This is basically a baked omelette but a more substantial version with the inclusion of…
I made these gluten, dairy and egg free scones to use up the streaky bacon that I had wrapped the turkey in to cook on Christmas day and the leftover red onion from my brussel sprout dish. Sometimes you end up with great new recipes just using up leftovers from the fridge.
Rather than go with the traditional scone shape I made this into a scone round and served it with soup as an alternative to bread. You can swap the bacon and red onion for any savoury fillings you like, some dairy free cheddar style cheese would be good but I didn’t have any to add in.
I was super excited to get an artificial light box for my food photography from my sister and brother-in-law for Christmas – thanks guys. I absolutely loath how using flash or normal artificial light makes my food look orange. That means I’m restricted to photographing my recipes at the weekend during the winter as I’m at work when it is light. This recipe is my first experiment with it, I’m really pleased with the result.