Mustard, Smoked Bacon and Date Jubilee Scones

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


  • Preheat your oven to 180c.

  • Sieve the flour, Colman's mustard powder and baking powder together.

  • Rub in the diced butter till the mixture resembles fine breadcrumbs.

  • Whisk the egg together with the cream and milk. Briefly mix this through the flour to form a dough. Don’t over mix.

  • 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.

  • 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)

  • Leave to cool on wire rack for 10 minutes. Enjoy as part of a delicious afternoon tea!



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