Perfect twist on the traditional afternoon tea – serve these scones warm buttered with a side order of bacon jam.
Preheat the oven to 220°C/fan oven 200°C, Gas Mark 7.
Sift the flour and baking powder into a bowl. Add the butter and rub it in until it resembles fine breadcrumbs. Reserve 2 tbsp chopped bacon. Stir the rest of the spoiltpig bacon and mustard powder and cheese into the flour mix.
Lightly beat the eggs with enough milk to make them up to 300ml. Pour this mixture into the rubbed-in mixture and use a round-bladed knife to form a soft dough.
Turn the dough out on to a floured surface and knead it very lightly to form a ball. Pat to about 2.5cm thick. Use a 6cm cutter to cut out rounds, and place on a lightly floured baking sheet. Brush the scones and then sprinkle over the reserved bacon.
Bake the scones in the centre of the oven for 12-15 minutes, until they have risen and are a golden colour.
Remove from the oven and transfer them to a wire rack.
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