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Pancetta, Parmesan & Spring Onion Scones

Delicious pancetta, parmesan and spring onion filled savoury scones which can be served hot or cold.


  • 500g self-raising flour
  • 2 level tsp baking powder
  • Pinch of salt
  • 125g butter
  • 160g smoked pancetta
  • 8 spring onions, finely chopped
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 200g parmigiano reggiano cheese, grated
  • 2 medium eggs
  • 150ml milk
  • Beaten egg, to glaze

Makes 20


  1. Preheat the oven to 220°C
  2. In a bowl sieve the flour, salt and baking powder.
  3. Add in the cold butter and rub together until it forms a breadcrumb texture.
  4. In a frying pan cook the pancetta until it goes crispy.
  5. Add the pancetta, spring onion, cayenne pepper, smoked paprika and 150g of the grated cheese.
  6. In a jug beat the milk and the two eggs together and then add it to the mixture. With a wooden spoon pull the mixture together until it forms a soft dough.
  7. Place the dough on the work surface and knead very lightly.
  8. Roll the dough out to a thickens of 3cm and use a circular cutter to cut out the scones.
  9. Place on a baking tray and glaze with a beaten egg and sprinkle over the remaining cheese.
  10. place in the oven for 14-15 minutes until they are golden in colour.
  11. Once cooked, place the scones on a cooling rack.
  12. Best to serve warm with cheese and chutney.


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