Mustard, Smoked Bacon and Date Jubilee Scones
Prep time:
20 min
Cook time:
20 min
Ingredients (Serves 12)
- 3 teaspoons Colman's Mustard Powder
- 450 grams plain flour
- 200 grams smoked bacon lardons
- 110 gram diced unsalted butter
- 100 grams dates chopped
- 1 egg
- 200 millilitres full fat milk
- 50 millilitres double cream
- 1 egg yolk
Method
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Preheat your oven to 180c.
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Sieve the flour, Colman's mustard powder and baking powder together.
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Rub in the diced butter till the mixture resembles fine breadcrumbs.
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Whisk the egg together with the cream and milk. Briefly mix this through the flour to form a dough. Don’t over mix.
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On a floured surface roll out to 2.5cm thickness. Cut out scones with a 50mm ring. Re roll left over pieces. Remember to handle and rework your dough as little as possible. This gives the best rise and texture.
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Bake in oven at 180c for 15-18 minutes. For the last 5 minutes brush with and egg wash (1 egg yolk beaten with a pinch of Colman's mustard powder)
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Leave to cool on wire rack for 10 minutes. Enjoy as part of a delicious afternoon tea!
