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  /  Baking   /  Edward Hayden’s Bacon and Thyme Scones

Edward Hayden’s Bacon and Thyme Scones

By Irish Yogurts Clonakilty 

Bacon and Thyme Scones By Irish Yogurts Clonakilty
  • 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.
  • 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
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