Thursday, 28 October 2010


I can't remember ever cooking a savoury scone before but I think it's a recipe I'll definitely try again.
This one came from the November edition of the Sainsbury's magazine. There is a page dedicated to different versions of the delightful scone (although not one for the purists!) and this is the first one I had a go at.
I had one with some leek and potato soup for lunch and I'm hooked, I can see these taking the place of ham and cheese muffins in my freezer this winter.

275g natural yoghurt
25ml double cream
25g caster sugar
400g plain flour
2tsp creme of tartar
1tsp bicarbonate of soda
50g cold butter, diced
100g cold shredded fried bacon
4 spring onions, sliced finely
handful of chopped parsley
a handful of grate cheese
beaten egg (or yoghurt) to brush the top with

Preheat the oven to 220 degrees C, or 200 for a fan assisted oven.
Stir together the yoghurt, cream and sugar and leave for a few minutes so the sugar can dissolve.
Sift the flour, bicarbonate of soda, creme of tartar and 1/2 tsp salt into a large mixing bowl and lightly rub in the butter.
Add the cooked bacon, parsley and spring onions to the flour and mix.
Add the toghurt mixture to the flour and stir using a blunt knife until it's all mixed together. Work it together until if forms a sticky douhg (it's easier to use hands at this stage).
Scoop out the dough onto a floured surface and pat it out to a thickness of about 2.5cm.
Cut out the scones with a 6cm cutter (remembering not to twist it as this stops the scone rising so well) and place on a tray covered in baking parchement.
Brush the tops with beated egg and add a bit of grated cheese to the top.
Cook for 12-14mins until it's turning golden ontop.

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