Step 1

Preheat the oven to 180C/350F/Gas Preheat the grill to a medium-high setting. When the grill is hot, grill the bacon for 2-3 minutes on each side, or until crisp and golden-brown. Set aside on a plate lined with kitchen paper. When cool enough to handle, crumble into small pieces. Set aside until needed.

Step 2

Sift the flour, salt and baking powder into a large mixing bowl. Stir in the mustard powder.

Step 3

Add the diced butter to the bowl, then rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.

Step 4

Make a well in the centre of the dry mixture and add the beaten egg and cream, gradually drawing the dry mixture into the wet mixture using a wooden spoon.

Step 5

Stir in the onion marmalade and reserved bacon pieces, then gradually stir in enough milk to make the mixture come together as a soft dough. (The mixture should not be sticky.)

Step 6

Dust a clean work surface with a little flour. Turn the dough out onto the work surface and roll it out to a thickness of 2.5cm/1in. Stamp out twelve 5cm/2in rounds from the dough using a cookie cutter, placing them onto a non-stick baking sheet as you go.

Step 7

Bake the scones in the oven for 15-20 minutes, or until risen and golden-brown. Set aside to cool on a wire rack for at least 10 minutes before serving.