Ingredients

  • 450g plain flour, extra for dusting
  • 1 tsp bicarbonate of soda
  • 25g chilled and diced Kerrygold® Irish Creamery Butter 454g
  • 225 ml buttermilk
  • 1 egg, beaten
  • 150 g cheddar, grated
  • 6 slices of bacon
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Directions

  1. First, fry the bacon until crispy in a pan and then let cool on a paper towel. Once cooled, chop into small cubes.
  2. Heat up the oven to 220°C. Sift the flour and bicarbonate of soda into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
  3. Add in your cooled bacon and grated cheese.
  4. Dig a little well in the centre and pour in the buttermilk and beaten egg. With a tablespoon, quickly but gently stir in the liquid until it’s soft but not sticky.
  5. Dust down your work surface with some flour. Turn the dough out and pat into a circle about 2.5cm (1in) thick.
  6. With a cutter or sharp knife, carve up the dough into 5 cm (2in) shapes.
  7. Pop the scones onto a nonstick baking sheet and brush the tops with the beaten egg.
  8. Bake for 10 - 15 minutes until they rise to a delicious shade of golden brown.
  9. Leave to cool for at least 10 minutes on a wire rack, then serve up with butter curls.

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