Tuesday, 14 February 2012

Recipe: Bacon, Onion, and Cheese Scones (Gluten Free)

I've been bragging about these on Facebook, so I thought I would share.

To make 18 scones:

Two to Three rashers of smoky bacon, diced
one small onion, finely diced
Grated Cheese (I use Mature or Extra Mature Cheddar, but any other strong flavour would be interesting)
Four cups of Self Raising Flour (I use Dove's Farm Gluten and Wheat Free)
a pinch or two of salt
two round tablespoons of margarine
enough milk to draw it into a dough (I used whole goats milk)

In a skillet or frying pan, fry up the bacon, and when it's almost done, add in the onions. Cook until the onions start to go soft and the bacon crispy. Turn the heat off and set to the side.

Preheat the oven and baking sheet to Gas Mark 7/230C/425F.

In a large mixing bowl, add the flour and salt, give it a bit of a mix with your fingers. Add in the margarine, and rub in to the flour until it's mixed. Add in the grated cheese, give a bit of a toss, then add in the bacon and onion and toss with your fingers until evenly mixed. Gradually add milk until it draws in to a dough, but don't over do it.

Tip out on to a flour-dusted surface, and lightly knead it (but keep a light touch and don't over work it). Use your hands to press out the dough to about a 2cm thickness. Cut out in rounds with a cookie cutter or pint glass.

Pull the baking sheet out of the oven, and layer with nine of the rounds. Brush the tops with melted margarine and top with grated cheese. Bake for about 10 to 15 minutes.

This is a recipe that I have modified from the Jamie Oliver forum

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