Chef Gregory Marchand's Maple Syrup and Smoked Bacon Scones

Chef Gregory Marchand's Maple Syrup and Smoked Bacon Scones

Photo of Chef Virginia Garnier's maple syrup and smoked bacon scones.

© Virginia Garnier

A mix of sweet and savoury makes this twist on the British scone, exquisite!

Ingredients

Makes 30 scones 

257g cold butter 
600g plain flour 
36g sugar 
13g baking powder 
2g baking soda 
1tsp salt 
385g smoked bacon, diced and cooked crispy then fridge-cold 
190ml maple syrup, plus extra for drizzling 
255ml buttermilk 
1 egg, for wash  

Method 

 

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. 

A real winner to bring along to your Big Lunch celebration!