Freshly crushed black peppercorns are one of my favourite ingredients, and they add a lovely spicy hit to accompany the slow cooked onions and mature cheddar. I sometimes add a handful of chopped fresh garlic chives into the dough as well if I’ve got some growing.
Adding yoghurt to the dough gives it a delicious savoury tang, and makes for a thicker, slightly denser savoury scone rather than light and fluffy.
I use our organic white spelt flour in these scones, but you could also substitute plain flour.
Makes 8-10 triangular scones
Slice the onion very finely and fry in a knob of butter over a medium-low heat in a large non-stick frying pan, for 35-45 minutes until soft and golden. Cooking the onion slowly develops a lovely flavour and texture. Set aside to cool.
Preheat your oven to 180°C, and line two baking trays with baking parchment.
Sift your flour into a large mixing bowl. Rub the butter in using your fingertips until it reaches a breadcrumb like consistency.
Add the grated cheese, black pepper, salt and baking powder, and evenly combine.
Add the yoghurt and onions, and lastly the bacon, adding at the last minute to keep it as crispy as possible. Work it together with your hands, taking care not to over-mix it.
Lightly flour your work surface, and pat the dough out into a rectangle about 2-3cm thick. The dough is quite sticky, so you can lightly flour your hands as well to make it easier to handle.
Slice into triangles or use a cutter to shape them into rounds, whichever your preference. You can re-form any scraps to use them all up.
Place on the baking trays and glaze. Bake for 30 minutes or so, until golden and cooked through.
Serve with butter, or crème fraîche and chopped chives. Eat while still warm.