DukesHill Ingredients
125g bacon, chopped
Regular price
Regular price £0.00 Sale price £7.00
Other Ingredients
300g self-raising flour
1 tbsp mustard powder
1 tsp fennel seeds
1 tsp rosemary leaves, finely chopped
¼ tsp salt
100g butter, cut into small pieces
2 eggs
3 tbsp milk
150g cheddar cheese, grated
2 tbsp chives, chopped
1 egg, beaten for brushing


Rated 5 stars by 1 users

A cheese scone takes some beating, but these beauties were inspired by our Porchetta where the combination of fennel and rosemary add a whole extra dimension. Why not add those ingredients using our bacon to a basic cheese scone? The result is heaven.
Category Breakfast
Serving 8
Prep Time 20 minutes
Cook Time 20 minutes


  1. Step 1 Pre heat oven to 220’c/200’C fan/gas mark 7.

  1. Step 2 Dry fry the bacon in a pan over a medium heat until crispy, about 5 minutes. Set aside.

  1. Step 3 In a bowl mix the flour, salt, fennel seeds and mustard powder together.

  1. Step 4 Rub the butter into the flour mixture with your fingertips until like fine breadcrumbs.

  1. Step 5 Add 130g grated cheese, chives and bacon and stir through evenly.

  1. Step 6 Pour in the milk and egg and mix until the dough comes away from the sides of the bowl. Try not to overwork the dough.

  1. Step 7 Tip onto a floured surface and form the dough mixture into a 7” circle. Using a knife cut the cake into eight wedges about 2 cm thick. Transfer carefully to a greased baking tray.

  1. Step 8 Brush the tops with beaten egg and sprinkle with the remaining cheese.

  1. Step 9 Bake for 15 minutes until golden.

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