Smoothie Bar

Lorem ipsum dolor sit amet, consectetur adipiscing elit. In vulputate tellus justo, at vehicula tortor facilisis sit amet. Aliquam a tortor ac mauris auctor.

Image Alt
  /  Baking   /  Edward Hayden’s Bacon and Thyme Scones

Edward Hayden’s Bacon and Thyme Scones

Share this recipe

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
No reviews yet
Post Review

Upload your own Recipe!

    By using this form you agree with the storage and handling of your data by this website. See our Privacy Policy