Bacon And Stilton Scones

Preheat the oven 200c190c fan Grease with butter a large baking sheet then dust with a little flour. Using a slotted spoon transfer the bacon to a paper towel-lined plate.

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In a small bowl whisk eggs and milk.

Bacon and stilton scones. Place the self raising flour salt and nutmeg into a large bowl. Cut in butter until mixture resembles coarse crumbs. Lightly butter a baking sheet or line it with parchment paper.

Preheat your oven to 230 degrees celsius and line a baking tray with baking paper. Fold in the onion cheese and two-thirds of the bacon. Add the butter which has been.

They were quite dense more like scones than bread even the Stilton ones which as you can see rose a lot more than the bacon ones and so shouldve been airier. Place flour salt pepper margarine mustard and garlic into a food mixer until it resembles bread crumbs. Stir into dry ingredients just until moistened.

Break into small-but-not-tiny pieces when it cools. While there were obviously lumps of prosciutto in the bacon ones the Stilton melted into the dough giving it a very subtle flavour of Stilton rather than nice chunks of strong Stilton flavour intermingled with the bread. Pre-heat the oven to 165C.

Fry the bacon pieces in a nonstick skillet until crisp. Preheat the oven to 425 F. Crumble 200g of the stilton into flour mixture with the spring onions and mix for a couple of minutes until well combined.

50g2 oz stilton cheese grated Enough grated mature cheddar cheese for sprinkling on the top of each scone approx half an ounce or a quarter of a cup Makes 6 to 8 scones depending on the size of your cutter.

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