Instructions: 1. Heat the oil in a thick based saucepan. Add the bacon and fry for four minutes or until crispy, then add the onion, garlic, thyme and bay leaf.

Saute for at least 20 minutes or until the liquid has evaporated and the onion has caramelised.

2. Add the cannelloni beans and chicken stock and bring to the boil. Reduce the heat and simmer for 15 minutes.

3. Meanwhile make the scones. Preheat the oven to 230 c / 450 f / Gas Mark 7. Place the flour, cornmeal, baking powder and salt in the large bowl of an electric mixer. Add the butter and beat until it resembles coarse bread crumbs (or use your fingertips and rub in the butter until it resembles coarse breadcrumbs).

4. Whisk the butter milk, eggs and thyme in a bowl to blend. Season well, then add to the flour mixture to form a smooth dough. Transfer to well floured work surface and roll out to 12mm / 1/2 inch thick. Using a 2 1/2 cm / 1 inch biscuit cutter cut out the scones. Transfer to greased baking sheets and brush with the egg yolk. Sprinkle the parmesan cheese over the top and cook for about 10 to 12 minutes or until golden brown.

5. Discard the thyme and bay leaf from the soup, using a liquidiser or hand blender, puree the soup, in batches, until smooth, return to the saucepan and heat through. Stir in the lemon juice and season with salt and freshly ground black pepper.

6. Garnish the soup with cracked black peppercorns, shavings of parmesan and sprigs of thyme. Serve with the hot thyme and corn scones.

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