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MAHON AND PANCETTA SCONES

These delicious little scones are best eaten warm but they can easily be frozen before cooking and baked fresh another day. 
READY IN

30 mins

COOKING TIME

10 mins

PREP TIME

20 mins

SERVES

12 scones

ingredients

  • 300g self-raising flour
  • 1 tsp of baking powder
  • 60g butter, at room temperature and cut into little cubes
  • 150g Mahon, cut into 1 cm cubes
IN STOCK
IN STOCK
  • 120g mahon, thinly sliced
  • 150g smoked pancetta, cut into 1 cm cubes
OUT OF STOCK
  • 10g chives, finely cut
  • 160 ml milk

Method:

  1. Preheat to 220°C/200°C fan or gas mark 7. 
  2. Line an oven tray with baking paper 
  3. Fry the pancetta cubes until slightly browned. Once cooked, set aside to cool down.  
  4. Sift the flour and baking powder into a mixing bowl.  
  5. Using clean fingertips, rub the butter into the flour until it resembles breadcrumbs. 
  6. Add the cubed Mahon, pancetta and chives. 
  7. Gradually stir in the milk to form a soft dough. 
  8. Sprinkle the rolling pin and a clean, dry surface with flour and roll out the dough until it is 3cm thick. 
  9. Cut the dough into 5cm rounds and place on the lined oven tray. 
  10. Collect any dough ‘trimmings’ together and roll out again. Cut out the remaining rounds. You should be able to make 12  scones. 
  11. Brush the scones with a little milk and place the sliced Mahon over the top of the scones 
  12.  Bake for 10–12 minutes, until the scones have risen and turned golden on top. 

Little tip:

Try to handle the dough as little as possible or the scones can turn hard and rubbery. 

When cutting out the scones, don’t twist the cutter as this will the make the scones rise unevenly, it is best to cut straight down. 

ingredients

  • 300g self-raising flour
  • 1 tsp of baking powder
  • 60g butter, at room temperature and cut into little cubes
  • 150g Mahon, cut into 1 cm cubes
IN STOCK
IN STOCK
  • 120g mahon, thinly sliced
  • 150g smoked pancetta, cut into 1 cm cubes
OUT OF STOCK
  • 10g chives, finely cut
  • 160 ml milk

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