Bacon & Olive Cheesy Scones

• While the bacon is cooking, measure 50g of butter and set aside at room temperature to soften. Measure 80g of butter and cut into small cubes. • Thinly slice spring onion. Roughly chop parsley and kalamata olives. Finely chop garlic.

• In a large bowl, place basic sponge mix and 80g of cubed butter. • Using your fingertips, rub the butter into the basic sponge mix until resembling fine breadcrumbs. • Add cooked bacon, spring onion, olives, shaved Parmesan cheese and the milk. Gently mix until the dough comes together.

TIP: Don't worry if the dough is slightly crumbly, gently press to bring together!

• Tip dough onto a lined oven tray and press into a circle, about 15cm round and 3cm thick. • Cut dough into 6 even portions. Brush an extra splash of milk over dough. • Bake until lightly browned and slightly firm to touch, 15-18 minutes. • Set aside to cool slightly, 5 minutes.

• While the scones are baking, return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and a pinch of chilli flakes (if using), until fragrant, 1 minute. • In a small bowl, add softened butter, parsley and garlic-chilli oil. Mix until well combined.