Title: Golden Potato Scones with Parmesan and Pancetta
Categories: Home Cookin,
Yield: 10
4 sl pancetta or smoked streaky
bacon, cut into small
pieces
6- oz plain/all purpose flour
2 ts baking powder
1/2 ts salt
2 oz unsalted butter, diced,
plus
x to serve
5 oz cooked mashed potato
2 oz Parmesan, in tiny cubes
1 ts dried oregano
2 tb milk
1 egg yolk, beaten to, glaze
Makes 10.
From Julia Leatherwood
Here is a scone recipe that sounds interesting:
Preheat oven to 425 F. Heat a frying pan, then dry fry the
pancetta or bacon for 5-6 minutes until crispy. Remove with a
slotted spoon and allow to cool on kitchen paper.
Sieve the flour, baking powder and salt into a large mixing bowl.
rub in the butter until it resembles bread crumbs. Add the
potato, Parmesan, oregano and pancetta or bacon pieces, and mix
well.
Stir in enough milk to form a soft but firm dough, then turn out
on to a lightly flour work surface and knead briefly. Roll out
the dough to a 3/4 inch thickness and stamp out rounds with a
2-1/2 inch fluted cutter, re-rolling and cutting to make 10 scones.
Put the scones on a well greased baking sheet. Brush the tops
with egg and bake for 15 minutes until well risen and golden
brown. Cool a little on a wire rack, then serve warm with butter.
