Ingredients
• 2 tablespoons olive oil
• 6 bacon rashers, rind and excess fat trimmed, finely chopped
• 1 brown onion, halved, finely chopped
• 300g (2 cups) self-raising flour
• 2 teaspoons caster sugar
• 20g butter
• 250ml (1 cup) milk
• 2 tablespoons finely chopped fresh chives
• Plain flour, to dust
• 1 tablespoon milk, extra
• 2 teaspoons poppy seeds
• Butter, extra, to serve
Method
1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
2. Heat oil in a frying pan over medium heat. Add bacon and cook, stirring, for 2 minutes or until crisp. Add onion and cook, stirring, for 5 minutes or until soft. Transfer to a plate lined with paper towel. Set aside for 5 minutes to cool.
3. Place flour and sugar in a bowl. Use your fingertips to rub butter into the flour mixture until it resembles breadcrumbs. Combine milk, chives and bacon mixture in a jug. Make a well in the centre of the flour mixture and add milk mixture. Use a round-bladed knife in a cutting motion to mix until just combined. Bring dough together with your hands. Turn onto a floured surface and knead until smooth. Shape dough into a 2cm-thick disc. Use a 5cm-diameter round pastry cutter dipped in flour to cut out scones. Place scones, side by side, on tray. Brush with extra milk and sprinkle with poppy seeds.
4. Bake in preheated oven for 15 minutes or until scones are golden brown and sound hollow when tapped on the top. Remove from oven and transfer to a wire rack. Serve with extra butter.
