Leek, cheese & bacon scones

Recipe for: LEEK, CHEESE & BACON SCONES

Ingredients:

·        2 Earl Grey teabags

·        1 leek, washed, trimmed & very finely chopped

·        2 rashers smoked bacon, finely chopped

·        1 tblsp oil

·        50g/ 2oz butter

·        225g/ 8oz self-raising flour

·        ½ tsp mustard powder

·        ½ tsp cayenne pepper

·        50ml/ 2 fl oz semi-skimmed milk

·        1 tblsp maple syrup

·        75g/ 2 ½ oz extra mature cheddar, grated

Method:

1.      Preheat oven to 200C/ fan 180C/ gas 7

2.      Lightly dust a baking tray with flour

3.      In a small bowl pour 50ml boiling water over the Earl Grey teabags & leave to steep

4.      Meanwhile, cook the finely chopped bacon and leek in the oil over a low heat for 5- 10 mins or until soft

5.      Set cooked bacon and leeks aside in a dish to cool

6.      In a large mixing bowl, mix sifted flour with mustard, cayenne & a pinch of salt

7.      Add the butter & use your fingers to rub in to form bread-crumbs

8.      Add the cooled leeks and bacon, and the grated cheese

9.      In another bowl put in the liquid from the Earl Grey teabags, add the milk and maple syrup then mix the liquids together.

10.   Pour the liquid into the bowl of flour mixture.  Bring together with a spoon or your hands

11.   Tip out the mixture onto a floured surface.  Flatten to a piece about ¾ inch thick

12.   Using a knife or a cookie-cutter, create triangles or round shapes

13.   Place them onto the floured tray, and brush the tops with a little milk

14.   Bake for 18 – 20 minutes until risen and golden

15.   Remove from the oven onto a wire rack and allow to cool

What else you need to know:

1.      Serve for warm or cold with butter, or with soup