Put the olive oil in a frying pan over medium-high heat.

Add the chopped bacon and cook until just starting to crisp.

Transfer the bacon to a plate lined with kitchen paper and set aside.

Preheat the oven to 200C/180C Fan/Gas 6.

Grease or line one large or two smaller baking trays.

Grate 220g of the cheese coarsely. Grate the remaining 30g finely and keep separate.

Sift together the flour, baking powder and salt into a large mixing bowl.

Grate in the butter (dip the butter into the flour now and then to stop it sticking) then rub it in using your fingertips.

Stir in the cooked bacon, the chopped spring onions, plus the 220g of coarsely grated cheese.

Stir in 220ml of the yogurt, milk or buttermilk and start to bring together: add more liquid as needed to create a soft but not wet dough.

On a floured surface, briefly knead the dough into a ball then roll out 2½ - 3 cm thick.

Using a 6-7 cm cutter stamp out scones and place them on the prepared baking tray(s). Re-roll the scraps to make more until all the dough is used up.

Brush a little milk, yogurt or buttermilk over the tops of the scones.

Sprinkle with the reserved 30g of finely grated cheese.

Place in the pre-heated oven and bake until risen and golden (13-15 min).

Transfer to a wire rack to cool for a few minutes.

Serve warm, split and spread with butter.

Tip: pull apart rather than cut to retain the light and fluffy texture.

Best eaten within 2 days of baking or can be frozen when cold.

Reheat in a low oven or the microwave.