500g Self raising flour
125g Salted butter
1 tsp Mustard
4 Rashers smoked bacon
150g Smoked cheddar cheese
1 tbsp smoked rapeseed oil
Dice the bacon and fry in a pan with a little oil until crispy.
Meanwhile rub the butter and flour together in a mixing bowl.
Add the grated cheese, chopped chives and a little salt and pepper.
Spoon in the mustard, cooked bacon and pour in the beer.
Using a metal spoon stir the mixture together until it forms a soft ball of dough.
Transfer to a clean work top and dust with a little flour.
Press the mixture down and in from the sides to compact the dough to a nice even level about 2-3cm thick.
Using a pastry cutter, cut out the scones and transfer to a non stick baking tray.
Brush the tops with a little beaten egg and bake in a hot oven 190c for 15-18 minutes or until golden and risen.
Remove from the oven and leave to cool a little before serving with some butter and a nice chunky.