Make 10 scones 


500g Self raising flour 

125g Salted butter 

150ml Beer 

1 tsp Mustard 

4 Rashers smoked bacon 

150g Smoked cheddar cheese 

1 tbsp smoked rapeseed oil 


Here’s how 

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.