Spring onion and bacon scones

Spring onion and bacon scones
  • Serves icon Serves 12
  • Time icon Takes 15 min to make and 20 min to cook

Looking for a savoury scone? This could be the answer. These scrummy spring onion and bacon scones can be served on their own, or as part of a buffet or picnic.

Nutrition: per serving

Calories
344kcals
Fat
19.3g (11g saturated)
Protein
9.9g
Carbohydrates
34.9g (5.4g sugar)
Salt
1.6g
Calories
344kcals
Fat
19.3g (11g saturated)
Protein
9.9g
Carbohydrates
34.9g (5.4g sugar)
Salt
1.6g

Ingredients

  • 450g self-raising flour, plus extra for dusting
  • 6 streaky smoked bacon rashers, finely chopped
  • ½ tsp salt
  • 150g butter, chilled and cut into cubes
  • 2 tsp dried chilli flakes
  • 6 spring onions, finely chopped
  • 150g mature Cheddar, grated, plus extra, sliced, to serve
  • 120-150ml milk, plus extra for brushing
  • Punnet of cress, to serve
  • 12 tbsp your favourite chutney, to serve

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Dust a baking sheet with flour and set aside. Heat a frying pan over a medium heat and cook the bacon pieces until they are browned and crispy. Tip out onto kitchen paper to drain and cool.
  2. Place the flour and salt in a large bowl and add the butter. Rub the butter between your fingertips into the flour until you have coarse crumbs. Stir in the chilli flakes (reserve a pinch), spring onions, bacon and 100g of the cheese. Gradually add the milk and mix until you have a soft dough.
  3. Turn out onto a floured board and lightly knead until it comes together. Press or roll out to a 2.5cm thickness and cut into rounds using a 6cm pastry cutter. Re-roll the trimmings to get 12 scones. Place on the prepared tray and top each scone with a light brushing of milk and the reserved chilli flakes and cheese. Bake in the top of the oven for 12 minutes until golden. Transfer to a wire rack to cool. Halve, spread with butter, then sandwich with cress, cheese slices and chutney.

delicious. tips

  1. Make and cook the scones, then allow to cool completely. Freeze in a sealed rigid container between layers of baking paper for up to 3 months. To warm through, wrap in foil and place in a medium oven for 10 minutes until warm in the centre.

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