View source for Cheese, bacon and onion scones

===Ingredients===
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*500g self-raising flour
*2 level tsp baking powder
*Pinch of salt
*125g butter
*6 rashers smoked streaky bacon, cooked and chopped
*8 spring onions, finely chopped
*1 level tsp chilli powder
*200g mature Cheddar cheese, grated
*2 medium eggs
*Approx. 200ml milk
*Beaten egg, to glaze
*Chutney and slices of Cheddar cheese, to serve
*5cm plain round cutter
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===Method===
#Set the oven to 220°C/425°F/Gas Mark 7.
#Sift the flour, baking powder and salt into a bowl.
#Add the butter and rub it in until it resembles fine breadcrumbs.
#Stir in the bacon, spring onion, chilli powder and 150g cheese.
#Lightly beat the eggs with enough milk to make them up to 300ml (½ pint).
#Pour this mixture into the rubbed-in mixture and use a round-bladed knife to bind together to form a soft dough.
#Turn the dough out on to a floured surface and knead it very lightly to form a ball.
#Roll it out to about 2.5cm (1in) thick.
#Use the cutter to cut out rounds, and place them fairly close together on a baking sheet.
#Brush glaze over the scones and then sprinkle over the reserved cheese.
#Bake the scones in the centre of the oven for 12-15 mins, until they have risen and are a golden colour.
#Remove from the oven and transfer them to a wire rack.
#They may be served warm or cold, split in half and spread with a little chutney and topped with a slice of cheese.