Preparation time less than 30 Cooking time 10 to 30 mins

Ingredients

1	tbsp vegetable oil
3	oz bacon, finely chopped
1	leek, finely chopped
6	oz plain flour
2	tsp baking powder
50	g butter
120	g potato, mashed
50	g parmesan cheese, grated
2	tbsp fresh thyme, chopped
2	tbsp milk
1	salt and pepper

Directions

1. Preheat the oven to 220C/425F/Gas 7.
   
   
2. Heat the oil in a non-stick frying pan, add the bacon and leek and fry for 3-4 minutes until the bacon is crisp.
   
   
3. Sift the flour and baking powder into a large bowl, add the butter and rub in until the mixture resembles fine breadcrumbs.
   
   
4. Add all the remaining ingredients except the egg, and combine well until a soft dough is formed.
   
   
5. Tip out onto a lightly floured surface and press or roll out to a thickness of 1½cm/½in. Using a 6cm/2½in fluted cutter stamp out 10 scones.
   
   
6. Brush with a little milk, then bake for 10-15 minutes until golden and risen.
   
   
7. Suitable for freezing.
   
   

Categories

Potatoes, Breakfast, Brunch

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar High in selenium

Bad points High in saturated fat