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Bacon & Olive Scones

Prep Time:

20 Minutes

Cook Time:

20 Minutes


8 Servings



About the Recipe

Okay, I hold my floury hands up and that these scones are not Japanese, not Asian and not Fusion! But they are rather tasty and as I use yoghurt instead of cream, a little healthier for you too! The yoghurt gives the scones a lighter, softer texture so maybe a diehard sconophile will declare them not be scones at all. I'll just let you be the judge of that!


10 pitted olives

5g fresh basil

3 bacon rashers

a little vegetable oil for frying

225g plain flour

1 tbsp baking powder

1 little salt

1 tbsp sugar

50g unsalted butter

1 egg, beaten

3 tbsp plain yoghurt

60ml milk

a little extra flour for dusting

a little milk for brushing


slice the olives, finely chop the basil and thinly slice the bacon rashers thinly

put a little veg oil in a frying pan and fry the bacon, then set aside

heat your oven (fan) to 180 C / 350 F

put the plain flour, baking powder, sugar & salt in a bowl, add the butter and cut into small pieces (or you can cut the butter into small pieces in advance if you prefer)

rub the butter into the flour with your fingers until you get a crumby consistency, then add the beaten egg, yoghurt & milk and mix everything together

next, add the bacon, olives & basil to the dough and mix again

knead the mixture together by hand for about 1 min to form a rough dough

sprinkle a little flour on a board and make the dough into a 3 cm thick roundel

next, cut the dough into 8 triangular pieces

place the pieces on a baking tray, brush a little extra milk over the dough then bake for 15 mins or until golden brown at oven

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