Ingredients

• 2 rashers streaky bacon
• rind removed
• 450g/1lb self-raising flour
• plus extra for dusting
• generous pinch salt
• pinch baking powder
• 1 tsp English mustard powder
• 110g/4¼oz unsalted butter
• diced
• 1 free-range egg
• lightly beaten
• 50ml/2fl oz double cream
• 2 tbsp ready-made onion marmalade
• plus extra to serve
• 200ml/7fl oz full-fat milk

Directions

• Preheat the oven to 180C/350F/Gas 4. Preheat the grill to a medium-high setting. When the grill is hot
• grill the bacon for 2-3 minutes on each side
• or until crisp and golden-brown. Set aside on a plate lined with kitchen paper. When cool enough to handle
• crumble into small pieces. Set aside until needed.
• Sift the flour
• salt and baking powder into a large mixing bowl. Stir in the mustard powder.
• Add the diced butter to the bowl
• then rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.
• Make a well in the centre of the dry mixture and add the beaten egg and cream
• gradually drawing the dry mixture into the wet mixture using a wooden spoon.
• Stir in the onion marmalade and reserved bacon pieces
• then gradually stir in enough milk to make the mixture come together as a soft dough. (The mixture should not be sticky.)
• Dust a clean work surface with a little flour. Turn the dough out onto the work surface and roll it out to a thickness of 2.5cm/1in. Stamp out twelve 5cm/2in rounds from the dough using a cookie cutter
• placing them onto a non-stick baking sheet as you go.
• Bake the scones in the oven 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.