- 2 slices cooked bacon, crumbled
- 1 lb self-raising flour (plus extra for dusting) pinch salt
- pinch baking powder
- 1 tsp mustard powder
- 1 stick unsalted butter, cubed
- 1 egg, lightly beaten
- 4 Tbsp cream
- 1 cup milk
Preheat the oven to 350°F. Sift flour, salt and baking powder into a large mixing bowl. Stir in mustard powder. Using a pastry cutter, mix diced butter into the flour mixture until the mixture resembles fine breadcrumbs.
Make a well in the centre of the mixture and add the beaten egg and cream, gradually drawing the dry mixture into the wet mixture using a wooden spoon. Stir in bacon pieces, then gradually stir in enough milk to make the mixture come together as a soft dough (should not be sticky).
Dust a clean work surface with a bit of flour. Turn the dough out onto the work surface and roll it out to a thickness of about 1″. Cut out twelve 2-inch rounds from the dough using a cookie cutter, and place onto a non-stick baking sheet as you go. Bake scones for 15-20 minutes, or until risen and golden-brown. Set aside to cool on a wire rack for at least 10 minutes before serving.