Bacon scones with goat's curd and chives

Makes 12–16 scones
30 minutes

Ingredients

Bacon

  • 150g of streaky bacon, finely chopped
  • 75g of salted butter

Scones

  • 450g of self-raising flour
  • 110g of salted butter
  • 50g of cheddar, grated
  • 230g of whole milk, plus extra for brushing
  • 1 tsp mustard powder
  • 1 tsp smoked paprika
  • 1 pinch of salt

Chive oil

  • 75g of chives
  • 100ml of vegetable oil

To finish

  • 500g of goat's curd
  • 1 bunch of chives, finely chopped
  • cayenne pepper

Method

1
Preheat an oven to 200ºC/gas mark 6
2
Blitz the chives and the oil together in a blender until smooth, then leave to drain through a muslin cloth set over a bowl whilst you prepare the rest of the recipe
3
Gently cook the bacon in the butter until soft and cooked through, then set aside for later
4
To make the scones, rub the butter into the flour, mustard and paprika until the mixture resembles fine breadcrumbs
5
Add the grated cheddar, salt and cooked bacon butter mix and lightly combine with your fingertips, then add the milk and fold together until well combined
6
On a lightly floured work surface, turn the mixture out and knead lightly. Roll into a rectangle 3cm thick, then cut into as many rounds as possible with a 5cm ring cutter. Place onto a baking tray lined with baking paper. Brush the tops of the scones with milk, then bake for 12-14 minutes until the scones have risen well and are golden brown in colour. Allow the scones to cool on a wire rack
7
To serve, cut each scone in half, spoon a generous serving of goat’s curd on top and make a shallow well in the centre. Drizzle some chive oil into the well, then finish with finely cut chives and a small pinch of cayenne pepper