Ingredients

8oz self raising flour
1tsp dry mustard
pinch of salt
2oz margarine or lard
3oz Wensleydale cheese
3 rashers lean bacon, chopped finely
1 egg
¾tbsp milk
egg yolk for glazing

Method

1. Sieve dry ingredients together into a mixing bowl
2. Rub in margarine or lard
3. Add cheese and chopped bacon
4. Add to mixture and mix with a wooden spoon to firm dough
5. On a floured pastry board, roll the mixture out to ½” thickness
6. Cut into rounds with a 2″ cutter to make 12/14 scones
7. Put on baking tray and brush with egg yolk
8. Bake for 12 minutes near the top of the oven at 200 C 400 F, gas 6
9. Cool and serve with butter. Equally delicious served hot