![]() ![]() Do not use a rolling pin.Ĭut rounds from the dough with a cookie cutter and place on a greased baking tray.īrush milk on the top of the scones using a pastry brush.īake for approximately 15 minutes until the scones have doubled in size and a cake tester comes out clean. Place the dough onto a lightly floured surface and press with your hands until approximately 2 cm thick. Pour into the dry mixture and mix using a round bladed butter knife until a soft dough forms. Add the pepper and the fried bacon.Ĭrack the egg into the milk and beat lightly. Rub the avocado into the flour using your fingers until a crumb like mixture forms. Sieve the flour and the salt into a mixing bowl. Crack fresh eggs on top and take brunch to epic flavour proportions. Season with a generous helping of La Grille Maple Bacon Seasoning, along with La Grille Smouldering Smoked Applewood seasoning and char in a cast iron pan on the grill. It starts with sausage mixed with bell peppers, onion, shredded hash browns and topped with Cheddar cheese. If you like bacon, here is one of John’s great bacon posts: Ingredientsġ 250 gram packet bacon, diced and fried Method Wake up to this savoury, one-skillet egg hash. I gave it some thought and these delicious avocado and bacon scones were born. John really enjoys bacon and I love using bacon as an ingredient. Today’s recipe was inspired by my good blogging friend, John Rieber. It is that time of year again and Tandy Sinclair from Lavender and Lime blog is hosting International Scone Week.
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