• 2 tbs olive oil
• 6 bacon rashers, rind and excess fat trimmed, finely chopped
• 1 brown onion, halved, finely chopped
• 300g (2 cups) self-raising flour
• 2 tsp caster sugar

Recipe Steps:

• 1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper.
• 2. Heat oil in a frying pan over medium heat. Add bacon and cook, stirring, for 2 minutes or until crisp. Add onion and cook, stirring, for 5 minutes or until soft. Transfer to a plate lined with paper towel. Set aside for 5 minutes to cool.
• 3. Place flour and sugar in a bowl. Use your fingertips to rub butter into the flour mixture until it resembles breadcrumbs. Combine milk, chives and bacon mixture in a jug. Make a well in the centre of the flour mixture and add milk mixture. Use a round-bladed knife in a cutting motion to mix until just combined. Bring dough together with your hands. Turn onto a floured surface and knead until smooth. Shape dough into a 2cm-thick disc. Use a 5cm-diameter round pastry cutter dipped in flour to cut out scones. Place scones, side by side, on tray. Brush with extra milk and sprinkle with poppy seeds.
• 4. Bake in preheated oven for 15 minutes or until scones are golden brown and sound hollow when tapped on the top. Remove from oven and transfer to a wire rack. Serve with extra butter.