Ingredients:

  • 150g diced smoked back bacon
  • 100g grated mature sharp Cheddar cheese
  • 3 tablespoons finely snipped fresh chives
  • ½ teaspoon black pepper
  • 300g sifted self-raising flour
  • ½ teaspoon fine sea salt
  • 60g very cold unsalted butter, cubed
  • 1 large egg, lightly beaten (for glaze)
  • 175ml cold whole milk (plus extra for brushing)

Instructions:

  1. Cook diced bacon in a dry pan until perfectly crisp. Drain thoroughly on kitchen paper and allow to cool completely. Preheat oven to 220°C (425°F / Gas Mark 7).
  2. In a large bowl, whisk together the sifted flour and salt.
  3. Add the cold, cubed butter to the flour. Use your fingertips to quickly rub the butter into the flour until the mixture resembles fine breadcrumbs.
  4. Stir in the cooled, crisp bacon, grated cheddar, chives, and black pepper until evenly distributed through the flour mixture.
  5. Create a well in the centre of the dry mix and pour in most of the cold milk. Use a knife or spatula to gently bring the mixture together—do not knead. Add more milk drop by drop only if needed to form a soft, slightly sticky dough.
  6. Turn the dough onto a lightly floured surface. Gently pat (do not roll!) the dough out to about 1 inch (2.5 cm) thick. Dip a 2-inch round cutter in flour and press straight down (do not twist!) to cut out 8 rounds.
  7. Place the rounds onto the lined baking sheet, ensuring they are close together for a high rise. Brush the tops lightly with the beaten egg wash.
  8. Bake for 15–18 minutes, or until deeply golden brown and fully risen.
  9. Transfer the scones to a wire rack. Serve warm, split open with salted butter.