CLASSIC SCONES RECIPES

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside
• In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs
• In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.
• Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.

Steps:

• Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
• Sift the flour, baking powder and salt through a sieve into a large mixing bowl.
• Add the cold cubed butter to the mixing bowl. Using a pastry cutter, incorporate the butter into the flour until it is in small crumbs.
• Whisk the sugar, milk, and egg in a separate bowl. Pour into the dry ingredients and mix gently, just until a soft dough forms. Do not over mix.
• Press or roll out the dough into a circle on a lightly floured cutting board. The dough should be about 2 cm thick.
• Using a round cookie cutter, cut out 8 scones, being careful not to twist the cutter.
• Place the scones on the baking sheet. Brush the tops of the scones with milk.
• Bake for 12-15 mins until golden brown.