Makes 6 large scones or 12 small ones
225g / 8oz self-raising flour, plus extra
3 streaky bacon rashers, finely chopped
75g / 3oz chilled butter, diced
½tsp dried chilli flakes
3 spring onions, finely chopped
75g / 3 oz grated mature cheddar
60-75ml /2-2 ½fl oz milk, plus extra for brushing
Slices of cheddar cheese
Punnet of cress
6tbsp chutney to serve
Preheat the oven to 200C / Fan 180C / Gas 6. Line a baking sheet with baking parchment and set aside. Heat a frying pan over a medium heat and fry the bacon pieces until crisp and golden. Tip out on to kitchen paper and cool. Sieve the flour and salt into a food processor or bowl and add the butter. Pulse if you are using a food processor or rub the butter between your fingertips until you have coarse crumbs. Stir in the chilli flakes, spring onions, bacon if using and 50g / 2oz cheese. Gradually add the milk and mix until you have a soft dough.
Turn out onto a floured board and lightly knead until the dough comes together. Roll out to a 2.5cm / 1inch thickness and cut into rounds using a 6cm / 2 1/2inch cutter or 3cm / 1 ½ inch cutter if you want small ones. Reroll until you have used up the dough. Place on to the prepared tray and top each scone with a light brushing of milk and a sprinkle of cheese. Bake for 12 minutes for large ones and 8-10 minutes for small ones when scones should be risen and golden. Transfer to a wire rack and cool. To serve halve and butter, then sandwich with cress, cheese slices and chutney.
To get ahead: the scones can be made a day ahead and stored in an airtight container.
To freeze: The scones can be frozen up to 3 months ahead. Defrost then warm through by wrapping in foil and placing in a medium heat oven for 10 minutes.
Note: you can make the scones vegetarian by omitting the bacon.