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