Recipe

Pancetta, kale & stilton scones

by Beca Lyne-Pirkis

Hearty savoury scones for cool autumn days

These scones are delicious served warm from the oven with butter, as an alternative partner in crime to soup or enjoyed with a poached egg for breakfast. Make sure to buy a good quality smoked pancetta or bacon, as well as a good strong stilton. Read the article that inspired this recipe here.

Ingredients

200g plain flour
200g wholemeal flour
75g unsalted butter, cold and cubed
1 tbsp caster sugar
1 tsp salt
25g baking powder
125g smoked pancetta, chopped small
200g kale, washed & patted dry
150g stilton
2 medium eggs (plus 1 for glazing)
165ml buttermilk

Method

Preheat the oven to 200C and line 2 baking sheets with some greaseproof paper. To make the scones, place the flour into a large bowl and rub in the butter until it resembles large breadcrumbs.  Next add the sugar, salt, baking powder and mix well until evenly distributed.

Fry the pancetta in a dry pan until it starts to crisp, drain on some kitchen paper and leave to cool before adding to the mixture. Get rid of any tough stalks then chop the kale into small pieces (but not finely). Crumble the stilton into the mixture, add the kale and stir to evenly combine.

Add the eggs and buttermilk to the mixture and mix until it forms a ball of dough, before tipping out on to a lightly floured surface.

Bring the dough together and then pat out into a rectangle. Fold the dough in half and turn it a quarter turn. Pat the dough down again, fold over and turn once more. Repeat this process two more times before leaving to rest under a tea towel for around 20 mins.

After the dough has rested, lightly dust the work surface and a rolling pin and roll out the dough to around 3cm in thickness. Cut the scones out using a round cutter—I use one that is around 5cm in diameter. Place the scones on to the prepared baking sheets, cover with a tea towel and leave to rest for a further 15 mins.

Whisk the remaining egg with a pinch of salt and glaze the scones, making sure not to let the egg drip down the sides. Repeat the glazing and then bake in a hot oven for around 12-15 mins or until the scones have risen and are golden. Delicious straight from the oven and smothered with butter.

The scones are best eaten on the day they’re made, but you can store them in an air-tight container, in a cool dark place. Eat within 3 days.

Don’t fancy kale in your scone? Then try my cheddar, apple and sage scones. The method is the same as the pancetta, kale and stilton scone recipe, but instead you’ll have extra strong cheddar mixed with sweet apple and savoury sage—possibly my favourite of the two!

Recipe: Beca Lyne-Pirkis