INDULGENT CRANBERRY BACON SCONES, low-sugar, higher fibre

  A WINTER TREAT FOR FESTIVE BREAKFAST OR BRUNCH....

Salty bacon contrasts with tart crunchy cranberries in these feather-light scones

'I ate these plain with a cup of tea and really loved them.  The bacon added a flavour entirely of its own.' Taster

If you're one of the lucky ones not slimming or you need a treat after a few weeks of self-denial, this recipe could be for you.

It's a savoury scone which will use up any leftover cranberries in the freezer and provide a yummy bacony-y treat on Sunday morning.  They're  also brilliant with tomato soup.

Like all scones, they're a bit heavy on butter but brown flour adds fibre without affecting its light texture.  

67 used fresh cranberries (frozen and defrosted) and frankly prefers the lovely crunchiness of fresh cranberries, even though they're quite tart and need sugar.  

But dried cranberries will also work.  Just cover them in boiling water 2-3 mins and drain to get rid of preservatives.  Add sugar to taste.

Cost: £3.75'ish 
Makes: 14-16, recipe halves nicely for small households

Ingred:

250gm/8.8 oz plain white flour (organic gives even better flavour) +

100gm/4.4oz self-raising brown flour 

OR  350gm/12 oz plain white flour 

2 tsp baking powder
1/2 tsp salt

5 oz/150 gm cold, cubed butter

2 eggs, well beaten

7 tbsp very cold milk

75g/2.6oz bacon lardons (pref) or thick back bacon cut vertically in 1/3in/1/2cm slices

1/3 cup fresh cranberries; coarsely chopped OR generous 1/3 cup dried, rinsed in boiling water & drained

1-2 tbsp brown sugar

Method:

1.  Preheat oven to very hot -- 220c or 200fan; 425F; Gas Mark 7

2.  Drop lardons into boiling water; turn off heat; leave 5 mins to reduce fat (this step is optional); saute in a hot frying pan until fat is released and lardons are slightly brown and crispy (don't overcook!); set aside

3.  Chop cranberries coarsely; stir in sugar; set aside 

4.  Sift dry ingred. into a bowl; rub in butter until mix resembles peas; make a well in the centre

5. Beat eggs and milk together; pour into dry ingredients; stir lightly with a fork until dough just holds together

6.  Turn out onto a lightly floured board and press lightly and quickly into a rectangle about 1/2 inch (1 cm) thick; use a rolling pin lightly if necessary.  Mentally divide the rectangle into three, lengthwise.  Fold the left hand side onto the middle; and the right hand side on top, introducing layers which increase flakiness (see photo right).  Repeat, handling dough as little as possible.  Repeat once more but this time layer half the cranberries and bacon into each fold

7.  Form into a rectangle 11x6 in/27x16cm, long side facing you; cut into 2 horizontal halves; cut each half into 8 fat fingers

8.  Brush tops only (brushing the sides stop the natural rise of the scones) with milk OR an egg beaten with a teaspoon of water 
9.  Bake on an ungreased baking sheet in the lower third of the oven 12-15 min until richly golden.

10.  Wait 5 mins then transfer to a cooling rack

11.  Serve warm or cold with good butter for brunch or with soup

Comments:

'I ate these plain, without butter, with a cup of tea and I absolutely loved them.  They were very tasty, especially the bacon which gave the scones a unique tangy-ness.' 67goingon50 handyman

'I so love the contrast of salty bacon and crunchy cranberries in these soft-as air crisp-shelled scones.  The brown flour is not noticeable as such but you can detect a hint of nuttiness.  A recipe to treasure.' Retired writer

Tips:

• freeze on a tray then bag up for later use
• re-heat at 180c/350F/Gas Mark 3, 5-10 mins. 

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission