Maple Bacon Buttermilk Scones

Method

1. Place a large frying pan over a medium high heat and fry the bacon in a little oil until crisp and sizzling. Transfer to a plate lined with kitchen paper and set aside to cool completely.
2. Preheat the oven to 180˚C. Whisk the egg in a bowl and set aside.
3. In a large mixing bowl combine the flour, sugar, baking powder, baking soda and salt. Using a fork or pastry cutter press the butter into the dry ingredients until you have a mixture with resembles rough breadcrumbs. Don’t worry too much if there are still some rogue lumps of butter.
4. Combine the maple syrup and buttermilk in a pyrex jug and pour this into the butter mixture along with the cool bacon.
5. Using a fork bring the dough together making sure not to over mix it.
6. When the dough has come together, turn it out on to a clean work surface sprinkled with flour.
7. Roll the dough out to about 6cm in thickness and cut out 5cm diameter circles. You may have to roll the dough out again to use it all up.
8. Before the scones go into the oven, brush a little beaten egg and sprinkle a little sea salt on each one, and then bake for 25 minutes.
9. Remove the scones from the oven and brush over a little maple syrup on each one. Place back in the oven for another 3 minutes and then remove to a wire cooling wrack.
10. Serve the scones straight away or parcel up in paper bags for a savoury breakfast snack!

• Autumn
• Winter
• Breakfast
• Desserts & Baking

Ingredients

• US
• METRIC

You'll Need