Ingredients:

  • 250g flour
  • 1 tsp. baking powder
  • 25g softened salted butter
  • 10cl + 1tbsp PDO huile d’olive de Haute-Provence
  • 50g bacon
  • 10 dried tomato flakes (or green olive flakes)
  • 1 beaten egg
  • 20cl + 1tbsp milk
  • 50g grated PDO Comté (or Emmental) cheese

Preparation:

Preheat the oven to 200°C (Gas 6).

Cut the bacon into small pieces. In a bowl, mix the flour, baking powder and olive oil. Add the softened butter and mix until you get a coarse-textured dough.

Add the beaten egg, the 20cl of milk, the bacon, the dried tomatoes cut into small pieces and the grated cheese.

Mix until you get a smooth dough.

Place lumps of dough onto a baking sheet lined with greaseproof paper.

Mix the tablespoon of milk with the tablespoon of olive oil and brush the mixture onto the lumps of dough.

Place the baking sheet in the oven and bake for 10 to 12 minutes. The scones should be well risen and have a slight golden colour.

Our suggestion: you can eat the scones on their own or with chive-flavoured crème fraîche.

We advise you to use an intense-tasting PDO olive oil from Haute-Provence for its aromas of raw artichoke, banana, grass, apple and fresh almond. Its bitterness and strength will go well with the bacon and tomato.

You can also use one of these PDO olive oils: Vallée des Baux de Provence, Nîmes, Provence, Aix-en-Provence, Corse – Oliu di Corsica.