Leek, ba­con & ched­dar scones

Easy Cook - - WEEKEND BACON -

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.

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