Ingredients Jump to Instructions ↓

  1. 2-3 rashers bacon, chopped finely

  2. 200g self-raising flour

  3. 1/2 teaspoon mustard powder

  4. 1/2 teaspoon cayenne pepper

  5. 40g butter (salted preferably)

  6. 60-100g strong grated cheese (depending on how cheesy you want them)

  7. 100ml milk milk for brushing tops

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.

  2. Chop bacon into tiny pieces, scissors work just fine. Cook off on high heat in dry non-stick frying pan.

  3. Combine flour, mustard powder and cayenne pepper and rub butter cubes into flour.

  4. Grate cheese and add to combined flour mixture along with the bacon. Bind with the milk, a little at a time, until the mixture is slightly sticky. (Don't worry if you haven't used all the milk - the consistency is more important.) 5. Knead mixture lightly on a lightly floured surface. Don't add too much flour or overknead as your scones will become hard. Less is more!

  5. Roll or pat out dough with your hand (this works pretty well) to 2-3cm deep and cut with a 5cm cutter. Re-form dough each time to use all the dough.

  6. Place scones onto the lightly greased baking tray. Brush scone tops with milk (or beaten egg if you like). Do not brush the sides as this will prevent them from rising evenly.

  7. Bake for 10-15 minutes (until golden brown). Note that 10-12 minutes works best in a fan assisted oven, probably longer in a non-fan oven or gas.

  8. Remove from oven and onto a cooling rack and leave for as long as you can resist before cutting open and spreading with butter! They are ludicrously delicious hot or cold.


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