Ingredients

The following ingredients have 4 Servings
  • 2 rashers smoked back bacon (cut into 0.5 cm pieces)
  • 300 grams plain flour (sifted)
  • 2 tsp baking powder
  • 0.25 tsp Shetland sea salt
  • 60 grams butter
  • 30 grams mature cheddar cheese (plus extra to sprinkle on top)
  • 100 grams soured cream
  • 1 tsp fresh red chilli (finely chopped)
  • 3 small spring onions (finely chopped)
  • 3-4 tbsp full fat milk
  • 1 free-range egg (beaten, to glaze)

Instruction

  • Preheat oven to 220 C/ 200 C fan/ 425 F.
  • Add the bacon to a cold, non-stick pan and turn the heat on medium high. As the pan heats the bacon fat will melt, stir until it has browned and crisped evenly all over. Drain on paper towel while you prepare the remaining ingredients.
  • Place the flour, baking powder, salt, butter and 30 grams of cheddar cheese into a large mixing bowl. Rub together with your hands until the mixture resembles coarse breadcrumbs.
  • Add the soured cream, bacon, spring onions, chilli and 2 tbsp of the milk. Stir well, adding more milk to make a soft dough.
  • Turn out onto a lightly floured surface and knead for 30 seconds until smooth. Roll out 1 inch thick and cut into circles with a 2.5 inch fluted biscuit cutter.
  • Glaze with the beaten egg and sprinkle a little grated mature cheddar on the top of each scone.
  • Bake in the centre of the oven for 12-15 minutes, until golden. Transfer to a wire rack to cool completely.