Ingredients
8 rashers streaky bacon, diced
5 spring onions
150g mature cheddar, grated
340g self raising flour
1 tsp baking powder
1 tbsp caster sugar
85g Flora Great for Baking Block, diced and chilled
135ml whole milk
1 large egg (plus extra for glazing)
2 tbsp dukah
Edd Kimber's Bacon Cheese and Spring Onion Scones
Instructions
To make the scones preheat the oven to 180C (160C fan) and line a baking tray with parchment paper.
Place the bacon into a non-stick frying pan and cook until beginning to crisp. Tip out onto a plate and allow to cool, before mixing together with the spring onions and the cheese.
Place the flour, baking powder and sugar into a large bowl and mix together to combine. Add the diced flora block and using a pastry blender or two knives cut in the fat until it resembles coarse breadcrumbs - some pieces should be about pea sized. Add the bacon, spring onions and cheese and mix together. In a jug whisk together the milk and the egg. Make a well in the flour mixture and pour in the liquid. Using a knife bring the mixture together. Once a shaggy dough has been formed tip out on a lightly floured work surface and bring together into a uniform dough - don't work too much or your scones will be tough.
Pat the dough into a flat round a couple centimetres thick then use a knife to cut into 8 equal sized pieces. Place onto the prepared baking tray and brush the tops of the scones with a little egg or milk and sprinkle with the dukah. Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to cool for a few minutes before serving.
Best served warm on the day baked. Check out our interview with Edd here.