Spring onion and bacon scones

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Dust a baking sheet with flour and set aside. Heat a frying pan over a medium heat and cook the bacon pieces until they are browned and crispy. Tip out onto kitchen paper to drain and cool.
2. Place the flour and salt in a large bowl and add the butter. Rub the butter between your fingertips into the flour until you have coarse crumbs. Stir in the chilli flakes (reserve a pinch), spring onions, bacon and 100g of the cheese. Gradually add the milk and mix until you have a soft dough.
3. Turn out onto a floured board and lightly knead until it comes together. Press or roll out to a 2.5cm thickness and cut into rounds using a 6cm pastry cutter. Re-roll the trimmings to get 12 scones. Place on the prepared tray and top each scone with a light brushing of milk and the reserved chilli flakes and cheese. Bake in the top of the oven for 12 minutes until golden. Transfer to a wire rack to cool. Halve, spread with butter, then sandwich with cress, cheese slices and chutney.