Leek, bacon & cheddar scones
Enjoy these cheese & bacon scones warm with plenty of butter and a little Marmite for spreading
Makes 8 Prep 20 mins Cook 30 mins 30p per scone 227 kcals, 11g fat, 6g sat. fat, 3g sugar 225g self-raising flour, plus extra
for dusting 2 Earl Grey tea bags 1 tbsp oil 2 rashers rindless smoked bacon,
chopped 1 small leek, finely chopped 50g butter ½ tsp cayenne pepper 50ml milk, plus extra for brushing 1 tbsp maple syrup 1 tsp English mustard 75g strong cheddar, grated
Heat oven to 200C/180C fan/gas 6 and lightly dust a baking tray with flour. Put the tea bags in a small heatproof jug, cover with 50ml boiling water, then set aside to steep.
Meanwhile, heat the oil in a frying pan over a medium heat and add the bacon. Cook for 5 mins until golden. Stir in the leek and cook for a further 5 mins until the leek is slightly softened and the bacon is cooked through. Remove from the heat and set aside to cool.
In a large bowl, combine the butter, cayenne pepper, flour and ½ tsp black pepper, then rub together with your fingertips until it resembles breadcrumbs. Remove the tea bags from the jug and add the milk, syrup and mustard to the liquid in the jug. Stir well, then slowly pour into the dry ingredients, combining with a cutlery knife. Fold in the leek mixture, plus the cheese.
Tip out the scone mixture onto a lightly floured surface and bring together with your hands. Divide into 8 scones (we made triangles), then put on the baking tray, brushing the tops with milk. Bake in the centre of the oven for 18-20 mins until risen and golden. Will keep chilled for 3 days.