Served as breakfast. Non-vegetarian dish.

4 slices Pancetta or smoked streaky Bacon, cut into small pieces

6 oz plain/all purpose Flour

2 teaspoon Baking Powder

1/2 teaspoon Salt

2 oz unsalted Butter, diced, plus to serve

5 oz cooked mashed Potato

2 oz Parmesan, in tiny cubes

1 teaspoon dried Oregano

2 Tablespoon Milk

1 Egg yolk, beaten to, glaze

Preheat oven to 425°F. Heat a frying pan, then dry fry the pancetta or bacon for 5-6 minutes until crispy. Remove with a slotted spoon and allow to cool on kitchen paper. Sieve the flour, baking powder and salt into a large mixing bowl. rub in the butter until it resembles bread crumbs. Add the potato, Parmesan, oregano and panceta or bacon pieces, and mix well. Stir in enough milk to form a soft but firm dough, then turn out on to a lightly flour work surface and knead briefly. Roll out the dough to a 3/4 inch thickness and stamp out rounds with a 2-1/2 inch fluted cutter, re-rolling and cutting to make 10 scones. Put the scones on a well greased baking sheet. Brush the tops with egg and bake for 15 minutes until well risen and golden brown. Cool a little on a wire rack, then serve warm with butter.

Serves: 10

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