Sunday, February 07, 2010


yields one

8 oz. plain flour
3 teaspoons baking powder
1 teaspoon dry mustard
salt and freshly ground black pepper
2 oz. butter
2 teaspoons fresh thyme leaves
6 rashers streaky bacon
1 approx 1/4 pint milk and water, mixed

De-rind the bacon and cut into small pieces (about a 1/4 square). Fry the
bacon until crisp and leave to cool. sieve together flour and seasonings. Rub in the butter to resemble breadcrumbs. Stir in the thyme and bacon. Add the liquid and stir with a knife to form a soft dough. Gently heat the griddle or cast frying pan to form an even heat (test as before). Turn the dough out on to a lightly floured surface and knead very gently. Handle as little and as lightly as possible to keep the girdle scones light. Roll into a cylinder shape about 3-4 inches in diameter and cut
off quarter inch thick slices. Up-end the slices to form circles. Grease the griddle and cook the scones for five or six minutes on each side until golden and cooked through. Serve hot with butter.

bacon recipe courtesy of: Chef 2 Chef: Culinary Portal

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