Cheese scones are my favourite kind and remind me of my childhood when I’d ask my mum to bake them pretty frequently. I made some to take to my bake club meet up last week, but completely forgot to take photos of them. My fellow bake clubbers enjoyed them so I thought I’d recreate them for the blog as they’re ridiculously easy. And then it struck me. What makes everything better? Bacon! These are delicious, even if I do say so myself. They’re so simple to make, and you can have them ready and on the plate in little over half an hour from start to finish. I think cheese scones are best just a few minutes after they’re out of the oven, slathered in butter, but all scones should be eaten the day they’re made or they’re just a bit disappointing. If you’re a vegetarian or just don’t like bacon (what’s wrong with you?!) then just leave the bacon out and you’ve still got yourself the easiest, tastiest cheese scones ever.
Easy Cheese and Bacon Scones
- 4 rashers of bacon (I used smoked, streaky bacon)
- 230g self raising flour
- 115g strong cheddar cheese, grated
- scant pinch salt
- 150g full fat milk (a little over a quarter of a pint), plus a drop extra for glazing
- 1 tsp English mustard
Heat your oven to 220C and lightly grease a baking tray. Fry or grill your bacon rashers until becoming crisp, then transfer to some kitchen paper to cool and drain the excess fat. When cool enough to handle, chop up into small pieces.
In a bowl, mix together the flour, cheese and salt. My top tip here is to finely grate the cheese as you’ll get more intense flavour. Measure your milk and mix in the teaspoon of mustard so it disperses into the dry ingredients a bit better. Pour the liquid into the dry ingredients and use a blunt ended (butter or dinner) knife to make cutting motions across the ingredients, turning the bowl as you go – the less the mixture is worked to bring it together, the lighter your scones will be. As the mixture starts to begin to clump together, add in your bacon bits and continue to mix, bringing together with your hands at the end if you need to.
Lightly flour a clean surface and roll or pat out your dough to about 1.5cm thick. If you use any kind of cutter to shape, don’t twist, just push down firmly – twisting can stop your scones from rising as much as they should. Or you can simply cut the dough into squares – scones don’t have to be circular. Either way, keep reforming any excess dough to make more scones until it’s all used up. Place your scones on the prepared baking tray and brush the tops with a little milk. Bake for 15-20 minutes until golden and firm. Remove from the oven and transfer to a wire rack to cool (or just split in half, butter and eat!). These are great on their own, with cheese and chutney or to accompany a hearty and smooth winter soup.