Cheese, bacon, mustard and beer combine in this light, fluffy savoury scone recipe. Serve as part of a high tea lunch or with your favourite sandwich fillings.
- 500g plain flour
- 1 onion
- 150g bacon
- 125g extra-mature cheddar cheese, grated
- 2 tsp. baking powder
- 1 tsp. mustard powder
- Salt and pepper
- 375ml bottle beer
Chop the bacon and onion. Dry fry bacon until golden and crisp, then remove from the pan with a slotted spoon. Fry the onion in the pan until soft and translucent. Leave to cool.
Grease a large baking tray and preheat oven to 220C. In a large bowl, mix together the flour, onion, bacon, cheese, baking powder, mustard powder, salt and pepper. Gradually add the beer, working quickly, until you have a loose scone dough. Try not to handle it too quickly - the mix just needs to come together.
Transfer the scone mix to the baking tray and flatten to about an inch thick. Use a knife to score into portions. Bake for 10-20 minutes or until golden on top and cooked through. Serve warm for the best flavour.