Bacon scones with goat's curd and chives

Makes 12–16 scones
30 minutes



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


  • 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


Preheat an oven to 200ºC/gas mark 6
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
Gently cook the bacon in the butter until soft and cooked through, then set aside for later
To make the scones, rub the butter into the flour, mustard and paprika until the mixture resembles fine breadcrumbs
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
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
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