Bacon and cheddar scones with wild garlic butter
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 8 scones
- Dietary
- Nut-free
The only thing that could make fresh cheese scones better is folding through crispy bacon pieces and serving them with bright wild garlic butter – luckily that’s exactly what’s happened here.
Ingredients
For the bacon and cheddar scones
- 150g/5½oz smoked streaky bacon, chopped
- 250g/9oz plain flour, plus extra for dusting
- 12g/½oz baking powder
- 5g salt
- 1 tsp caster sugar
- 100g/3½oz cold unsalted butter, cubed
- 120g/4½oz mature cheddar, grated
- 10 leaves wild garlic, chopped
- 2 free-range egg
- 150ml/5fl oz whole milk
- 250g/9oz clotted cream, to serve
- 4 tbsp maple syrup, to serve
For the wild garlic butter
- 200g/7oz wild garlic
- 250g/9oz salted butter softened
Method
To make the bacon and cheddar scones, preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with greaseproof paper.
Cook the bacon in a frying pan on a medium heat until crispy.
Mix the flour, baking powder, salt and sugar in a large bowl and rub in the butter, using your fingertips. Stir in the bacon, cheddar and wild garlic.
Add one of the eggs and milk and mix until it forms a firm dough.
On a lightly floured surface press the dough into a thick (about 3cm/1in) round with your hands. Cut into 6cm circles.
Place the scones onto the lined baking sheets, leaving space between them.
Beat the milk and the remaining egg. Brush the scones with beaten egg mix and sprinkle with the remaining grated cheese.
Bake for 15–18 minutes, or until golden and well-risen. Keep warm.
To make the wild garlic butter, cook the wild garlic in boiling water for 1 minute. Transfer immediately to ice cold water to stop the cooking, then drain and squeeze out the water.
Blitz the butter and wild garlic in a food processor until smooth.
Serve the scones halved and warm. Spread half with the wild garlic butter and half with the clotted cream and a drizzle of maple syrup.
