Chef Gregory Marchand's Maple Syrup and Smoked Bacon Scones
Makes 30 scones
257g cold butter
600g plain flour
13g baking powder
2g baking soda
385g smoked bacon, diced and cooked crispy then fridge-cold
190ml maple syrup, plus extra for drizzling
1 egg, for wash
Cut the butter into cubes and keep cold. Put all the dry ingredients in a medium bowl and rub the cold butter until you have lumps no bigger than peas.
Toss in the cold bacon to coat with flour and break up clumps.
Stir in the liquids until a soft dough forms. Scoop out each scone with an ice cream spoon (60g) and place on a tray lined with parchment paper.
Brush with egg wash.
Bake at 170C/gas mark 3 ½ for 15 minutes, drizzle with maple syrup and bake for 4 more minutes.