Smoked streaky bacon, spring onions and mature Cheddar cheese give these scones plenty of flavour. Serve with a little chutney and cheese for a delicious snack
- 500g self-raising flour
- 2 level tsp baking powder
- Pinch of salt
- 125g butter
- 6 rashers smoked streaky bacon, cooked and chopped
- 8 spring onions, finely chopped
- 1 level tsp chilli powder
- 200g mature Cheddar cheese, grated
- 2 medium eggs
- Approx. 200ml milk
- Beaten egg, to glaze
- Chutney and slices of Cheddar cheese, to serve
- You will also need:
- 5cm plain round cutter
Set the oven to 220°C/425°F/Gas Mark 7.
Sift the flour, baking powder and salt into a bowl. Add the butter and rub it in until it resembles fine breadcrumbs. Stir in the bacon, spring onion, chilli powder and 150g cheese.
Lightly beat the eggs with enough milk to make them up to 300ml (½ pint). Pour this mixture into the rubbed-in mixture and use a round-bladed knife to bind together to form a soft dough.
Turn the dough out on to a floured surface and knead it very lightly to form a ball. Roll it out to about 2.5cm (1in) thick. Use the cutter to cut out rounds, and place them fairly close together on a baking sheet. Brush glaze over the scones and then sprinkle over the reserved cheese.
Bake the scones in the centre of the oven for 12-15 mins, until they have risen and are a golden colour.
Remove from the oven and transfer them to a wire rack. They may be served warm or cold, split in half and spread with a little chutney and topped with a slice of cheese.
This easy tomato chutney would be delicious served with these scones