Maple-Bacon Buttermilk Scones

Maple-Bacon Buttermilk Scones

300g pack smoked streaky bacon, diced

2 tbsp. maple syrup

430g SR flour, Plus extra for dusting

½ tsp salt

4 spring onions, finely chopped

170g butter, cut into cubes

240ml buttermilk

1 egg, lightly beaten

Preheat oven fan 180C. Line a large baking tray with non stick baking paper. Fry the bacon for about 5 mins until golden and crisp. Stir in the maple syrup and fry for a further 1 min. Transfer to a plate lined with kitchen paper, set aside to cool completely, Sift the flour and salt into a large bowl, stir in the spring onions. Add the butter and rub with finger tips until mixture resembles large bread crumbs, stir in the cooled bacon. Gradually mix in the butter milk with the blade of a table knife to form a slightly sticky dough. Lightly dust a work surface with flour and tip out the dough and roll out to a rough 22cm square, about 2.5 cm thick. Cut the dough into 9 squares, then cut each square into 2 triangles and place on the baking tray. Lightly brush the tops of the scones with the egg and bake for about 18 – 20 mins until golden. When slightly cooled, slice in half, butter and enjoy.

 

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