Thursday, February 10, 2011


1 or 2 cans concentrated vegetable soup
2 oz. butter or margarine
salt and pepper to taste
grated cheese
3-4 rashers bacon
6 oz. self raising flour
2 oz. rolled oats
1 egg
milk to make
1/4 pint with the egg

Cut bacon into small pieces and fry. Sieve flour and seasonings into basin. Add rolled oats. Mix thoroughly. Rub margarine in lightly. Add bacon. Beat egg and milk together. Pour over dry ingredients. Mix with palette knife. Roll out on floured board to about 1/2 inch thick. Cut into rounds. Put the vegetable soup into a casserole and meanwhile heat for about 10 minutes in a moderately hot oven (400°F). Arrange rounds of scone on top, sprinkle with grated cheese to give them an attractive glaze. Bake for approximately 12-15 minutes in a hot oven (425-450° F).

bacon recipe courtesy of:, Silicon Valley/New York/India

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