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Lucy Loves…Cheese and Bacon Scones

Categories: East Sheen,East Sheen News,News

It’s nearly time to go off on our holidays. Take a batch of these simple scones with you for picnic perfection.

We are off on our travels in the next couple of weeks and even though we are staying in the UK, I am most excited to be a) not at work b) cooking in a different kitchen c) having quite a few pub suppers and d) not at work.Cheese-bacon-scones-recipe-lucyloves-foodblog I love the more relaxed nature of the school holidays and trips away, meals don’t have to be on the tables with such rigidity and I don’t feel so obsessed with providing a green vegetable at every sitting. I can’t wait to primarily eat crab sandwiches for 10 days and am also looking forward to some picnic lunches. There’s nothing finer than a cool bag full of beer and rosé and random items packed up in greaseproof paper. These incredibly easy, but oh so tasty Cheese and Bacon Scones will be by my side for most of the summer holidays.
Grazing is one of my best things. I love to nibble so picnic food is king for me. Little bits of cheese, a Scotch Egg, plenty of pork and pastry based goods, a bag of cherries and these Cheese and Bacon Scones with a pot of soft butter and that’s me in nosebag heaven. I made these recently for my annual Book Group Picnic and ended up eating most of them myself. The scones are crisp on the outside and soft on the inside. They crumble beautifully and are full of strong cheese and crisp bacon flavour. Slather them in soft butter, serve with more cheese and chutney or just with a cut up apple or some grapes. They are a meal in themselves and incredibly simple to make, such is the joy of any scone based recipe. It is with huge thanks to The Mostly Homemade Mom  for the splendid inspiration for these.
I am frantically keeping an eye on the weather and am fully expecting it to start pissing down as soon as we pack up the car. It won’t spoil the fun too much though, I will happily lay a blanket down on the living room floor and pretend I am picnicking in order to enjoy a batch of these scones.

This recipe will feature on Lucy Loves later this week.

Cheese and Bacon Scones Recipe

Makes 1 large round making 8 wedges

You will need a stand mixer, or make by hand, and a lined baking trayCheese-bacon-scones-recipe-lucyloves-east-sheen-village

  • 8 rashers bacon, streaky or back, whatever you have to hand, cooked and crumbled or snipped into small pieces
  • 100g strong cheese, grated, I used cheddar
  • 220g plain flour
  • 90g cold butter, cut into pieces
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 80ml milk

Pre heat your oven to 170 degrees fan assisted and line a good sized baking tray with paper.Cheese-bacon-scones-recipe-lucyloves-east-sheen-village

Cook your bacon, I used this method, then either crumble or snip into small pieces. Grate your cheese of choice.

In your stand mixer, or by hand, rub the cubes of cold butter into the flour mixed with baking powder, salt and mustard powder. The mixture will resemble breadcrumbs when ready.

Pour in the milk and 2 eggs and mix until you have a soft dough. Gently fold through the chopped, cooled bacon and grated cheese. Turn out onto a work surface and form a round roughly 20cm in diameter. Cheese-bacon-scones-recipe-lucyloves-foodblogPlace onto your lined baking sheet then cut into 8 sections, not cutting fully through the dough and don’t separate them, leave in a round.

Bake in your pre heated oven for around 20 to 25 minutes or until golden and smelling divine. Leave to cool slightly before breaking into pieces and devouring with at least a packet of butter. These will keep in an air tight container for a couple of days.





Author: Lucy Kellett