Bacon and rosemary scones

 I have a huge rosemary plant growing at my place.  I enjoy adding it in dishes from pasta to beef but since its fruition I have been wanting to make some scones with rosemary.  Preferbly with bacon, everything is better with bacon.

Well I finally got around to it this evening. This is only the second time I made a savoury scone. I adapted a recipe I found, with a bit of this and that.  The original recipe can be found here


Bacon and Rosemary Scones

Ingredients
6 oz all purpose flour (about 1.36 let's say 1 and 1/3 cup)
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon of mustard powder
4 tbsp soft salted butter (I actually used "lite" butter, b/c that's all I had)
4oz Feta
A good-sized sprig of rosemary, washed, then finely chopped
1 large  egg
3 tablespoons of nonfat greek yogurt
about 1/2lb of bacon baked,  chopped
Ground pepper for topping

Procedure
Preheat oven to 425F  or 220c (not exact conversion but for simplicity's sake)

Method

1. Sift all of the dry ingredients into a mixing bowl.
2. Rub in butter until mixture is crumbly-ish
3. In a seperate bowl beat egg and yogurt, leave a touch to brush the tops before baking
4. Add feta and rosemary to flour mixture
5. Blend into a dough (add a touch of flour if wet, yogurt if too dry)
6. Fold in bacon
7. Flour your area (counter top, I used a sheet of wax paper on my counter)
8. Roll dough till it's around 3/4 inch thick (for minis, 1 inch for regular scones)
9. Cut with  1 inch rounds (or 2-3 inch for regular) and place onto greased baking sheet (or wax paper on a baking sheet)
10. Brush with remaining egg milkture, dash a bit of pepper on scones
11. Bake for 10-13 minutes
12. Cool
13. Enjoy!