Pancetta, Cheese & Herb Scones

Pancetta, Cheese & Herb Scones

A cheese scone takes some beating, but these beauties were inspired by our Porchetta where the combination of fennel and rosemary add a whole extra dimension to pancetta. Why not add those ingredients to a basic cheese scone? The result is heaven.

Pancetta, Cheese & Herb Scones

September 22, 2019
: Makes 8
: 20 min
: 20 min
: 40 min
: Fairly easy

When I first made these pancetta, cheese & herb scones they flew out of my kitchen. Probably best to make double!


  • 300g self-raising flour
  • 1 tbsp mustard powder
  • 1 tsp fennel seeds
  • 1 tsp rosemary leaves, finely chopped
  • ¼ tsp salt
  • 100g butter, cut into small pieces
  • 2 eggs
  • 3 tbsp milk
  • 150g cheddar cheese, grated
  • 2 tbsp chives, chopped
  • 125g pancetta (or bacon), chopped
  • 1 egg, beaten for brushing
  • Step 1 Pre heat oven to 220’c/200’C fan/gas mark 7.
  • Step 2 Dry fry the pancetta (or bacon) in a pan over a medium heat until crispy, about 5 minutes. Set aside.
  • Step 3 In a bowl mix the flour, salt, fennel seeds and mustard powder together.
  • Step 4 Rub the butter into the flour mixture with your fingertips until like fine breadcrumbs.
  • Step 5 Add 130g grated cheese, chives and pancetta and stir through evenly.
  • Step 6 Pour in the milk and egg and mix until the dough comes away from the sides of the bowl. Try not to overwork the dough.
  • Step 7 Tip onto a floured surface and form the dough mixture into a 7” circle. Using a knife cut the cake into eight wedges about 2 cm thick. Transfer carefully to a greased baking tray.
  • Step 8 Brush the tops with beaten egg and sprinkle with the remaining cheese.
  • Step 9 Bake for 15 minutes until golden.


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