> Recipes > Scone

Bacon scones with goat's curd and chives

by
Bacon scones with goat's curd and chives

PT30M

Share recipe

hide story show story

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.

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
Preheat an oven to 200ºC/gas mark 6
2
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
3
Gently cook the bacon in the butter until soft and cooked through, then set aside for later
4
To make the scones, rub the butter into the flour, mustard and paprika until the mixture resembles fine breadcrumbs
5
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
6
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
7
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
Share recipe

Get in touch

Bacon scones with goat's curd and chives

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: