| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Plain flour |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Dry mustard |
|
|
Salt and freshly ground black pepper |
| 2 |
oz |
Butter |
| 2 |
ts |
Fresh thyme leaves |
| 6 |
|
Rashers streaky bacon |
|
|
Approx 1/4 pint milk and water mixed |
INSTRUCTIONS
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.
You can ring the changes with grated Cheddar and Rosemary, or garlic
sausage and chives.
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