Cure & Simple - Recipe

The Recipe

Caramelised Bacon & Cheddar Cheese Scones
Serves: 12 | Cooking time: 1 hour
  • 6 rashers Cure & Simple Black Treacle back bacon
  • 2 tbsp maple syrup
  • 450g self-raising flour, plus extra for dusting
  • 1 tsp salt
  • 1½ tsp smoked paprika
  • 2½ tsp baking powder
  • 2 tsp dried chives
  • 100g chilled unsalted butter, cubed
  • 115g Double Gloucester, grated
  • 115g extra mature cheddar, grated
  • 250ml whole milk, plus extra for glazing
  • For the bacon jam:
  • 400g Cure & Simple Original smoked back bacon, finely chopped
  • 2 large shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 3 sprigs of thyme, leaves removed
  • Large pinch sea salt flakes
  • 75g light muscovado sugar
  • 110g maple syrup
  • 3 tbsp cider vinegar
  1. To make the bacon jam, place a large heavy-based saucepan on a moderate heat and fry the chopped bacon until it is quite crisp and the fat is golden. Spoon the bacon onto a piece of kitchen towel to drain, then pour out the bacon fat leaving one tablespoon in the pan
  2. Turn the heat down to low and add the sliced shallots, garlic, thyme and salt and fry gently for 10 mins until everything is soft and golden. Stir in the sugar until the onions become sticky, then add the maple syrup, fried bacon, cider vinegar and bring the pan to a simmer. Gently bubble the mixture for 15-20 mins, stirring every now and again, until the liquid had evaporated and you’re left with a sticky jam, then transfer into two sterilised jam jars
  3. To make the scones, preheat the oven to 200ºC/180ºC (fan)/gas mark 6 and line a baking tray with tin foil. Lay the bacon rashers on the foil and cook in the oven for 10 minutes, basting the bacon in the maple syrup half way through, until it is quite crisp and golden. Set aside to cool then cut the cooked rashers into a small dice
  4. Place the flour, salt, smoked paprika, baking powder and dried chives into a large bowl and whisk together to combine. Rub the cubed butter into the flour mix until it resembles breadcrumbs, then add 3/4 of the grated cheese and the diced bacon. Toss the ingredients together with the flour so everything is evenly distributed, then gradually add the milk to the bowl and use your hand to bring the dough together, you may not need all the milk. Dust a clean worktop with flour and turn the dough out, then using a rolling pin, gently roll out the dough to a 3cm thickness. Use a fluted 6cm round cutter to stamp out the scones
  5. Dust two baking trays with flour and transfer the scones onto the trays, leaving some space around each one. Brush a little milk on the top of each scone and sprinkle over the remaining cheese, then bake in the oven for around 15 minutes until they are a deep golden colour. Once cooked, transfer the scones onto a cooling rack and leave to cool. Serve slightly warm with lashings of butter and bacon jam

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef