Smoked Bacon and Maple Syrup Scones

Frenchie (2)


  • 190g of cooked bacon (750g of raw bacon)
  • 125g maple syrup
  • 140g butter
  • 300g soft wheat flour
  • 15g sugar
  • 7g baking powder
  • 1g baking soda
  • 130g buttermilk
  • 2g salt
  • Egg yolks

Makes 30

Preparation Time:  45 minutes

Cooking Time: 19 minutes


Dice the bacon, then brown in a skillet or frying pan until golden and crispy. Cut the butter in to cubes and set aside in the refrigerator.

In a medium bowl, mix the flour, sugar, baking powder, baking soda and salt with the cold butter by hand to form lumps no bigger than a pea.

Incorporate the cold bacon, then add the maple syrup and buttermilk and mix to a soft dough. Be careful not to overwork the dough.

Preheat the oven to 170C – 325F (gas mark 3).

Use an ice cream scoop to shape 60g (2.12oz) portions of dough in to scones and place on a baking sheet lined with parchment (baking) paper.

Brush the scones with egg yolk, then bake for 15 minutes. Drizzle the scones with maple syrup and bake for 4 more minutes.