Bacon and Cheese Scones

Method

Pre-heat your oven to 200c/180c fan/Gas Mark 6. Dust a baking sheet with flour and set aside. Heat the olive oil in a frying pan and fry the bacon for 8 minutes, until browned and cooked through. Set aside and allow to cool before chopping into small cubes. Sieve the flour into a large bowl and mix in the baking powder and salt. Cut the butter into very small cubes and use your fingers to rub it into the flour, until the mix resembles breadcrumbs. You can use a food processor to do this but doing it by hand usually results in a fluffier scone. Finely grate the cheese into the mix and add the chopped bacon bits, mixing well. Gradually add the milk to the mix and gently work it together to create a soft dough. Transfer the dough to a floured surface and lightly knead until the dough really comes together. Flatten it out with your hands or a rolling pin until it's about 2cm thick. Use a pastry cutter to cut out 12 scones. Layer them on the floured baking sheet. Use a little extra milk to brush the top of the pastry – this will help them go a lovely golden colour. Top with a little extra grated cheese and cook for 12 to 15 minutes until golden brown and cooked through. Allow to cool on a wire rack before serving, slathered in butter.