It’s the age-old debate: does the word ‘scone’ rhyme with ‘cone’ or ‘gone’? We’re not wading into that argument today – instead, we’re just here to serve up another tasty recipe!

If you’ve only ever had your scones with clotted cream and jam, it’s high time you tried some savoury scones. This recipe is great for a light lunch with friends – it makes about 16 scones – and vegetarians can obviously leave out the bacon if they like.

Photograph by Matt Smith (view original here)

Ingredients:

• 80g butter
• 100g cheddar cheese
• 250ml milk
• 3 bacon rashers
• 450g self-raising flour

Instructions:

The scones should be a golden-brown colour when you take them out of the oven. Cut each one in half, spread some butter on the inside, and serve 'em while they're still nice and warm!

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Step 1: In a large mixing bowl add the flour, yeast, sugar and salt. Mix for 1 minute (by hand or using an electric whisk). Add the water and half of the beaten egg mixture. Mix once again until you get a thorough consistency. Add butter and mix in until combined. Knead by hand until smooth and elastic. This should take about 10 minutes.

Step 2: Cover the dough and pop it in a warm place for about 30 minutes to let it rise. After that, punch the dough down and roll out 8 balls. Allow them to rise for 10 minutes.

Step 3: Take each ball and roll out with a rolling pin until you have a nice thin disk (roughly 3 inches in diameter and a 1/4 inch thick).

Step 4: Place some strawberry jam and sprinkle some candied mixed fruit on the top of the disk. Wrap and cover the filling from all sides with the dough before pinching the seams to close. Next shape the dough into a ball shape. Using shark scissors snip the top surface of the dough a bit to form petals shaped like a flower (see picture). You can use the scissors to form a variety of fun shapes, all of which look great!

Step 5: Place buns on a greased metal tray and allow them to rise for 20 mins. Then brush the remaining beaten egg over the top of the buns. Bake at 200c for 20 minutes or until golden brown.

Step 1 - Preheat your oven to 170^oC.

Step 2 - Grease a square cake tin with butter or margarine.

Step 3 - Sieve the flour into a bowl, along with half (60g) of the caster sugar.

Step 4 - Using your hands, rub half (120g) of the butter into the bowl until the mixture forms into dough.

Step 5 - Spread this dough evenly across the base of your square cake tin. Prick the dough all over using a fork.

Step 6 - Put the dough in the preheated oven for 15 minutes. It should be golden brown by the end of the cooking period.

Step 7 - Once the cake tin is in the oven, it's time to make the caramel! Place your condensed milk, your golden syrup, and the remaining sugar and butter in a saucepan. Use a low flame and stir continuously.

Step 8 - Is the caramel properly mixed? If so, remove it from the hob and - once your dough is out of the oven - pour it into the cake tin, covering the dough evenly. Leave to cool for half an hour.

Step 9 - While the caramel cools, boil some water on the hob. Break your chocolate into small pieces and place these pieces in a glass bowl. Set the bowl over the boiling water to melt the chocolate.

Step 10 - Once your caramel has cooled, pour the melted chocolate over the top to form that delicious third layer. Pop the finished product in the fridge for a while, and when it's cooled down properly, cut into squares.

Step 1 – Wash the chicken thoroughly, and then with a sharp knife make a deep incision on each side of the bird where the thigh meets the breast – this is the thickest part of the chicken and will ensure it cooks quicker and more evenly.

Step 2 – Using one knob of butter coat the entire chicken, then push the remaining two under the skin, one on top of each breast.

Step 3 – Cut the lemon in half and squeeze one half all over the chicken, and then put the remaining half into the cavity of the chicken.

Step 4 – Bash the bulb of garlic with the end of the knife so the skins of the cloves split, and then place the bulb in with the lemon into the cavity.

Step 5 – Sprinkle the sprigs of rosemary over the top of the chicken, and season it well.

Step 6 – Place your prepared chicken in a pre-heated oven following the instructions given on the packet, or until the skin is crisp and juices from the thigh run clear. 

Step 1 – Sautee the onion in olive oil on a medium heat until it begins to turn translucent. 

Step 2 – Add the garlic and cook for a further 1 – 2 minutes.

Step 3 – Add the tomatoes, fresh basil, and salt and pepper to taste. Then reduce the heat and simmer uncovered for about 15 – 20 minutes.

Step 4 – Your Neapolitan sauce should now be ready but taste it to ensure the seasoning is to your taste – if you find the sauce a tad bitter, adding a teaspoon of sugar will balance out the acidity.

Step 5 – Spread the sauce onto some pizza dough and top with mozzarella and other tasty toppings!