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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 sauté 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.