Paul’s Recipe for Beer, Bacon and Cheese Scones
Included in our Gentleman’s Afternoon Tea, now you can try these tasty morsels at home. Featuring cheddar, crispy bacon and a healthy splash of Tribute ale – they are perfectly paired with a Cornish cheese board and homemade chutneys. Pastry chef Paul has shared his recipe just in time for National Cream Tea Day, which we’ll be celebrating on Friday 30th June…
500g plain flour
125g grated cheddar cheese
150g grated onion
375ml Tribute ale
125g chopped smoked bacon
1 teaspoon dry mustard powder
2 teapoons baking powder
Salt and pepper to taste
Preheat the oven to 220 C / Gas 7. Grease a large baking tray.
In a large bowl, mix together the plain flour, cheese, onion, bacon, mustard powder, baking powder and salt and pepper.
Add the beer. Working quickly, form the scone dough with as little handling as possible.
Transfer the dough onto the greased baking tray. Pat to 2cm thickness and score the dough into equal sized portions with a knife.
Bake for 10-15 minutes or until golden on the top and cooked through. Separate into pieces and enjoy whilst hot. This recipe serves six.