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Bookmark Recipe

Cheddar Scones with Bacon & Chives

These scones are just so delicious served while they are still warm, split and spread with more butter. They also freeze very well for up to 3 months and are perfect for unexpected guests or as a speedy lunch with your favourite soup.

12 people

Ingredients

  • 1 teaspoon rapeseed oil

    200g bacon cubes

    350g self-raising flour, plus extra for dusting

    1 teaspoon baking powder

    1 teaspoon mustard powder

    75g butter, well chilled and diced

    150g vintage Cheddar cheese, grated

    15g bunch of fresh chives, finely sliced or snipped

    1 tablespoon fresh thyme leaves

    185ml buttermilk

    1 small egg beaten with a little buttermilk, to glaze

    sea salt and freshly ground black pepper

    butter, to serve

Main

  • 1 teaspoon rapeseed oil

    200g bacon cubes

    350g self-raising flour, plus extra for dusting

    1 teaspoon baking powder

    1 teaspoon mustard powder

    75g butter, well chilled and diced

    150g vintage Cheddar cheese, grated

    15g bunch of fresh chives, finely sliced or snipped

    1 tablespoon fresh thyme leaves

    185ml buttermilk

    1 small egg beaten with a little buttermilk, to glaze

    sea salt and freshly ground black pepper

    butter, to serve

Method

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Preheat the oven to 220C (425F) Gas mark 7. Heat a non-stick frying pan over a medium heat. Add the oil and fry the bacon for about 5 minutes until crispy, then tip on to some kitchen paper to drain.

Put the flour, baking powder, mustard and pinch of salt into a bowl. Rub in the butter until it looks like fine breadcrumbs. Stir the Cheddar with the herbs, bacon, then make well in the centre and add the buttermilk. Stir with a round-bladed knife to make a soft dough, then bring together quickly with your hand to form a ball.

On a lightly floured surface, roll out the dough to a 2cm thickness and cut into rounds with a 6cm plain or fluted cutter. Place on a non-stick baking sheet. Brush with the egg glaze and bake for about 10 minutes until well risen and golden brown.

Transfer the scones to cool on a wire rack. Serve warm on plates, split and spread with butter. 

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Method

Copy Text

Preheat the oven to 220C (425F) Gas mark 7. Heat a non-stick frying pan over a medium heat. Add the oil and fry the bacon for about 5 minutes until crispy, then tip on to some kitchen paper to drain.

Put the flour, baking powder, mustard and pinch of salt into a bowl. Rub in the butter until it looks like fine breadcrumbs. Stir the Cheddar with the herbs, bacon, then make well in the centre and add the buttermilk. Stir with a round-bladed knife to make a soft dough, then bring together quickly with your hand to form a ball.

On a lightly floured surface, roll out the dough to a 2cm thickness and cut into rounds with a 6cm plain or fluted cutter. Place on a non-stick baking sheet. Brush with the egg glaze and bake for about 10 minutes until well risen and golden brown.

Transfer the scones to cool on a wire rack. Serve warm on plates, split and spread with butter.