We love scones, who doesn’t, but they are definitely more versatile than we think, when I think of scones I think, fruit, cheese and maybe cherry, but having found a scone book on my sisters book shelf it opened my eyes to scone variation.

These usual savoury scones are an amazing combination, and could be a great idea for any meal, being egg and bacon, great for breakfast with butter, lunch with a hunk of cheese, pickles and salad or just an on the go snack.

3 rashers of smoked bacon, fried and chopped, reserve some for garnish

225g self-raising flour

90g butter, chopped

2 hardboiled eggs, finely chopped

50g parmesan cheese, finely grated reserve 20g for garnish

2tbs fresh chives, finely chopped

1tbs wholegrain mustard

200ml semi – skimmed milk

Method

Preheat the oven 220c, gas 7, 425f

Sift flour into a medium bowl, rub in the butter to form fine breadcrumbs.

Add most of the chopped bacon, chopped eggs, 30g of the grated parmesan cheese, chives and mustard, stir in enough milk to mix to make a soft and slightly sticky dough.

Turn dough onto a lightly floured surface and roll dough, lightly to about 2cms thick.

Cut dough into 10 squares 6cms square, if you prefer to make them round then just use a round scone cutter, that’s absolutely fine.

Place the scones onto non – stick baking sheets and sprinkle with the remaining cooked bacon and remaining grated parmesan cheese.

Cook in the pre – heated oven for 15 minutes until risen and golden brown.

Serve warm with butter or cheese and pickle.