Okay, so I’ve posted a few scone recipes before but I think I’ve topped myself with this one. It all came about like most of my recipes, because I had particular ingredients to use up. This time it was bacon and spring onions. These scones are rough and ready but delicious and full f bacon and cheese goodness. Crunchy and knobbly on the outside and soft and fluffy on the inside with savoury onion and bacon bits running throughout, these scones are sensational eaten warm from the oven with butter and ground pepper… and lots of coffee. Treat yourself!
- 8 rashers streaky bacon, diced
- 5 spring onions
- 150g mature cheddar, grated
- 340g self-raising flour
- 1 tsp baking powder
- 1 tsp salt
- 85g butter, diced and chilled
- 135ml whole milk
- 1 large egg (plus extra for glazing)
- 2 tbsp dukkah
- To make the scones preheat the oven to 180C and line a baking tray with parchment paper.
- Place the bacon into a non-stick frying pan and cook until beginning to crisp. Tip out onto a plate and allow to cool before mixing together with the spring onions and the cheese.
- Place the flour, baking powder and sugar into a large bowl and mix together to combine. Add the diced butter and using a pastry blender or two knives cut in the fat until it resembles coarse breadcrumbs – some pieces should be about pea sized. Add the bacon, spring onions and cheese and mix together. In a jug whisk together the milk and the egg.
- Make a well in the flour mixture and pour in the liquid. Using a knife bring the mixture together. Once a shaggy dough has been formed tip out on a lightly floured work surface and bring together into a uniform dough – don’t work too much or your scones will be tough.
- Pat the dough into a flat round a couple centimetres thick then use a knife to cut into 8 equal sized pieces. Place onto the prepared baking tray and brush the tops of the scones with a little egg or milk and sprinkle with the dukkah. Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to cool for a few minutes before serving. Best served warm on the day baked.