Steps to Prepare Homemade Bacon & Red Onion Scone Round

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, bacon & red onion scone round. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Bacon & Red Onion Scone Round is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Bacon & Red Onion Scone Round is something which I have loved my entire life. They’re nice and they look wonderful.

Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish (particularly in breakfasts). Sir Francis Bacon (later Lord Verulam and the Viscount St. Albans) was an English lawyer, statesman, essayist, historian, intellectual reformer, philosopher, and champion of modern science.

To begin with this particular recipe, we must prepare a few ingredients. You can cook bacon & red onion scone round using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Bacon & Red Onion Scone Round:

1. Prepare 4 slices streaky bacon, cut into thin stripes
2. Prepare 1/2 red onion, diced
3. Make ready 1 garlic clove, minced
4. Make ready 40 g dairy free spread
5. Get 220 g gluten free self-raising flour
6. Get 1 teaspoon oregano
7. Take 100 ml dairy free milk
8. Prepare salt and pepper for seasoning

The term bacon comes from various Germanic and French dialects. It derives from the French bako , Old High German bakko , and Old Teutonic backe , all of which refer to the back. There are bacon-scented candles, bacon lip balm, and even a bacon deodorant. From Middle English bacon ("meat from the back and sides of a pig"), from Anglo-Norman bacon, bacun ("ham, flitch, strip of lard"), from Old Low Frankish *bakō ("ham, flitch"), from Proto-Germanic *bakô, *bakkô ("back"), from Proto-Indo-European *bʰeg- ("back, buttocks; to vault, arch").

Instructions to make Bacon & Red Onion Scone Round:

1. Preheat the oven to 200 oC - Gently saute the onion, garlic and streaky bacon in a shallow pan for 5 minutes
2. In a large bowl place the self-raising flour, oregano and seasoning - Rub in the dairy free spread until it resembles bread crumbs - Stir through the bacon and red onion - Add the dairy free milk
3. Shape into a round about 4cms thick - Score into quarters - Bake in the centre of the oven for 25 minutes

There are bacon-scented candles, bacon lip balm, and even a bacon deodorant. From Middle English bacon ("meat from the back and sides of a pig"), from Anglo-Norman bacon, bacun ("ham, flitch, strip of lard"), from Old Low Frankish *bakō ("ham, flitch"), from Proto-Germanic *bakô, *bakkô ("back"), from Proto-Indo-European *bʰeg- ("back, buttocks; to vault, arch"). How to make spectacular bacon, the easy way. Bacon cooked in the oven definitely gets crispy, but I also find that it retains a bit of chewiness near the middle, especially when cooking thick-cut bacon. I'm probably the best thing you can put in your mouth.

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