Preheat the oven to 155ºC
Heat a non-stick frying pan over medium heat and cook the bacon until golden and crispy. Use a slotted spoon to remove the bacon and drain on some paper towel.
In a large mixing bowl weigh the flour, baking powder, bicarb of baking soda, salt and brown sugar. Cut the butter into the flour mixture using your fingers. The mix should resemble bread crumbs. Stir in the shredded cheese. Mix in the Greek yoghurt, bacon bits and egg. Gently mix the dough until it just comes together. The dough will be soft and shaggy but not too sticky.
Place the ball of dough on a lightly floured work surface and roll into a disc about ½ inch thick. That’s just over 1 centimetre. Use a 3-inch round cutter to cut the dough and place the scones on the baking tray lined with baking paper. Gather any remaining dough and repeat the rolling and cutting process.
Once all the scones have been cut and placed on the baking tray beat the remaining egg with a teaspoon of water. Brush the tops of the scones with the beaten egg and sprinkle with the remaining cheese and the fresh chopped parsley. Sprinkle with some fresh cracked black pepper.
Bake the scones for about 15-18 minutes. When they are baked they will be well risen and the cheese on top will be golden brown and melted and the bottom of the scones will be browned and sound hollow when tapped.
Remove the scones to a wire rack to cool for about 10 minutes before serving, or cool completely before storing.
Makes 12-16 scones depending on the size of the cutter used.