Edward Hayden’s Bacon and Thyme Scones
Ingredients
450g self raising flour
Pinch salt
1 teaspoon cayenne pepper or paprika
75g grated cheddar cheese
75g butter
1 large egg
150ml Irish Yogurts Clonakilty Natural Spoonable Kefir
Milk to combine, as required (Approx. 50-100ml)
150g bacon lardons
2 teaspoons of freshly chopped thyme
1 egg
3 tablespoons milk
Pumpkin Seeds
Method
- Begin by heating a pan. Dry fry the bacon lardons until they are beginning to brown up. No need to cook until crispy as they will be going into the oven. Allow to cool.
- Preheat the oven to 180°c Gas Mark 4. Prepare and Grease a flat baking tray. In a large bowl place your sieved flour and cayenne pepper.
- Add the salt and diced butter. Gently rub the butter into the flour. Add the grated cheese, cooked bacon and chopped thyme.
- In a separate bowl lightly whisk the egg together and add to the dry ingredients.
- Mix in the yogurt and a little milk (if required) to achieve a soft sticky dough.
- Roll out on a floured work surface and cut into equal sized shapes using either a sharp knife or a scone cutter.
- Brush lightly with beaten egg and milk and sprinkle with the pumpkins seeds or a little extra cheese if you wish.
- Bake in the oven for 25 minutes.
- Serve warm with butter.
