Leek, Bacon and Potato Scones


1 tbsp oil
3 slices lean back bacon, finely chopped
1 leek, finely chopped
175g/6oz gluten free/wheat free plain flour
2 tsp gluten free/wheat free baking powder
50g/1¾oz butter
125g/4½oz mashed potato
50g/1¾oz fresh parmesan cheese, grated
2 tbsp fresh thyme, chopped
3 tbsp milk
1 egg yolk, beaten
salt and freshly ground black pepper


Preheat the oven to 220C/425F/Gas 7.

Heat the oil in a non-stick frying pan, add the bacon and leek and fry for 3-4 minutes until the bacon is crisp.

Sift the gluten free/wheat free flour and baking powder into a large bowl, add the butter and rub in until the mixture resembles fine breadcrumbs.

Add all the remaining ingredients except the egg, and combine well until a soft dough is formed.

Tip out onto a lightly floured surface and press or roll out to a thickness of 1½cm/½in. Using a 6cm/2½in fluted cutter stamp out 10 scones.

Brush with a little beaten egg, then bake for 10-15 minutes until golden and risen.

Cool on a wire rack.