Cheese, Bacon and Olive Scones
NO COUNT (debateable due to use of semolina instead of flour)
Makes 8 scones
225g semolina
1 teaspoon baking powder
125g Extra light Philli ( garlic & herb is good)
pinch salt
1 clove garlic, crushed
2 rashers lean back bacon, grilled and chopped into small pieces
1 dessertspoon sliced olives
1 teaspoon mustard
1 teaspoon paprika
1 beaten egg
1 desertspoon natural yogurt
skimmed milk
Heat oven to 220C/400F/gas mark 7
Cream, cheese,yogurt and egg together, stir in semolina, baking powder, salt,mustard, garlic, bacon , olives and paprika. Add enough skimmed milk - a drop at a time - to make a soft and manageable dough.
Divide mixture in two.Make each into a circle ( about 4" ) and cut each into four.
Place on a baking tray sprayed with Frylight and brush the tops of each scone with skimmed milk and sprinkle on some paprika.
Bake for 15 mins until golden brown.
NO COUNT (debateable due to use of semolina instead of flour)
Makes 8 scones
225g semolina
1 teaspoon baking powder
125g Extra light Philli ( garlic & herb is good)
pinch salt
1 clove garlic, crushed
2 rashers lean back bacon, grilled and chopped into small pieces
1 dessertspoon sliced olives
1 teaspoon mustard
1 teaspoon paprika
1 beaten egg
1 desertspoon natural yogurt
skimmed milk
Heat oven to 220C/400F/gas mark 7
Cream, cheese,yogurt and egg together, stir in semolina, baking powder, salt,mustard, garlic, bacon , olives and paprika. Add enough skimmed milk - a drop at a time - to make a soft and manageable dough.
Divide mixture in two.Make each into a circle ( about 4" ) and cut each into four.
Place on a baking tray sprayed with Frylight and brush the tops of each scone with skimmed milk and sprinkle on some paprika.
Bake for 15 mins until golden brown.
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