Bacon scones with goat's curd and chives

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This twist on a classic scone by Joe Fox really bumps up the flavours – he bakes buttery streaky bacon into the scone itself, then tops it off with a generous swipe of goat's curd, heaps of chives and a dash of cayenne pepper. Best of all, you can have these scones ready in less than half an hour if you work fast!

First published in 2020

These bacon scones are one of the snacks at Joe Fox's London restaurant Townsend, where he serves his own delicious take on modern British food. Instead of making a classic scone with just flour, butter and milk, Joe takes some of the butter and cooks streaky bacon in it, before adding it back into the scone mixture with grated cheddar, mustard powder and smoked paprika.

If you don't have any goat's curd, cream cheese will do the job too. Best eaten warm from the oven.






Chive oil

  • 75g of chives
  • 100ml of vegetable oil

To finish


  • 5cm ring cutter
  • Blender


Preheat an oven to 200ºC/gas mark 6
Blitz the chives and the oil together in a blender until smooth, then leave to drain through a muslin cloth set over a bowl whilst you prepare the rest of the recipe
Gently cook the bacon in the butter until soft and cooked through, then set aside for later
To make the scones, rub the butter into the flour, mustard and paprika until the mixture resembles fine breadcrumbs
Add the grated cheddar, salt and cooked bacon butter mix and lightly combine with your fingertips, then add the milk and fold together until well combined
On a lightly floured work surface, turn the mixture out and knead lightly. Roll into a rectangle 3cm thick, then cut into as many rounds as possible with a 5cm ring cutter. Place onto a baking tray lined with baking paper. Brush the tops of the scones with milk, then bake for 12-14 minutes until the scones have risen well and are golden brown in colour. Allow the scones to cool on a wire rack
To serve, cut each scone in half, spoon a generous serving of goat’s curd on top and make a shallow well in the centre. Drizzle some chive oil into the well, then finish with finely cut chives and a small pinch of cayenne pepper
First published in 2020

Joe Fox is a London-based chef, specialising in modern British cuisine inspired by seasonality and the Slow Food movement.

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