- 257g cold butter
- 600g plain flour
- 36g sugar
- 13g baking powder
- 2g baking soda
- 1tsp salt
- 385g smoked bacon, diced and cooked crispy then fridge-cold
- 190ml maple syrup, plus extra for drizzling
- 255ml buttermilk
- 1 egg, for wash
Maple Syrup and Smoked Bacon Scones by Gregory Marchand
Gregory Marchand
9th October 2018
Maple Syrup and Smoked Bacon Scones by Gregory Marchand
Maple Syrup and Smoked Bacon Scones by Gregory Marchand
Ingredients
Method
Cut the butter into cubes and keep cold. Put all the dry ingredients in a medium bowl and rub
the cold butter until you have lumps no bigger than peas. Toss in the cold bacon to coat with
flour and break up clumps.
Stir in the liquids until a soft dough forms. Scoop out each scone with an ice cream spoon
(60g) and place on a tray lined with parchment paper.
Brush with egg wash.
Bake at 170C/gas mark 3 ½ for 15 minutes, drizzle with maple syrup and bake for 4 more
minutes.
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