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Frenchie Covent Garden_Recipe_Bacon and maple syrup scones_Greg Marchand

Smoked bacon and maple syrup scones – Frenchie Covent Garden

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MAKES

30

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TAKES

Prep 15 minutes
Cook 19 minutes

RECIPE

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257 g cold butter
600 g plain flour
255 ml buttermilk
190 ml maple syrup + extra for drizzling
385 g smoked bacon, diced and cooked crispy then fridge-cold
36 g sugar
13 g baking powder
2 g baking soda
1 tsp salt
1 egg, for wash

1

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.

2

Stir in the liquids until a soft dough forms. Scoop out each scone with an ice cream spoon (60 g) and place on a tray lined with parchment paper.

Brush with egg wash.

3

Bake at 170C/gas mark 3 ½ for 15 minutes, drizzle with maple syrup and bake for 4 more minutes.