Maple and Bacon Scones

This week has been a week of much baking. I was given some free plums, so I decided to make breakfast crumble. Calling it breakfast crumble makes me feel better about the fact that I am essentially eating pudding for breakfast. But if Deb does it, it’s okay. I’ve also made banana bread, and birthday brownies for my friend Catherine. Earlier this month I’d tried Peyton & Byrne’s brownie recipe, but split the chocolate, half plain, half orange-flavoured. They turned out really well, so I decided to repeat (I have forgiven P&B for fail crumpets). Nothing quite like a chocolate orange brownie. As for the banana bread, best new recipe! I never thought I’d want to make anything other than Nigel Slater’s chocolate banana bread, but a contender has appeared, and can be found here (icing an unnecessary extra – 3 of us got through a whole loaf in an evening. That’s how good it is.)

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As for the thing I’d actually planned on making this week, I’m actually kind of disappointed. From the Smitten Kitchen Cookbook comes “Maple and bacon scones = not as good as I was hoping”. Nothing went wrong, they were just kind of dry (which I suppose is always a danger with a scone), and I expected them to be laced with mapley goodness, and they just weren’t. I suppose this is the interesting thing about choosing 52 recipes just because you like the sound of them – there’s a higher rate of failure/disappointment, because I’m not just sticking to the things I’m familiar with and I’ve tried and tested before. But then, it’s no fun if everything works all the time. 

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Anyway, after totally selling maple and bacon scones to you, if you’d like to make them – here’s the recipe! 

85g bacon (about 3 rashers)

4 tbsp maple syrup

190g plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

55g butter

4 tbsp buttermilk

1. Fry the bacon until crisp. Remove bacon from the pan and drain it on paper towels. Pour the bacon fat into a measuring jug so you can see how much you have (should be about 2 tbsp). Freeze the fat until solid. 

2. Chop the bacon into small bits, and place in a bowl with the maple syrup. Stir and set aside. Remove bacon fat from freezer. 

3. Preheat your oven to 220C/Gas 7. Line a baking sheet. Mix the flour, raising agents and salt in a bowl and rub the bacon fat and butter into the dry ingredients until it resembles coarse breadcrumbs. Add the bacon/maple syrup mix and the buttermilk and blend together until evenly moistened. 

4. Knead a couple of times (as little as needed). Pat out to 2.5cm thickness, and cut into scones with a 5cm cutter. Place on baking sheet, and bake for 12-14mins until puffed and golden. 

 

Next week: Vanilla Bread! (but I reserve the right to change my mind…)

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