Name: Cheese & Pancetta Scones with Thyme and Chives
Yield: Makes 8
Ingredients: 200 g pancetta cubes; 185 ml buttermilk or 185 ml whole milk with juice from ½ lemon, plus a little extra for glazing; 200 g mature Cheddar cheese, grated; pinch of sea salt flakes; 85 g butter, cold and cut into cubes; 1 heaped tbsp fresh thyme leaves; 15 g bunch of fresh chives, finely sliced or snipped; 1 tsp baking powder; 360 g self-raising flour, plus extra for dusting; 1 tsp English mustard powder; large pinch of paprika (optional)

Preparation info

Makes
8

Difficulty
Medium

Appears in

Bake

By Lorraine Pascale

Published 2017

About

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.