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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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Prep 15 minutes
Cook 19 minutes


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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


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 (60 g) 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.