CHEESE SCONES WITH OLD SPOT BACON

CHEESE SCONES WITH OLD SPOT BACON

I’m from the West Country, and these cheese scones are my tribute to the region – it’s a savoury ‘cream tea’, from the great town of Gloucester. They make a great breakfast, too!

INGREDIENTS

SERVES: 8

8 rashers of the best-quality Gloucester Old Spot bacon

For the sage butter:

250g butter, softened

30 sage leaves, finely chopped

2 banana shallots, finely chopped

½ teaspoon salt

¼ teaspoon cayenne pepper

For the double Gloucester cheese scones:

225g self-raising white flour, plus extra for kneading and cutting out the scones

pinch of salt

50g butter

75g Double Gloucester cheese, freshly grated

150ml milk, plus a little extra for brushing

METHOD

First, make the sage butter:

1: Place the butter in a mixing bowl. Add sage leaves, shallots, salt and cayenne pepper and mix together. Shape into a log about 21/2cm thick and wrap tightly in greaseproof paper or clingfilm. Chill for at least an hour or up to a week or freeze it for up to 3 months.

To make the scones:

2: Preheat the oven to 220°C/ Gas Mark 7. Mix the flour and the salt together in a large bowl, then rub in the butter with your fingers until the mixture resembles coarse crumbs. Add 50g of the cheese, then add the milk and mix to form a soft dough.

3: Roll the dough out on a lightly floured surface until it is about 2cm thick. Use a floured 5cm round cutter to cut out 8 scones, re-rolling the trimmings as necessary, but try to handle the dough as little as possible.

4: Place the scones on a baking sheet. Brush the tops with a little milk and sprinkle them with the remaining grated cheese. Place the baking sheet in the oven and bake the scones for 12–15 minutes until they are risen and golden brown. Transfer them to a wire rack to cool.

5: Meanwhile, preheat the grill to high. Place the bacon on the grill rack and grill for 3–5 minutes until cooked through and as tender or crisp as you like. Cut the scones in half and toast them under the grill. Spread with the sage butter, add the bacon and serve.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

INGREDIENTS

SERVES: 8

8 rashers of the best-quality Gloucester Old Spot bacon

For the sage butter:

250g butter, softened

30 sage leaves, finely chopped

2 banana shallots, finely chopped

½ teaspoon salt

¼ teaspoon cayenne pepper

For the double Gloucester cheese scones:

225g self-raising white flour, plus extra for kneading and cutting out the scones

pinch of salt

50g butter

75g Double Gloucester cheese, freshly grated

150ml milk, plus a little extra for brushing

METHOD

First, make the sage butter:

1: Place the butter in a mixing bowl. Add sage leaves, shallots, salt and cayenne pepper and mix together. Shape into a log about 21/2cm thick and wrap tightly in greaseproof paper or clingfilm. Chill for at least an hour or up to a week or freeze it for up to 3 months.

To make the scones:

2: Preheat the oven to 220°C/ Gas Mark 7. Mix the flour and the salt together in a large bowl, then rub in the butter with your fingers until the mixture resembles coarse crumbs. Add 50g of the cheese, then add the milk and mix to form a soft dough.

3: Roll the dough out on a lightly floured surface until it is about 2cm thick. Use a floured 5cm round cutter to cut out 8 scones, re-rolling the trimmings as necessary, but try to handle the dough as little as possible.

4: Place the scones on a baking sheet. Brush the tops with a little milk and sprinkle them with the remaining grated cheese. Place the baking sheet in the oven and bake the scones for 12–15 minutes until they are risen and golden brown. Transfer them to a wire rack to cool.

5: Meanwhile, preheat the grill to high. Place the bacon on the grill rack and grill for 3–5 minutes until cooked through and as tender or crisp as you like. Cut the scones in half and toast them under the grill. Spread with the sage butter, add the bacon and serve.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

Buy Book