Cooking Instructions
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Step 1
First, cook your
Turkey Bacon (4 slices)
until crisp however you prefer. With a small batch of 4 like this, I just microwave it between paper towels on a plate for 5 minutes. Crumble it and set it aside.
Step 2
Pre-heat the oven to 375 degrees F (190 degrees C) and line a baking sheet with a silicone mat or parchment.
Step 3
In a bowl, whish the
All-Purpose Flour (375 g)
,
Baking Powder (20 g)
,
Dark Brown Sugar (25 g)
,
Salt (6 g)
, and
Ground Cumin (2 g)
together. Then use a pastry cutter to cut in the
Butter (120 g)
and
Shredded Cheddar Cheese (115 g)
until the mixture is pebbly and the butter is all coated in flour.
Step 4
Put the bowl in the freezer for 15 minutes to chill it again. When the time is up, stir in the crumbled bacon,
Fresh Chives (9 g)
, and
Plain Greek Yogurt (285 g)
to bring it together. It will be really shaggy and that is ok.
Step 5
Bring the mixture together into a ball with floured hands, then press it out into a large disc that is about 1 inch thick. Use a 3 inch biscuit cutter to cut out as many scones as you can get, keeping the cuts close together.
Step 6
Bring the scraps together again and cut out as many more as you can. You should get about 10.
Step 7
Line up the scones on the sheet tray and brush them all with the
Egg (1)
. Bake them for about 20 minutes, until really golden brown.
Step 8
Let them cool a bit, then serve!
