Adapted from Stephanie Alexander's 'The cooks companion.'
Makes about 20 smallish scones.
500g plain flour
4 tsp baking powder
100g vintage cheese, grated
3 rashers of bacon, diced
300mL water .
Put the flour, baking powder and butter into a food processor and blitz until it looks like sand.
Tip into a bowl and add the cheese and bacon.
Add the water and mix (mine was a bit sticky here, but I just put a bit more flour when I was cutting them out).
Tip out onto a floured surface and flatten out to about 3 cm.
Cut the scones out with a round cutter, twisting the cutter down, rather than pressing it. Cut all the scones and when you've got out as many as you can, press the remaining dough back together and start again.
Put the scones onto a lined baking tray. Make sure they're touching, as it makes them rise better (Thanks Masterchef, for teaching me this!).
Bake for 12-15 mins until golden.
If you can wait, put them onto a wire rack to cool. Otherwise just eat them hot straight off the tray.