Cheese & bacon scones

It is not often you hear positive comments on the Cumbrian weather, but there are some perks and one of them is successful cheese making.

Here at Low Sizergh, our cows enjoy a seasonal grass diet. During winter, the herd eats silage made from the previous summer’s grass and because we have a wet climate it is often cut later than is usual. This mature grass contains more fibre, which boosts the butterfat content of the herd’s milk and makes it excellent for cheese.

We were recently asked to provide our Kendal Creamy cheese for a chef demo at Countryfile Live, where produce from National Trust tenant farms is being showcased. We’re not sure what their recipe is going to be but this one shows the cheese off perfectly.


100g Winter Tarn butter, plus extra for greasing
10 rashers Higginson’s streaky bacon
275g self-raising flour
½ tsp baking powder
150ml Low Sizergh raw milk
50ml vegetable oil
1 Low Sizergh free range egg
150g Kendal Creamy cheese (grated)
1 tsp sea salt
Handful snipped chives


Heat your oven to 200°C and grease a muffin tin. Fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside.

Combine the flour, baking powder and sea salt in a bowl. Using your fingers, mix in the butter until it resembles breadcrumbs.

In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture and gently mix until the flour is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon into the tin.

Bake for 20 mins or until the tops are golden brown.

Serve warm.

1 Comment

  1. Andrew Rose on April 3, 2021 at 8:42 pm


    Just made a batch of these heavenly scones. We obviously cannot get the Kendal cheese here in Prince Edward Island, Canada, but an aged cheddar was perfect. Scrumptious, thank you for the recipe.

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