Day: May 31, 2013

Makes 15 to 20, depending on big you cut them

16 ounces (1 pound) plain flour
1 level tsp bicarbonate of soda
1 level tsp of cayenne pepper (or to taste)
1 tsp salt
1 ounce of cold butter, cube
4 ouces bacon, grilled and finely chopped with a sharp knif
4 ounces strong cheddar cheese, grated (1 cup)
1 medium free range egg
375ml of sour milk or buttermilk (1 2/3 cup)

Preheat the oven to 220*C/425*F/ gas mark 7.  Dust a large baking sheet lightly with flour.  Set aside.

Sift the flour, soda, cayenne pepper and salt into a large bowl.  Drop in the butter and then rub it in with your fingertips until the mixture resembles fine dry bread crumbs.  Stir in the bacon and cheese.

Whisk together the egg and milk.

Make a well in the centre of the dry ingredients and pour in the wet.  Mix to a soft dough with your hand by running it around the bowl.  Try not to knead it as this will develop the gluten which will toughen the scones.  Dump the dough out onto a lightly floured surface.  (The dough will be quite sticky) Pat out with floured hands until you get a square 3/4 inch thick. Using a pizza cutter, cut it into 15 to 20 squares.  (Alternately you can cut them out with a sharp knife or a 2 inch round cutter)  Place onto the floured baking sheet leaving about 2 inches between each.

Bake for 10 to 14 minutes until well risen and golden brown.  Allow to cool on a wire rack.