These cheesy scones are perfect for keeping the guests (and the cook) happy while other dishes are being prepared. Or serve them for brunch or afternoon tea.
Ingredients
- 360g self-raising flour
- 1 tbsp caster sugar
- ½ tsp salt
- 100ml vegetable oil
- 2 large free-range eggs
- 300ml buttermilk
- 100g pancetta, finely diced
- 80g mature Cheddar, diced, plus extra, grated, to sprinkle
- 5 spring onions, sliced
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Line two muffin trays with 14 paper cases (or a mini muffin tray with 24 small cases). Sift the flour, sugar and salt into a large bowl. Whisk together the oil, eggs and buttermilk, then fold into the flour. Fold in the pancetta, Cheddar and spring onion. Don’t over-mix.
- 2. Divide the mixture evenly among the muffin cases. Sprinkle over the extra grated Cheddar, then bake for 18-20 minutes until risen, golden and springy to the touch. Allow to cool slightly before serving.
Nutritional info
Per serving: 208kcals, 10.9g fat (3.2g saturated), 7.2g protein, 20.4g carbs, 2.7g sugar, 0.8g salt