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Red Leicester and Bacon Scones

Makes: 6-8
Prepare: 20 minutes
Cook: 30 minutes


  • 100g smoked bacon lardons
  • 225g self-raising flour, plus extra to dust
  • 1/2 tsp English mustard powder
  • 30g unsalted butter chilled and cubed
  • 75g Red Leicester grated
  • 2 tbsp chopped chives
  • 150ml whole milk
  • 1 egg, beaten to glaze


  1. Preheat oven to 200℃ gas mark 6.
  2. Fry the lardon in a dry pan for 8-10 minutes, until crisp.
  3. Lift out with a slotted spoon and drain.
  4. Put the flour, mustard powder and a large pinch of salt in a bowl with a grind of black pepper.
  5. Add the butter and , using you fingertips, work in until combined.
  6. Roughly chop the lardons, then toss through the mixture with the red leicester and chives.
  7. Make a well in the centre. Pour in the milk and bring together with a knife.
  8. Knead briefly and lightly to combined, then pat out on a floured surface to 2cm thick.
  9. Cut out 5-6cm rounds using a buscuit cutter.
  10. Re-roll any extra dough to make 6-8 scones.
  11. Put on a parchment-lined baking tray.
  12. Bush with egg, bake for 18-20 minutes, until risen and golden.
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