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Bacon and Parmesan Drop Scones




Source of Recipe


Nigel Slater in The Guardian


Recipe Introduction


I got this recipe from blue_dolphin at eGullet.org. They looked so delicious in her posts! They are so easy and so good. I made them one day and served them heated up in the CSO on the �Bake/Steam� setting at 325F, but you could certainly sprinkle with a little water, wrap in foil and bake at 300F for a few minutes. They are fantastic buttered with a poached egg on top. The original recipe uses British self-rising flour. As this is different from US self-rising flour, the ingredients have been adjusted for regular AP flour. The idea of frying the scones in bacon grease is all mine. I�m not at all sure that Brits would do that, but I think it would be delicious. Serve the scones warm with an egg, like I did if you like. I also think that fig jam and aged Gouda would be fantastic. Blue-_dolphin split them and put egg salad on them and also did one with country ham.


Recipe Link: https://www.theguardian.com/food/2018/oct/14/nigel-slater-drop-scones-recipes

List of Ingredients




100 g. smoked streaky bacon (about 3 thick slices) or more
15 g. parsley leaves, minced
180 g. AP flour
2 3/4 t. baking powder
1/4 t. salt
1 large egg
7.5 oz. or 220 ml. milk
3 heaped T. of grated parmesan
butter (or bacon grease)


Recipe



Fry the bacon until crisp. Drain and cool. Chop fine.

Mix the flour, baking powder, and salt in a bowl. Beat the egg lightly in a small bowl and add the milk. Fold this into the flour. Do not overmix.

Mix in the grated Parmesan, bacon, and parsley.

Melt a little butter (or bacon grease) in a large non-stick saut� pan over medium heat. Pour about 1/3 of a cup of the batter into the pan for each scone (I only could do 3 at a time in a 12-inch pan). Check the underside for color and flip when golden brown (should take 4-5 minutes for the first side and 3-4 for the second side). The middle of the scone should feel a bit springy when touched in the center.

Makes 6.