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Makes 16
150g smoked back bacon
200g fine cornmeal/polenta
200g plain flour
2 tbsp soft light brown sugar
5 tsp baking powder
2 tsp smoked paprika
tsp bicarbonate of soda
tsp celery salt
tsp cayenne pepper
100g butter
2 green chillies, deseeded and finely chopped
2 large eggs
100-125ml milk
1 Preheat the oven to 200C/400F/gas mark 6. Finely chop the bacon rashers and
fry until crisp and browned. Leave to cool.
2 Stir together the cornmeal, flour, sugar, baking powder, smoked paprika,
bicarbonate of soda, celery salt and cayenne pepper in a large mixing bowl. Cut
the butter into small cubes, add to the dry ingredients then rub in between
your fingertips, working the ingredients together until no visible chunks of
butter are left.
3 Toss the chopped chillies and the fried bacon bits to the flour mixture and
stir to combine. Lightly whisk the eggs with the milk then add to the mixing
bowl, working everything together until a rough, slightly sticky dough forms.
It s important that the dough s not too firm, or the scones will end up heavy
and dry. Leave the dough to rest and absorb water for 10 minutes, then see how
it feels and add an extra splash of milk or water if you need to.
4 Tip the dough out on to a work surface dusted with cornmeal and pat it out,
just using your hands and with the help of a little extra cornmeal, if it
sticks, until it s roughly 15x30cm. Cut in half for two 15x15cm squares, then
cut each square along its lines of symmetry into 8 small triangles. Arrange the
triangles on a large oven tray lined with baking parchment.
5 Bake for 15 minutes, until golden, well risen and firm to the touch.