I'm really going to try this time. Promise!

I can't believe I've neglected my poor, innocent blog for the best part of a year! I've decided I need a hobby to fill a void in my meaningless life and to hopefully make me a bit happier. And really, this (cooking, taking photos, writing) is one of the very few things I enjoy in life. So back to blogging it is! Then there's also my ill-formed plan to start a fatshion blog, but that's a story for another day - or never, as I am spectacularly brilliant at procrastination and avoiding things.

Anyway, before I babble on for much longer, I present you (you as in... god knows who. I occupy a lonely, tiny corner of cyberspace) with a meager offering of scones that I threw together tonight to liven up the prospect of leek and potato soup. Bacon, spring onion and cheddar scones though! But they're still just scones, I know... I promise I'll come back with something more adventurous. Maybe. No. DEFINITELY.

Cheddar, spring onions, crispy bacon. I somehow managed not to eat this awesome concoction by the spoonful. What's wrong with me?

You know the drill. Rub butter into flour. Moisten with enough liquid to create a crumbly dough. Bake. I don't use eggs in my scones, and have even used purely water as the liquid when I've run out of milk. I grate butter straight into the pile of flour, it's so much easier than rubbing it in if you're in a rush (this was a weeknight dinner and there was a hungry, grumpy five year old bugging me). Scones need a hot oven, gas mark 6 - none of this weak-ass gas mark 4 required for dainty cakes. They can be cut individually into rounds or just formed into a rough circle and cut nearly all the way through into trianges before baking.

Sorry about the vaguely sweaty appearance. I totally forgot to take a photo and they
had been in the oven for a few seconds.

Please, please do not forget to slather generously with butter. It's amazing. It's magical. No margarine or 'healthy' alternative can replace it. Have these scones, made with butter and cheese and crispy bacon and topped with more butter, once every so often. Totally worth it.


Oh and I forgot to mention, don't be like me. I didn't use a recipe, I chucked things into a bowl and hoped for the best. If you do them by the book and cut them neatly into rounds they should get a higher rise.