Instructions:
- Cook bacon until crisp. Drain well on kitchen paper, cool slightly, then chop finely. Grate cheese and snip chives. Preheat oven to 220°C (425°F / Gas Mark 7).
- Sift flour, baking powder, salt, and pepper into a large bowl.
- Add the cold, cubed butter to the flour mixture. Use fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs—no lumps of butter bigger than a pea. Work quickly to keep the butter cold.
- Gently mix in the chopped bacon, grated cheese, and chives until evenly distributed.
- Make a well in the centre. Pour in the very cold milk/buttermilk all at once. Use a blunt knife to quickly bring the mixture together until just combined into a shaggy dough. Do not overmix!
- Lightly flour a clean work surface. Tip the dough out and gently pat or press it into a rough circle, about 1.5 cm (¾ inch) thick.
- Dip your cutter into flour. Press straight down through the dough—do not twist the cutter—and lift cleanly. Place the rounds onto the prepared baking sheet, close together. Re-pat the scraps once and cut remaining scones.
- Lightly brush the tops of the scones with the beaten egg. Bake immediately for 15–18 minutes, or until golden brown and well-risen.
- Transfer immediately to a wire rack to cool slightly. Serve warm!