Bacon Whole-Wheat Scones

These baconflavoured scones may be served hot with a hearty soup for a light family lunch or supper. The dough can be prepared well in advance and baked just before serving.

5 oz. whole-wheat flour

5 oz. flour

1 tablespoon baking powder

1 teaspoon salt

3 oz. vegetable fat

8 oz. bacon, crisply fried, drained and crumbled

8 fl. oz. milk

Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).

Sift the whole-wheat flour, plain flour, baking powder and salt into a large mixing bowl. Mix well.

Add the vegetable fat. With a knife, or a pastry blender, cut the fat into the flour until the mixture resembles coarse breadcrumbs. Add the crumbled bacon. Pour in the milk, a little at a time, stirring continuously with a table fork and using only as much as is necessary to make a soft dough.

Lightly flour a pastry board. Turn the dough out on to it and knead for 30 seconds, or until it is no longer sticky.

Roll out the dough on the board until it is 5-inch thick. Using a pastry cutter, cut it into 2-inch rounds. Put the rounds on an ungreased baking sheet. Bake them in the oven for 15 minutes. Serve hot.

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