Bacon And Thyme Scones/Loaf

I really enjoy community cookbooks, those put out by schools and local groups.  They show us how regular people (like ourselves) eat and live.  I have quite the collection of them!  It's always handy to see how real people cook, using ingredients and methods that we all can use to make life a bit easier in the kitchen.   

Here we have a recipe from The Irish CountryWomen's Association Cookbook, put together by the ladies of the Association to share dishes that are cooked in their homes.  This particular recipe is by Edward Hayden, an Irish TV chef and food writer.  I'm guessing he's not one of the women, though he probably makes it in his own home:-).

cheesy and golden, ready for slicing and loads of butter 

ingredients:


140g. (5 oz) bacon, diced

450g. (1 lb) plain flour

1 heaped tsp baking powder

1/2 tsp cayenne or paprika

pinch of salt

85g. (3 oz) cold butter, diced

85g. (3 oz) tasty cheddar cheese, grated

2 tsp fresh thyme, finely chopped or herb(s) of your choice

1 large egg, lightly whisked with a fork

200 mLs (7/8 cup) buttermilk

a handful of pumpkin seeds (pepitas), and extra grated cheese to top the scones/loaf if you wish



Method:


Fry the diced bacon in a dry pan till it starts to go brown; put aside to cool

Sieve the flour, baking powder and cayenne into a large mixing bowl

Add the salt and the diced butter

Rub the butter in with your fingertips till the mixture looks like breadcrumbs

Throw in the cheese, herbs and bacon

Pour the whisked egg into the middle of your flour mixture, and blend in with a knife

Gradually mix in the buttermilk, so you end up with a soft, sticky dough

At this point, decide whether you're making a loaf, or scones like Edward does

I went for the loaf, and spooned the dough into a lined loaf tin

Sprinkle on pumpkin seeds (pepitas) and extra cheese if using

Bake the loaf @185C for about 45 mins or till golden on top and a skewer in the middle comes out clean

If you go for the scones, roll out the dough on a lightly-floured surface, cut into 10-12 pieces and place on a greased baking tray

Sprinkle on the pepitas and cheese

Scones bake at 180C for about 25 mins. till golden brown on top

Whether loaf or scones, this is delicious with lots of salty butter spread thickly

Keep any leftovers in an air-tight container for several days

If you made a loaf, you can slice thinly and toast or grill the next day(s)



Notes:


Use a mix of vintage cheddar and parmesan if you like a strong, cheesy flavour

Edward suggests mixing an egg with a bit of milk to brush the tops of the scones/loaf, but I didn't bother - it was plenty moist enough to hold the pepitas 

ingredients go into the large mixing bowl 

mix till you have a smooth, sticky dough

plop the dough into the lined loaf tin

baked @ 185C for about 45 mins.

slice thinly and slather with butter

     artwork © Sherry's Pickings