Ingredients

• 2-3 rashers rindless bacon, diced
• 1 cup soft mashed potatoes
• 1½ cups self-raising flour
• 2 tablespoons chopped fresh parsley
• ½ cup grated Parmesan cheese
• 2 eggs, lightly beaten
• ¼ cup milk

Method

1. Preheat the oven to 220ºC and place the oven rack above the centre in the oven. Grease a baking tray or line with baking paper.
2. Pan-fry the diced bacon rashers in a hot frying pan until crisp. Allow to cool, keeping the fat that collects in the frying pan.
3. Sift the flour into a bowl and gently mix through the bacon and reserved fat, potatoes, parsley and half the cheese and make a well in the centre. Beat the egg and milk together and pour into the well. Use a knife to mix to a soft dough. Add more milk if necessary (the amount of milk required depends on the softness of the mashed potato).
4. Turn the dough onto a lightly floured surface. Knead lightly until smoth and pat out to about 2.5cm-3cm thick. Cut into 3-4cm circles or squares and transfer to the prepared tray. Brush the tops with a little milk and sprinkle the remaining cheese evely over the scones.
5. Bake towards the top of the preheated oven for 12-15 minutes until well-risen and golden brown.

Cooks Tips

- For the best flavour, replace the butter normally rubbed in to the flour with the fat that runds from the bacon when it cooks in the pan. - Did you know? Natural dirt on potatoes can help to keep them fresher so it is best not to wash them until you are ready to cook them. If you buy ready washed, buy small quantities regularly.