Ingredients:

  • 100g bacon (smoked or unsmoked), cooked until crisp and roughly chopped
  • 125g mature Cheddar cheese, coarsely grated (plus extra for topping)
  • 2 tablespoons fresh chives or spring onion tops, finely snipped (optional)
  • 350g self-raising flour
  • 1 teaspoon baking powder (if using all-purpose flour)
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 75g cold unsalted butter, cubed
  • 175ml cold whole milk
  • 1 large egg, beaten (for brushing)

Instructions:

  1. Preheat oven to 220°C (200°C Fan / Gas Mark 7). Line a baking tray with parchment paper.
  2. Sift the flour, baking powder (if using), salt, and pepper into a large mixing bowl.
  3. Incorporate the cold, cubed butter into the flour mixture using your fingertips (or a pastry blender) until it resembles coarse breadcrumbs. Work quickly to keep the butter cold.
  4. Stir in the grated Cheddar (reserving a handful for the top), the chopped crispy bacon, and chives (if using). Mix briefly to distribute evenly.
  5. Make a well in the centre and pour in all the cold milk at once. Use a knife or spatula to swiftly bring the mixture together into a soft, slightly sticky dough. DO NOT KNEAD.
  6. Turn the dough out onto a lightly floured surface. Gently pat or press into a thick rectangle, approximately 2.5cm (1 inch) thick.
  7. Using a 2-inch cutter, press straight down vertically (do not twist) to cut out 8 scones. Re-gather any scraps once, press gently, and cut the remainder.
  8. Place the scones onto the prepared tray, close together for a higher rise. Brush the tops gently with the beaten egg and sprinkle with the reserved cheese.
  9. Bake for 15–18 minutes, or until the scones are beautifully risen, golden brown, and cooked through. A skewer inserted into the centre should come out clean.
  10. Transfer the scones to a wire rack. Serve warm for the best flavour and texture.