Bubble & Squeak Christmas Scones – Using Christmas leftovers such as cheese, sprouts, carrots & crispy bacon, they have a light, flaky crumb.
For the Christmas Tea Time Table
Bubble & Squeak Christmas Scones
Todays recipe is for a new Christmas recipe I’ve created, for Bubble & Squeak Christmas Scones – using Christmas leftovers such as cheese, sprouts, carrots and crispy bacon, they rise spectacularly and have a light and flaky crumb.
Even sprout haters, such as my husband, absolutely loves them. Use any leftovers you have to hand, such as parsnips, or finely diced pigs in blankets.
Serve these scones buttered, warm from the oven, trying to avoid the butter dribbling down your chin!
Serve these as part of a Sunday tea, as I plan to do this week, or any supper of family weekday tea – they are delicious served with soup and stew too.
The following recipe makes 10 to 12 scones using a 5cm (2″) scone cutter.
I came upon this recipe when I visted Durham Cathedral two weeks ago; we had a snack and a cuppa in the cafe there, and they had on offer these savoury Christmas Scones.
Theres were plain with just sprouts and bacon, but I added a few carrots and some to cheese to mine for a bigger savoury flavour profile.
Make them vegetarian by omitting the bacon, and reheat them the next day in a low oven to “refesh” them.
I hope you enjoy these if you make them – and do let me know via the comments below. Karen
More Leftovers Recipes
- Yorkshire Potted Ham
- The Great Christmas Turkey, Stuffing, Bacon & Cranberry Club Sandwich
- Welsh Rarebit Cheese Spread
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Bubble & Squeak Christmas Scones
Todays recipe is for a new Christmas recipe I’ve created, for Bubble & Squeak Christmas Scones - using Christmas leftovers such as cheese, sprouts, carrots and crispy bacon, they rise spectacularly and have a light and flaky crumb.
- 450g self raising flour
- 1 teaspoon English mustard powder
- 100g butter, cut into small pieces
- 50g grated mature cheddar cheese (plus extra for topping)
- 12 cooked sprouts, shredded
- 1 large carrot, very finely diced
- 3 to 4 rashers cooked crispy smoked bacon, crumbled
- 1 large egg, beaten
- 250ml buttermilk or skimmed milk
- salt and pepper to taste
1. Pre-heat oven to 225C/450F/Gas mark 8. Line a large baking sheet with baking paper.
2. Rub the butter into the flour until it resembles breadcrumbs then add the mustard powder, grated cheese, sprouts, carrot and bacon. Mix well before adding the beaten egg and buttermilk. Season to taste. Mix until it is soft and sticky, then turn out onto a well floured board.
3. Gently push the dough down into a big square with floured hands, don't handle it too much, the stamp out 10 to 12 scones with a biscuit/scone cutter.
4. Brush the tops of the scones with a little milk or extra beaten egg with milk, transfer them to the baking sheet.
5. Bake for 10 to 12 minutes until they are well risen and very pale golden brown.
6. Remove them from the oven and allow to cool slightly before splitting and spreading with butter.
Use any leftovers you have to hand, such as parsnips, or finely diced pigs in blankets.
Make them vegetarian by omitting the bacon.
Reheat the next day in a low oven to "refesh" them.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 272Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 45mgSodium 725mgCarbohydrates 31gFiber 2gSugar 2gProtein 10g
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