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I’m a sucker for a warm scone, especially a savoury one. These are packed with smoky bacon, Cheddar cheese and loads of vibrant parsley and chives. Make sure you eat them while they’re warm and with lashings of butter, because that’s when they’re at their best.
80 grams smoky bacon, diced
500 grams self-raising flour
1 teaspoon baking powder
125 grams very cold unsalted butter
125 grams smoky Cheddar cheese (or regular Cheddar is fine)
2 large free-range eggs
20 grams chives, finely chopped
1 large handful Italian flat-leaf parsley, finely chopped
Preheat your oven to 220℃ bake. Line a baking sheet with non-stick baking paper.
Cook the bacon in a sauté pan on medium heat for 3-4 minutes until crispy, drain on paper towels and set aside to cool.
Mix the flour, baking powder, and salt in a large bowl. Grate in the cold butter then rub it into the flour mixture until it resembles fine breadcrumbs. Add in 110 grams of the Cheddar cheese, then the cooked bacon, chives and parsley and mix well.
In a jug, whisk the milk and eggs. Remove 2 tablespoons and set aside. Pour the remainder into the scone mixture and use a fork to mix well, until a rough dough forms. Use your hands to bring it together, making sure nothing is left stuck to the side of the bowl.
Dust your work surface with a little flour, tip out the dough and press into a round shape, then roll out to roughly 25cm round x 3 cm high.
Use a floured 7.5cm round pastry cutter to cut out as many scones as possible (or cut with a knife) and place on the lined baking sheet. Gather up any leftover dough and repeat the process until all the dough is used up.
Brush the top of each scone with the reserved milk mixture and sprinkle with the remaining grated cheese.
Bake for 15 minutes until risen and golden brown on top.
Remove and cool on a wire rack before serving warm with butter or a lovely chutney.