I was recently given three industry-sponsored recipe leaflets, one of which is dated 1966 and I assume the others are of a similar age.
This one was written by Audrey Ellis, a British cookery writer who wrote 65 books, includingColourful Entertaining: Cooking for the Hostess, Easy Freeze Cooking and Cooking for your Outline: Slimming in Spring, Summer, Autumn, Winter. I know it’s partly to do with the currently crowded market, but I love the versatility of cookery writers of the past. This recipe is from the ‘Substantial Snacks’ section.
8oz self-raising flour
2oz margarine or cooking fat
1 tablespoon parsley, finely chopped
2oz streaky bacon chopped and fried
¼ pint milk
Sift flour into a bowl.rub in fat til mixture resembles fine breadcrumbs. Add parsley and bacon. Mix into a soft dough but not sticky dough with milk. Turn onto a floured board, knead lightly into an 8 inch round, about ¾ inch thick. Transfer to a greased baking sheet and score into 8 triangles with back of knife. Brush with milk. Bake towards top of oven, at electric 450 degrees, gas mark 8 for 20 to 25 minutes. Cool slightly, break scones apart and serve warm with butter.
- There is quite a bit of prep involved, for scones – chop the parsley, fry the bacon…
- The last time I made scones I forgot to score the top and ended up with just one massive scone. Not this time!
Perfect first-meal-of-the-day-at-the-weekend food. I wasn’t sure how these would turn out as my scone guru informs me not to overknead but the texture was fantastic – a very thin, almost biscuit-y crust with soft, springy interior. I also thought I might have overcooked the bacon as I cooked it to the crisp, dark stage bu the variation in texture was perfect. They don’t need any extra seasoning either – the bacon/parsley combination was savoury but not overpowering. Not sure how to store these, considering they contain meat and a large amount of flour (i.e. would probably go stale in the fridge). It seems best to freeze them and defrost and toast as necessary.
Sconed By Elly