Bacon scones with goat's curd and chives
by
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!
Ingredients
Bacon
- 150g of streaky bacon , finely chopped
- 75g of salted butter
Scones
- 450g of self-raising flour
- 110g of salted butter
- 50g of cheddar , grated
- 230g of whole milk, plus extra for brushing
- 1 tsp mustard powder
- 1 tsp smoked paprika
- 1 pinch of salt
Chive oil
- 75g of chives
- 100ml of vegetable oil
To finish
- 500g of goat's curd
- 1 bunch of chives , finely chopped
- cayenne pepper
Equipment
- 5cm ring cutter
- Blender
Method
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
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Bacon scones with goat's curd and chives
