Patrick’s Scones

These are based on a recipe that my late brother came up with back in the 80s.

Grill 3 ounces of very lean smoked bacon until it’s crispy and when it’s cool chop it into small pieces.

Sieve 8 ounces of self raising flour with a teaspoon of baking powder and rub in 2 ounces of butter (or block margarine) until it resembles fine breadcrumbs. Add and mix in a teaspoon of curry powder. I use a hot madras but use what’s comfortable for you.

Mix in the bacon, 2 ounces of grated cheddar – I use mature then the curry powder doesn’t overwhelm it. Mix in 100 mls of cold milk in stages so that it forms a dough – don’t worry if it’s a bit sticky.

Turn it onto a floured board and shaped into a rectangle rolling gently with a rolling pin until they’re about an inch thick. Cut it into triangles and put on a lightly greased baking tray. Brush with milk and then bake in an oven preheated to 180 (fan oven) for 8 – 10 minutes and cool on a rack before eating.