Tue, 30 November 2021
Chef: Edward Hayden
I adore these scones as a bread option for a dinner party but also as a lunchbox filler. You can have as much fun and variation as you like by playing around with the ingredients to change the flavour of the scones
Savoury Scone Mixture:
1lb/450g self-raising flour
Pinch salt
1 teaspoon cayenne pepper or paprika
3oz/75g grated cheddar cheese
3oz/75g butter
1 large egg
Approximately 5floz/150ml Irish Yogurt Clonakilty Natural Kefir
Milk to combine, as required (Approx. 50-100ml)
Flavouring:
5oz/150g bacon lardons
2 teaspoons of freshly chopped thyme
Glaze:
1 egg
3 tablespoons milk
Pumpkin Seeds
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 180C/350F/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 kefir 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.
