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Potato, bacon and feta scones

  • 10 minutes
  • 12-15 minutes
  • Makes 12-16
Potato, bacon and feta scones

Make a change from brunch pancakes to these tasty savoury scones.


  • 2-3 rashers rindless bacon, diced
  • 1½ cups self-raising flour
  • ¼ teaspoon baking soda
  • 1 cup soft mashed potato, cooled
  • 100 grams feta, crumbled
  • 2 tablespoons chopped fresh parsley
  • 1 egg, lightly beaten
  • ¼ cup milk
  • 2-3 tablespoons grated Parmesan or Cheddar-style cheese


  1. Set the oven rack towards the top of the oven. Preheat the oven to 220C. Grease a baking tray or line with baking paper.
  2. Pan fry the bacon until crisp. Cool.
  3. Sift the flour and baking soda together into a bowl. Use a knife to gently mix through the potato, feta, bacon and parsley and make a well in the centre.
  4. 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).
  5. Turn the dough onto a lightly floured surface. Knead very lightly until smooth, rollk or pat out to about 2.5-3cm thickness and cut into 4cm circles, squares or triangles.
  6. Place the scones close together on the prepared baking tray. Brush with a little milk and sprinkle with the cheese.
  7. Bake in the preheated oven for 12-15 minutes until well risen and golden brown and cooked. Transfer to a clean tea towel covered cake rack to cool. Serve warm.

Cooks Tips

To check if scones are cooked, pull the top half off a scone that's in the centre of the tray. If the dough is sticky, continue cooking. If it is spongy and cooked, remove from oven.

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