799. OAT, CHEESE and BACON SCONES

1 cup Scottish porridge oats
3 cups cake flour
2 teaspoons baking powder
3 tablespoons butter
half small onion, chopped
1/2 cup matured cheddar cheese, grated
4 rashers streaky Bacon, grilled until crispy and chopped
1 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1/2 teaspoon dried thyme
approx. 1/2 pint milk
1 heaped tablespoon grated matured cheddar cheese for topping
(see measure conversions for more information)

Place the oats into a coffee grinder or food processor. Chop finely until it resembles oatmeal. Put the oats, cake flour, baking powder into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix in the remaining dry ingredients. Stir in enough milk to give a fairly soft dough. Roll out onto a lightly floured surface to half an inch thick. Using a half inch plain cutter cut out 15-17 rounds. Put onto two greased baking trays. Brush the tops with milk, sprinkle with the topping cheese. Bake at 220 degrees centigrade (see temperature conversions) for 15 minutes or until golden brown and the cheese has melted.


courtesy of: The Green Chronicle