Servings
6-12
Prep Time
20 minutes
Cook Time
20 minutes
Author:
Karen Richards
Ingredients
1 x 100g pack of sliced Pancetta (or smoked pancetta if you prefer)
- 6 wild garlic leaves (optional - chopped fresh chives would also work here)
- 100g butter
- 280g self-raising flour
- 150ml milk (Mrs C prefers full fat milk for this recipe)
- ½ tsp baking powder
- 50ml sunflower oil
- 1 large egg
- 150g grated cheddar
Directions
Preheat oven to 200 degrees centigrade and grease a large baking tray
- Cut the sliced pancetta into 2.5cm chunks and fry gently in a pan using its own fat until golden. Cool slightly
- Combine the flour, baking powder and knobs of butter in a large bowl rubbing the mixture between your fingers to produce an even crumb.
- In a separate bowl combine the egg, milk and oil then add to the crumb mix and stir together.
- Stir in the chopped wild garlic leaves and the small pancetta chunks
- Use a dessert spoon to put spaced dollops of the scone mix onto the baking tray allowing room for expansion as they cook
- Bake for approximately 20 minutes until golden
- Serve hot with lashings of butter