Ingredients
1 tbsp oil
3 slices lean back bacon, finely chopped
1 leek, finely chopped
175g/6oz plain flour
2tsp baking powder
50g/1¾oz butter
125g/4½oz mashed potato
50g/1¾oz fresh parmesan cheese, grated
2 tbsp fresh thyme, chopped
2 tbsp milk
1 egg yolk, beaten
salt and freshly ground black pepper
Method
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 beaten egg, then bake for 10-15 minutes until golden and risen.
Suitable for freezing.
Per serving:
Energy: 158kcal
Protein: 6g
Carbohydrate: 16g
Fat: 8g
