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Perl Las Blue Cheese, Bacon and Spring Onion Buttermilk Scones

Perl Las is an award winning Welsh Blue Cheese produced by Caws Cenarth Cheese from organic cows milk. It's a beautiful creamy cheese, with its origins as a Caerphilly cheese, and which has delicate blue overtones which, while strong, are not overpowering. With St David's Day in mind, I fancied trying the Perl Las out in some savoury scone recipes.  After doing some research, nothing I found was quite right, so I decided to try and amalgamate some ideas to produce my own version.

Although I used Perl Las, you could use any blue cheese, but you will get a slightly different flavour. I decided I wanted to add some bacon, after all blue cheese and bacon hold a natural affinity. To freshen the taste, I also decided to use some chopped spring onion. The resulting scone tastes gorgeous; lovely and cheesy with the bacon giving a salty bite and a background hint of sweetness from the sugar. If there was anything I'd consider adding, it might be to add in some ground black pepper. However, Mike thought they were fab as is (although he did take a sample of four scones before he made up his mind ;-) ). We also tried them spread with a little cranberry and red onion marmalade - all I can say is wow! Well worth it.

 Ingredients (makes 10)

225g plain flour
80g sugar
1 tbspn baking powder
1/2 tspn salt
85g cold unsalted butter, diced
1 large egg
120ml buttermilk
175g Perl Las cheese, crumbled
2 spring onions, chopped
4 rashers good streaky bacon, cooked till crisp then drained and crumbled

a beaten egg to glaze the scones before cooking

Preheat the oven to 180 fan / 200 conventional.

Place the flour, salt and baking powder in a bowl. Rub in the cold butter until the butter resembles lumps no bigger than small peas and is well distributed throughout the flour. (I used my KitchenAid to do this, using the flat beater for about 3-4 minutes).

Add the sugar, cheese, bacon and spring onions. Mix through.

Add the egg and the buttermilk and mix to form a soft and sticky dough - do not overwork.

Turn out onto a lightly floured surface and knead slightly to bring together. Pat out to a depth of 1/2 inch. Cut out scones and place on a baking sheet (I use one with a silicone liner). Brush with a little beaten egg,

Bake in the middle of the oven for 12 - 15 minutes till risen and golden.

Remove to a wire rack and allow to cool.

These are lovely still warm from the oven with a bit of relish or chutney.

The flavour develops as they cool, but as with all scones, they are best eaten on the day they are made. I hope you like them.



  1. These look amazing! Can't go wrong with bacon and cheese :) I don't know why I've never made my own scones.

    1. Thanks. Every so often I get a craving for something savoury rather than sweet and these fit the bill. Love bacon :-) .

  2. Dear Susie! I absolutely love these scone idea! It's like a perfect breakfast in a scone - yum!! Have a great day!

  3. Oooh - those look gorgeous - we're big blue cheese fans, and I don't know why I haven't thought of baking with it before ... some experimenting to ensue once I've given these a go!

    1. Thanks. I know what you mean. I couldn't help snacking on cheese as I made them! :)

  4. Hi Susie:
    I saw your post over on Scarletta bakes.
    You mentioned your scones there and instantly I was caught in your net.
    Your being a brit didn't hurt either.

    I'm a female Canadian, but with British roots.
    I love the British side of me. My Grandma was British as well as my Grandfather.
    My aim in my kitchen is to cook like my Grandma. So that everything melts in your mouth.

    It is interesting that you are in Cardiff.
    I have a cousin (well 3rd cousin) in the Archives there.
    I have kept in touch with her Mama for almost 40 years.

    At any rate your scones sound wonderful, and I am definitely going to make them.
    I have also subscribed to your post.

    Oh! What substitute would say would be closest to your blue cheese?
    I definitely can't get yours here :~((


    1. Hi Charlie

      I'm so, so sorry but I only found your comment today in my 'spam' filter (I didn't even know I had one until today - I need a blogging 101 course!).

      Wow, I'm amazed at the Canada - Cardiff connection. My grandmother's brother emigrated to Toronto around the beginning of the 20th Century, but we have lost touch with the family. I know he has descendents out there still, as I remember my mum received a letter from them some years ago. Sadly, she has dementia now, so doesn't remember anything, and we can't find the letter now.

      Anyway, thank you for your lovely comments. You could use any blue cheese that can be crumbled (so not a soft, spreadable one). Something like Stilton perhaps? I don't know if you can get that there, but it's probably the most famous British blue cheese, so if you can't find it, you may know of it and be able to find something that's similar.:)

      Best wishes,



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