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breakfast

Maple Bacon Buttermilk Scones

The perfect mix of sweet & savoury!

60 16
Maple Bacon Buttermilk Scones | DonalSkehan.com, The perfect mix of sweet & savoury!

breakfast

Maple Bacon Buttermilk Scones

The perfect mix of sweet & savoury!

Tuesday, November 22, 2016

1 tbsp of rapeseed oil

250g of smoked streaky bacon, cut into 2cm pieces

450g flour

2 tbsp sugar

1 tbsp baking powder

1 tsp baking soda

A generous pinch of salt

225g cold butter, cut into 1cm cubes

180ml maple syrup, plus a little extra for glazing

180ml of buttermilk

1 egg

Sea salt to sprinkle

Frying pan

Mixing bowl

Pastry cutter

Pyrex jug

Baking trays

Parchment paper

Wire rack

 

 

60 mins
Serves 16

I love the combination here of sweet and savoury, and it makes for an extremely delicious breakfast treat.

Place a large frying pan over a medium high heat and fry the bacon in a little oil until crisp and sizzling. Transfer to a plate lined with kitchen paper and set aside to cool completely.
Preheat the oven to 180˚C. Whisk the egg in a bowl and set aside.
In a large mixing bowl combine the flour, sugar, baking powder, baking soda and salt. Using a fork or pastry cutter press the butter into the dry ingredients until you have a mixture with resembles rough breadcrumbs. Don’t worry too much if there are still some rogue lumps of butter.
Combine the maple syrup and buttermilk in a pyrex jug and pour this into the butter mixture along with the cool bacon.
Using a fork bring the dough together making sure not to over mix it.
When the dough has come together, turn it out on to a clean work surface sprinkled with flour.
Roll the dough out to about 6cm in thickness and cut out 5cm diameter circles. You may have to roll the dough out again to use it all up.
Before the scones go into the oven, brush a little beaten egg and sprinkle a little sea salt on each one, and then bake for 25 minutes.
Remove the scones from the oven and brush over a little maple syrup on each one. Place back in the oven for another 3 minutes and then remove to a wire cooling wrack.
Serve the scones straight away or parcel up in paper bags for a savoury breakfast snack!
60 mins
Serves 16

Ingredients

1 tbsp of rapeseed oil

250g of smoked streaky bacon, cut into 2cm pieces

450g flour

2 tbsp sugar

1 tbsp baking powder

1 tsp baking soda

A generous pinch of salt

225g cold butter, cut into 1cm cubes

180ml maple syrup, plus a little extra for glazing

180ml of buttermilk

1 egg

Sea salt to sprinkle

You'll Need

Frying pan

Mixing bowl

Pastry cutter

Pyrex jug

Baking trays

Parchment paper

Wire rack

 

 

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