This recipe went down really well served with wild venison stew on a cold winter day My mother in law gave me the original idea and I have added to it to come up with my own version I think the secret is to prepare quickly and cook in a hot oven and eat straight away although they can be heat and eat for days afterwards.
This is one easy and great scone recipe to make and I have made it twice in two days. I agree they are great right out of the oven with loads of butter on it.. However, they are equally tasty cold. The second time I cooked it I added cajun spice to it which seemed to bring out the flavours of the bacon and cheese - ultra tasty.. the other thing I didn't grate the onion the second time, just chopped it finely and I kneaded it a little bit and used a glass to cut them all out and altogether made approximately 18..They went down a treat with my husband and colleagues.. So, thank you so much for the great recipe!!!! Loved it and one I will certainly be making over and over.. - 14 May 2012