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Cheese and Beer Scones

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.


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