Sainsbury Magazine’s Brummie Bacon Cakes.
By special request of DH, as the recipe calls for two of his favorite food groups: bacon and ketchup. Initially I thought the addition of smallish amounts of ketchup and Worcestershire was kind of odd, but on reflection, it’s a combination that I like in a meatloaf glaze, and I love Worcestershire and tabasco in a fish chowder or in Caesar dressing, so why not a similar combination in a scone?
Easy to make in a single bowl without messing up the counter, these are somewhere in texture between a British scone and an American drop biscuit. The taste was not weird at all, but decidedly and deliciously savory. Will make again.
ETA: This is a half-recipe for four scones.
