Pine nut, basil, parmesan and bacon scones

    25 min

    Savoury scones and muffins are a signature standard item in most Kiwi coffee houses. I don’t know why, but these savoury sponge delights do not pre-occupy this sweet-toothed nation’s cafes. New Zealand proved to me that filling sponge mixtures with feta and spinach, or bacon, tomato and cheese forms a delightful breakfast, light(ish) lunch or afternoon tea. Since my return to the UK, I have not yet stepped into a local cafe and found a savoury muffin. Consequently, I have re-created them at home with my own choice of fillings. These are relatively healthy, as cakes go, as there is no room for a heart-attack volume of butter, instead, good quality, extra-virgin olive oil. I found this combination extremely tasty, the basil and pine nuts combined well to form a fresh pesto taste, whilst the parmesan balanced all the flavours out as it enhanced the nutty flavour of the pine nuts and the saltiness from the bacon. Serve them warm, spread with butter and sink your teeth right in.


    5 people made this

    Makes: 12 scones

    • 1/2 cup extra virgin olive oil
    • 3/4 cup milk
    • 2 eggs
    • 1 tspn baking powder
    • 2 cups self-raising flour
    • 1 tbspn sugar
    • 1/2 cup finely chopped basil
    • 1/2 cup parmesan
    • 1 and 1/2 tbspn pine nut
    • 6 rashers bacon

    Prep:10min  ›  Cook:10min  ›  Extra time:5min cooling  ›  Ready in:25min 

    1. pre-heat oven to 200 degrees celsius.
    2. Grill bacon.
    3. Add Milk, Oil and eggs into one bowl. Mix together. Sift Flour and Baking powder into another bowl. Then add your spoonful of sugar, pine nuts, basil and parmesan. Mix together.
    4. Add your eggs, milk and oil mixture to dry mixture with the grilled bacon. Mix with a metal spoon cutting through the middle instead of stirring around until it forms a very thick, gloopy mix.
    5. Butter 12 holes of a cake tray and evenly distribute mix. If you wish, press in a small basil leaf into each portion for decoration.
    6. Place in the oven for 10 minutes. After ten, given them a check, I used a chopstick. Mine needed an extra 2 minutes but obviously baking time varies from oven to oven.
    7. Leave to stand and cool for 5 minutes.

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