These are beautifully savoury scones with lots of flavour.

Ingredients

  • 225g spelt flour
  • 1 tablespoon baking powder
  • 55g unsalted butter
  • 25g demerara sugar
  • 150ml almond milk
  • 2 plums, stoned and chopped into small chunks
  • 6-8 rashers of cooked crispy streaky bacon
  • 1/2 teaspoon of cinnamon

For the glaze:

  • 1 yolk and 1 teaspoon of maple syrup

Method

Preheat the oven to 220C
Rub the butter into the flour and sugar
Stir in the milk
Add the rest of the ingredients, apart form the glaze,  and combine thoroughly
Roll out on a lightly floured surface to a 2cm thickness
Cut out rounds with a cookie cutter or cut with a knife into rectangles
Combine the glaze ingredients
Place on a tray lined with baking paper and brush the tops with the egg glaze
Bake for 15-20 minutes (depending on their size) until golden and risen
Serve warm and ideally consume within 24 hours for maximum freshness
They can be frozen and kept for 3-4 months

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