Smoked Bacon and Maple Syrup Scones Recipe
The Bacon Scone is one of Frenchie’s signature dishes. Greg Marchand created it together with Camille Malmquist in 2013, when she was head pastry chef at Frenchie To Go in Paris. The savoury-sweet-smoky balance is perfect and makes these littler scones incredibly addictive.
Preparation Time: 45 minutes
Cooking Time: 19 minutes
190g of cooked bacon (750g of raw bacon)
125g maple syrup
300g soft wheat flour
7g baking powder
1g baking soda
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.
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