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Golden Potato Scones with Parmesan and Pancetta

 
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Warm and fluffy scones studded with bacon and cheese.

Yield

5

servings

Prep

20

min

Cook

15

min

Ready

40

min

Trans-fat Free
 

Ingredients

4 slices pancetta
bacon, cut into small pieces
*
6 ounces all-purpose flour
allpurpose
2 teaspoons baking powder
½ teaspoon salt
2 ounces butter
diced
5 ounces potatoes
cooked, mashed
2 ounces Parmesan cheese
in tiny cubes
1 teaspoon oregano
dried
2 tablespoons milk
1 each egg yolks
beaten, to glaze
*

Directions

Preheat oven to 425 degrees F.

Heat a frying pan, then dry fry the pancetta or bacon for 5 to 6 minutes until crispy.

Remove with a slotted spoon and allow to cool on kitchen paper.

Sieve the flour, baking powder and salt into a large mixing bowl.

Rub in the butter until it resembles bread crumbs.

Add the potato, Parmesan, oregano and pancetta or bacon pieces, and mix well.

Stir in enough milk to form a soft but firm dough, then turn out on to a lightly flour work surface and knead briefly.

Roll out the dough to a ¾ inch thickness and stamp out rounds with a 2½ inch fluted cutter, re-rolling and cutting to make 10 scones.

Put the scones on a well greased baking sheet.

Brush the tops with egg and bake for 15 minutes until well risen and golden brown.

Golden Potato Scones with Pancetta and Parmesan

Cool a little on a wire rack, then serve warm with butter.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 22255% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 472mg 20%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 8% Vitamin C 2%
Calcium 13% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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