Maple-bacon buttermilk scones recipe

Maple-bacon buttermilk scones recipe

40 ratings

This savoury scone recipe with maple-bacon and spring onions is really easy to make – perfect for weekend baking ahead of a picnic. Using buttermilk to make the dough gives the scones light, soft texture, and sweet-smoky bacon adds punchy flavour. Ready in just 45 minutes, or ideal for freezing to enjoy another time, what's not to love? See method

  • Makes 18
  • 20 mins to prepare and 25 mins to cook
  • 221 calories / serving
  • Freezable

Ingredients

  • 300g pack smoked streaky bacon, diced
  • 2 tbsp maple syrup
  • 430g self-raising flour, plus extra for dusting
  • ½ tsp fine salt
  • 4 spring onions, finely chopped
  • 170g butter, cut into cubes
  • 240ml buttermilk
  • 1 egg, lightly beaten

Each serving contains

  • Energy

    925kj
    221kcal
    11%
  • Fat

    13g 18%
  • Saturates

    6g 32%
  • Sugars

    2g 2%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 22.7g Protein 5.3g Fibre 0.8g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C and line a large baking tray with nonstick baking paper. Fry the bacon over a medium-high heat for 5-7 mins until golden and crisp. Stir in the maple syrup and fry for 1 min. Transfer to a plate lined with kitchen paper; set aside to cool completely.
  2. Meanwhile, sift the flour and salt into a large mixing bowl and stir in the spring onions. Add the butter and rub in with your fingertips until the mixture resembles large breadcrumbs; stir in the cooled bacon. Gradually mix in the buttermilk with a table knife to form a slightly sticky dough.
  3. Lightly dust a work surface with flour, then tip out the dough and roll out into a rough 22cm square, about 2.5cm 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 egg and bake for 18-20 mins until golden.

Tip: Use a cookie cutter in step 3 to make classic round scones.

Freezing and defrosting guidelines

Make up to 2 days before and keep in an airtight container, or freeze between layers of baking paper in a freezer-proof container for up to 1 month. Defrost at room temperature.

See more Baking recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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