#ISW – International scone week – Bacon and avocado scones

It is that time of year again and Tandy Sinclair from Lavender and Lime blog is hosting International Scone Week. You can join in here: https://tandysinclair.com/buttermilk-scones/

Today’s recipe was inspired by my good blogging friend, John Rieber. John really enjoys bacon and I love using bacon as an ingredient. I gave it some thought and these delicious avocado and bacon scones were born. If you like bacon, here is one of John’s great bacon posts: https://johnrieber.com/2020/11/10/bacon-wrapped-oreos-pickles-burritos-and-maple-glazed-bacon-wrapped-turkey-too-a-bacon-wrapped-primer/

Ingredients

450 grams self raising flour

1 large avocado

5 ml salt

5 ml freshly ground black pepper

1 egg

150 ml milk

1 250 gram packet bacon, diced and fried

Method

Preheat the oven to 220 C. Skin the avocado and de-pip. Chop the flesh into cubes. Sieve the flour and the salt into a mixing bowl.

Rub the avocado into the flour using your fingers until a crumb like mixture forms. Add the pepper and the fried bacon.

Crack the egg into the milk and beat lightly. Pour into the dry mixture and mix using a round bladed butter knife until a soft dough forms.

Place the dough onto a lightly floured surface and press with your hands until approximately 2 cm thick. Do not use a rolling pin.

Cut rounds from the dough with a cookie cutter and place on a greased baking tray.

Brush milk on the top of the scones using a pastry brush.

Bake for approximately 15 minutes until the scones have doubled in size and a cake tester comes out clean.

Delicious!