Rhiannon Baldock's Cheese Scones whith Whipped Bacon Butter

Another recipe shared from Rhi's incredible new book, More than Toast. Freshly baked, toasty cheese scones slathered in butter are a simple joy, and the savoury smell that fills your kitchen as these bake will have you hooked. I’ve amped these up with the addition of whipped bacon butter; yes, you read that right, and it’s indescribably good. 

Makes: around 12 | Prep time: 20 minutes | Cook time: 20 minutes 

INGREDIENTS 

100g streaky bacon, chopped small
150g butter, softened
1tsp honey 

300g self-raising flour 
½ tsp paprika 
75g cold butter, grated 
100g + 50g grated cheddar cheese 
150ml milk, plus extra for brushing

METHOD 

1.    Place the bacon in a cold pan, then set over a medium to high heat. Fry until golden brown and crispy then transfer to a bowl, along with the bacon fat, and allow to cool. 
2.    Once the bacon has cooled, use a hand mixer or stand mixer to combine with the softened butter and honey until it reaches a whipped consistency. Season with pepper, then spoon into a dish and refrigerate. 
3.    Preheat your oven to 200℃ fan bake. To make the scones, combine the flour and paprika in a bowl with a generous pinch of salt and pepper. Add the grated butter, and use your fingers to rub the butter into the dry mixture until a sandy consistency is reached. 
4.    Add 100g of the grated cheese, stir to combine, then make a well in the center. Stream in half of the milk, mix, then add the rest of the milk as needed to reach a soft dough. 
5.    Sprinkle some flour on a clean surface, then turn out the dough. Sprinkle with a little more flour, then shape and roll into a circle around 5cm thick. Cut into 6 wedges, then arrange on a lined tray.
6.    Brush with milk and sprinkle with the remaining cheese, then bake for 15 minutes or until golden brown and risen. Leave to cool slightly, then serve lathered in the bacon butter.