Annie Bell's Cheese and Bacon Sconettes

1. Trim off and discard the bacon fat, and dice the bacon. Heat the oil in a large frying pan over a medium heat and fry the bacon for 3-5 minutes until golden, separating out the pieces and stirring frequently. Drain on a double thickness of kitchen paper and leave to cool.
2. Preheat the oven to 200C/180C fan/400F/gas 6 and butter a baking sheet.
3. Place the flour, baking powder and butter in a food processor and reduce to crumbs. Whiz in the egg and mustard and transfer to a large bowl. Stir in the bacon, two thirds of the cheese, and the sage. Add a trickle of milk at a time until the dough starts to cling together in lumps, then bring it into a ball and knead until smooth.
4. Roll the dough to 1cm thick on a lightly floured surface, trim the edges with a sharp knife, slice into 4cm squares, then halve these into triangles. Bring the trimmings into a ball then roll and cut in the same way. (Discard any dough remaining after this, do not roll a third time.)
5. Place the scones a little way apart on a baking tray, brush the surface with milk, dot with the remaining cheese and bake for about 12 minutes until risen and golden at the corners. Loosen with a spatula and leave to cool for 20 minutes.
6. To serve, slit and fill with a dab of butter or cream cheese, or a dollop of egg mayonnaise, and decorate with watercress sprigs if wished.