Potato and Bacon Scones - Recipelink.com

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This book offers the largest collection available of sure-fire recipes for muffins and other popular comfort foods. Author Gregg Gillespie uses the same innovative format and easy-to-follow preparation notes that made the 1001 recipe series--led by the bestselling 1001 Cookie Recipes--so popular. Both expert and novice bakers will find a seemingly endless variety of quick-and-easy recipes guaranteed to delight the whole family and embellish the standard coffee break or meal with a taste of

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1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and Other Quick Breads

Authors: Gregg R. Gillespie

Date: October 1998

ISBN: 1579120423

Publisher: Black Dog & Leventhal Publishers

Hardcover

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Potato and Bacon Scones
Recipe from: 1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and Other Quick Breads
by Gregg R. Gillespie
Cookbook Heaven at Recipelink.com

Makes 6 to 8 Scones

1 cup cooked mashed potatoes (mashed without butter or milk)
1 large egg, beaten
1/4 teaspoon salt
1 1/8 teaspoon ground black pepper
1/4 cup all-purpose flour
5 strips crisply cooked bacon, crumbled
2 tablespoons bacon drippings, for coating the skillet

In a large bowl, combine the potatoes, egg, salt, pepper, flour, and bacon and stir gently until the dough holds together.
Coat the bottom of the skillet with bacon dripping and preheat over a medium heat. Using a 1 1/4 cup measure, drop the dough into the hot skillet and fry the scones for 3 to 4 minutes on each side, or until golden brown. (You may have to work in batches.) Remove from the pan and drain on paper towels. Serve warm.

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