I believe the Brits love their lovely tea. But I also believe when they say “time for tea” that it is equivalent to “take a break!” Whether you actually have tea or not.
Still, I welcomed my visiting family with a batch of scones to go with their tea. After all, that would be the proper local thing to do, wouldn’t it? I have been experimenting with scone recipes and I think I just perfected my savory batch.
Those of you who are the type who absolutely need specific measurements, I’m sorry. It just isn’t my style. I eyeball my ingredients whenever I can.
2 cups self-rising flour
salt to taste
6 tbsp butter
1/2 cup milk
1 egg, separated
1 fistful shredded mature parmesan cheese
1 pieces of cooked bacon, diced
Preheat oven to 400F (200C).
Mix salt, flour, butter. In separate bowl, mix egg yolk with milk. Pour milk into dry mixture. Knead until even. Mix in rest of ingredients. Roll 2″ balls from the mixture and place on baking sheet. Brush egg white on each scone for shine. Bake for ~15 minutes or until golden. Serve warm.