Cheese & Pancetta Scones with Thyme and Chives

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By Lorraine Pascale

Published 2017

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If I made a list of my top ten foods, I think scones would be on there: so simple but soft, moreish and the taste of home. I like to use a square cutter, but you can use a round one, and by all means change the thyme for dill, coriander or tarragon if you prefer. The volume of liquid for your dough can depend on temperature and how thirsty your flour is, so you may not need to add all of the milk to the mixture – just add most of it and see how you go.