Thursday, October 11, 2012

Potato, Bacon and Feta Scones

So I've been wanting to make savory scones for quite a while, at least since the last time I ate some a year ago. I actually found this recipe in a baking book that was brought back from Australia. The baker, Allyson Gofton has great ideas so I was excited to learn more about her recipes.



Potato, Bacon and Feta Scones
Recipe adapted from Allyson Gofton

3 strips bacon, diced and cooked
1 1/2 cups self-raising flour
1/4 teaspoon baking soda
1 cup mashed potato, cooled
1/4 cup feta

3/4 cup goat cheese*
2 tablespoons parsley {fresh or dried}
1 egg

1/4 cup milk, plus more for brushing
parmesan or cheddar cheese



  • Preheat the oven to 430 degrees; set the oven rack towards the top of the oven. Grease a baking tray or line with parchment paper.
  • Sift the flour and baking soda together into a bowl. Use a pastry cutter to gently mix through the potato, feta, goat cheese, bacon and parsley and make a well in the center.
  • Beat the egg and milk together and pour into the well. Use a knife to mix to a soft dough. Add more milk if necessary {the amount of milk required depends on the softness of the mashed potato}.
  • Turn the dough onto a lightly floured surface. Knead very lightly until smooth, roll or pat out and cut circles, squares or triangles.
  • Place the scones close together on the prepared baking tray. Brush with a little milk and sprinkle with the cheese.
  • Bake in the preheated oven for 15-18 minutes until well risen and golden brown and cooked. Transfer to a clean tea towel covered cake rack to cool. Serve warm.
*I substituted in 3/4 cup of goat cheese because I was low on feta, you can use only feta if preferred.




Ashley