk or pat out to about 2.5-3cm thickness and cut into 4cm circles, squares or triangles.
- Place the scones close together on the prepared baking tray. Brush with a little milk and sprinkle with the cheese.
- Bake in the preheated oven for 12-15 minutes until well risen and golden brown and cooked. Transfer to a clean tea towel covered cake rack to cool. Serve warm.
Cooks Tips
To check if scones are cooked, pull the top half off a scone that's in the centre of the tray. If the dough is sticky, continue cooking. If it is spongy and cooked, remove from oven.
Comments (0)
Please login to submit a comment.