POTATO AND BACON 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.
Makes 6 to 8 scones
Source: 1001 Muffins by Gregg R. Gillespie
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.
Makes 6 to 8 scones
Source: 1001 Muffins by Gregg R. Gillespie
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Breakfast Breads
Breads - Breakfast Breads
- Cherry Almond Cinnamon Rolls with Cherry Glaze (using almond paste)
- Gold Label Exposition Scones (1930's)
- Pumpkin-Ginger Scones (using sour cream)
- Basic Scones
- Chocolate Cinnamon Rolls (repost)
- Cream Cheese Ring (using frozen bread dough)
- Sour Cream Twists (electric mixer) (Fleishmann's Yeast, 1961)
- Overnight Caramel Pull-Aparts (using frozen bread dough and pudding mix) (repost)
- Mini Vanilla Scones like Starbucks
- Apple Rolls (2) re: Baked Apple Dumplings
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!