Bacon and Haute-Provence olive oil scones PDO
Ingredients
- 250g of flour
- ½ sachet of baking powder
- 25g softened semi-salted butter
- 10 cl of full-flavoured olive oil
- 50g of bacon
- 10 sun-dried tomato slices (or green olives)
- 1 beaten egg
- 20 cl of milk + 1 tablespoon
- 50g grated Gruyère or Comté (or any other hard cheese)
Tip
Instructions
- Preheat the oven to 200° (th 6).
- Cut the bacon into small pieces.
In a mixing bowl, mix together the flour, baking powder and olive oil.
Add the softened butter, then rub it in with your fingertips until the mixture resembles coarse crumbs.
Add a beaten egg, half the milk and the bacon.
Mix with your hands until you have a soft dough.
Place small mounds of dough onto a baking tray lined with baking paper.
Brush the surface with a tablespoon of milk mixed with 1 tablespoon of olive oil.
Place the baking tray in the oven and bake for 10 to 12 minutes.
Serve when puffed up and lightly browned. Cut in half and, if desired, spread with thick crème fraîche or cream cheese.
Tip
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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