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Maple-bacon buttermilk scones recipe

66 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

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

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

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.
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.
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.