Recipe for a tasty savoury scone from the Devilled Egg online cookery school, featuring bacon and plums.
Savoury Scones Recipe with plums and bacon - dairy free
Recipe for a tasty savoury scone from the Devilled Egg online cookery school, featuring bacon and plums.
Ingredients
| 225g | spelt flour |
| 1 tbsp | baking powder |
| 55g | unsalted butter |
| 25g | demerara sugar |
| 150ml | almond milk |
| 2 | plums, stoned and chopped |
| 6-8 rashers | cooked streaky bacon, cut into small pieces |
| 1/2 teaspoon | cinnamon |
egg yolk/For the glaze
Maple Syrup/For the glaze
Method
- Preheat the oven to 220C
- Rub the butter into the flour and sugar
- Stir in the milk
- Add the rest of the ingredients, apart form the glaze, and combine thoroughly
- Roll out on a lightly floured surface to a 2cm thickness
- Cut out rounds with a cookie cutter or cut with a knife into rectangles
- Combine the glaze ingredients
- Place on a tray lined with baking paper and brush the tops with the egg glaze
- Bake for 15-20 minutes (depending on their size) until golden and risen
- Serve warm and ideally consume within 24 hours for maximum freshness
- They can be frozen and kept for 3-4 months
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