Bacon and cheddar scones with wild garlic butter

Golden, buttery rounds packed with salty smoked bacon and rich mature cheddar, then layered with vibrant wild garlic butter, smooth clotted cream and a drizzle of maple syrup. The savoury, garlicky aroma as they bake lingers in the kitchen, while the warm, crisp crust and soft interior make them perfect for a weekend brunch or an indulgent afternoon tea treat. Serve them still warm to enjoy the best texture and flavour.

By Matt Tebbutt
From Saturday Kitchen Recipes

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Nutri‑Score B reflects a savoury baked treat with moderate fat and calorie content from butter, cheese and bacon, balanced by protein and lower sugar levels.

Per scone (approx.): 350 kcal, Fat 22g, Carbs 25g, Sugars 3g, Fibre 1g, Protein 10g.

Equipment

• Chef knife →
• Bowl →
• Measuring jug
• Measuring spoons
• Baking trays
• Greaseproof paper
• Rolling pin
• Scone cutter
• Spatula
• Food processor (for the wild garlic butter)

Method

1. Getting the oven and trays ready (5 minutes prep, can overlap)

1. Preheat the oven to 200°C / 180°C fan / Gas 6 so it reaches the right temperature by the time you finish shaping the dough; this helps the scones rise quickly and evenly.
2. Line two baking trays with greaseproof paper to stop the bacon and cheese from sticking and make cleaning easier.

2. Cooking the bacon and mixing the dry ingredients (10 minutes)

3. Cook the bacon in a frying pan over a medium heat until the pieces are crispy and golden, stirring once or twice so they cook evenly.
4. Transfer the cooked bacon to a plate lined with kitchen paper to drain off any excess grease; this keeps the scone dough from becoming too oily.
5. Put the plain flour, baking powder, salt and caster sugar into a large bowl and stir them together with a spoon so the raising agent and seasonings are evenly spread.
6. Rub the cold butter into the flour mixture using your fingertips until it looks like fine breadcrumbs, then stir in the crispy bacon, grated cheddar and chopped wild garlic.

3. Bringing the dough together and shaping the scones (10 minutes active)

7. Add one egg and the whole milk to the bowl and mix everything with a spoon or your hands until you have a soft, firm dough that is not too sticky.
8. Turn the dough onto a lightly floured surface and pat it down with your hands into a thick round, about 3 cm / 1 inch high, rather than rolling it too hard to keep the texture light and tender.
9. Cut out 8 rounds using a 6 cm scone cutter and place them on the lined trays, leaving a little space between each so they can expand as they bake.
10. Whisk the remaining egg with a splash of milk and brush the tops of the scones with this egg wash, then sprinkle a little extra grated cheddar on top for extra colour and flavour.

4. Baking the scones (15–18 minutes)

11. Bake the scones for 15–18 minutes until they are golden brown on top and feel firm but light when you lift one off the tray; this short baking time keeps them crisp outside and soft inside.
12. Remove the trays from the oven and leave the scones to cool for a few minutes, then cover them with a clean tea towel to keep them warm while you finish the wild garlic butter.

5. Making the wild garlic butter (5–10 minutes)

13. Bring a small pan of water to the boil and blanch the wild garlic leaves for 1 minute to soften their flavour and protect their bright green colour.
14. Drain the wild garlic and plunge it straight into ice‑cold water to stop the cooking, then squeeze out as much water as you can with your hands.
15. Place the softened butter and the drained wild garlic into a food processor and blitz until smooth and well blended, scraping the sides down once or twice if needed.

6. Serving the bacon and cheddar scones (2 minutes)

16. Cut the warm scones in half horizontally so you can see the cheesy, bacon‑studded interior and spread one side with wild garlic butter.
17. Spread the other side with a generous spoon of clotted cream and finish with a drizzle of maple syrup for a balance of savoury, creamy and sweet notes.
18. Arrange the scones on a board or plates and serve straight away while they are still warm, so the butter melts slightly into the crumb and the bacon and cheddar stay gooey.

Frequently asked questions

• Can I make these scones in advance? Yes; bake them, let them cool, then reheat in a moderate oven for 5–7 minutes before serving to refresh the texture.
• Can I freeze the scones? Fully cooled scones freeze well; wrap them in cling film and place in a freezer bag, then thaw and reheat when needed.
• Can I use dried garlic if wild garlic is out of season? You can use a small amount of dried garlic or chives, but adjust the quantity so the flavour stays mild and not overpowering.
• Why are my scones not rising? Check that the baking powder is fresh, the oven is fully preheated, and the dough is not over‑mixed or rolled too thin.
• Can I make a dairy‑free version? Use a good dairy‑free butter alternative and a vegan cheese that melts, then choose a plant‑based cream substitute for a similar rich finish.