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Maple syrup and smoked bacon scones
Published: June 17, 2016 at 11:43 AM
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Makes 25
A little effort
Total time: 1 hr
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Scones for starters? Greg Marchand of Frenchie in Covent Garden gives us the secret to his light and fluffy scones infused with maple syrup and studded with smoked bacon
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Enjoy these maple syrup and smoked bacon scones, then check out our fruit scones, cheese scones, cheese and chive scones, potato scones and more scone recipes.
Ingredients
Nutrition
-
385g smoked streaky bacon
diced
-
275g cold butter
-
600g plain flour
-
36g golden caster sugar
-
13g baking powder
-
1/2 tsp bicarbonate of soda
-
190ml maple syrup
plus extra for drizzling
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255ml buttermilk
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1 egg
beaten
-
to serve clotted cream
Nutrition: per serving
- kcal245
- fat13.3g
- saturates7.2g
- carbs25.5g
- sugars6.5g
- fibre1g
- protein5.5g
- salt1.1g
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Method
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step 1
Put the diced bacon into a cold frying pan and turn the heat to medium. Cook until the fat renders out and the bacon is golden and crisp. Scoop the pieces out with a slotted spoon, leaving the fat in the pan, put onto a plate and leave to cool to room temperature, then cover and chill in the fridge until you’re ready to make the scones – they should be fridge-cold when you use them. Cut the butter into cubes and keep cold, also in the fridge.
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step 2
Heat the oven to 170C/fan 150C/gas 3½. Put the flour, sugar, baking powder, bicarb and 1 tsp fine salt in a medium bowl. Add the cold cubed butter and rub into the dry ingredients with your fingertips until you have lumps no bigger than peas. Toss in the cold bacon to coat with the flour, breaking up any clumps.
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step 3
Stir in the maple syrup and buttermilk until a soft dough forms. Scoop out each scone with an ice cream scoop (they should weigh around 60g) and put on trays lined with baking paper, with enough space between them for each to expand (you’ll probably need two trays). Brush each scone with egg wash.
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step 4
Bake in batches for 15 minutes, then drizzle with a little more maple syrup and bake for a further 10 minutes until risen and golden. Sprinkle with a pinch of sea salt and serve with clotted cream.
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