They remind me of the fabulous Parmesan Scones made by possibly the best bakery in the world, Brown Hound Bakery in Drogheda which I absolutely adore, so this is my homage to Jeni & Reuven!
Pancetta and Parmesan Scones
450g Plain Flour
1 tsp Salt
1 tsp Bicarbonate of Soda
1 tsp Caster Sugar
50g Parmesan, grated
1 tbsp Chives, snipped
1 tbsp grated Parmesan for sprinkling
Preheat your oven to 230c/Gas Mark 8 and take out two baking sheets.
Fry the pancetta in a dry pan until crisp on both sides, remove to a sheet of kitchen paper and allow to cool. If you're feeling like a treat, fry a slice of bread in the leftover pancetta fat, just to sustain you. Best fried bread in the whole wide world...
In a large bowl, mix the flour, salt, bicarb, sugar, parmesan, chives and the pancetta (crumble it up as you drop it into the bowl). Make a well in the middle.
Add the buttermilk and mix gently by hand - don't overwork or it will become very tough and doughy. If it's too dry, add another splash of buttermilk.