Ruby Tandoh's Smoky chilli cornbread scones

Makes 16

150g smoked back bacon

200g fine cornmeal/polenta

200g plain flour

2 tbsp soft light brown sugar

5 tsp baking powder

2 tsp smoked paprika

tsp bicarbonate of soda

tsp celery salt

tsp cayenne pepper

100g butter

2 green chillies, deseeded and finely chopped

2 large eggs

100-125ml milk

1 Preheat the oven to 200C/400F/gas mark 6. Finely chop the bacon rashers and

fry until crisp and browned. Leave to cool.

2 Stir together the cornmeal, flour, sugar, baking powder, smoked paprika,

bicarbonate of soda, celery salt and cayenne pepper in a large mixing bowl. Cut

the butter into small cubes, add to the dry ingredients then rub in between

your fingertips, working the ingredients together until no visible chunks of

butter are left.

3 Toss the chopped chillies and the fried bacon bits to the flour mixture and

stir to combine. Lightly whisk the eggs with the milk then add to the mixing

bowl, working everything together until a rough, slightly sticky dough forms.

It s important that the dough s not too firm, or the scones will end up heavy

and dry. Leave the dough to rest and absorb water for 10 minutes, then see how

it feels and add an extra splash of milk or water if you need to.

4 Tip the dough out on to a work surface dusted with cornmeal and pat it out,

just using your hands and with the help of a little extra cornmeal, if it

sticks, until it s roughly 15x30cm. Cut in half for two 15x15cm squares, then

cut each square along its lines of symmetry into 8 small triangles. Arrange the

triangles on a large oven tray lined with baking parchment.

5 Bake for 15 minutes, until golden, well risen and firm to the touch.