Bacon & Thyme Scones

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.