Bacon and maple syrup are a mix of sweet & salty that just never gets old for me. I also really love scones and this combo in scones form is a wonderfully easy breakfast to whip up that is especially enjoyable in Autumn.
Scones are pretty easy to make. If you have a pastry cutter, which looks like a few curved wires with a handle attached, it makes it easier, but if you don’t you can absolutely use your fingers. A pastry cutter can usually be found at a super affordable price and if you make a lot of scones or pastry, I highly recommend adding one to your kitchen collection.
The clotted cream to serve these scones with is completely optional, however I love the flavour it adds to them. The cream mixed with the sweet and the crispy, salty bacon is just a gorgeous combination that goes so well with a nice cup of coffee on a weekend morning. Let’s get started!
Makes 12 scones
Ingredients
- 200g sliced streaky bacon
- 135g cold unsalted butter, cut into cubes
- 300g plain flour
- 20g golden caster sugar
- 1/2 tablespoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1 teaspoon sea salt flakes, plus more for sprinkling on the scones
- 100ml maple syrup, plus more for drizzling
- 125ml buttermilk
- 1 large egg, lightly beaten with a splash of milk
- Clotted cream to serve (optional)
Method
- Put the sliced streaky bacon into a cold frying pan with about an inch of water on medium-high heat. The water will evaporate and help the fat to render, which means the bacon will be crispier. Once the water is evaporated, keep cooking the bacon, scraping the bottom of the pan a couple of times with a spatula to help it along. The bacon is done when the bacon is bronze and crispy. Remove the bacon to a paper towel-lined plate and set aside to cool.
- Pre-heat the oven to 190°C / 170° Fan / 375°F and prepare 2 baking sheets by lining them with baking paper.
- Add the flour, sugar, baking powder, bicarbonate of soda and sea salt flakes to a mixing bowl. Use a pastry cutter to cut the butter into the dry ingredients. If you don’t have a pastry cutter, use your fingertips to rub the butter into the dry ingredients. The butter needs to be completely incorporated into the dry ingredients until it has a sandy texture and you have no lumps any bigger than a small pea.
- Crumble or chop the crispy, cooled bacon and add it to the mix, stirring to combine. Then add the maple syrup and the buttermilk and stir until a dough forms.
- Spoon out the dough into 12 evenly sized lumps onto the prepared baking sheets. Make sure to leave a bit of space for the scones to expand as they cook. Brush each scone with a bit of the beaten egg wash.
- Bake the first tray for 15 minutes. Remove the tray from the oven and drizzle each scone with a little maple syrup and bake for a further 10 minutes. When the scones come out of the oven, sprinkle each scone lightly with sea salt flakes. Repeat with the second tray of scones. Serve with clotted cream (optional).
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