Maple-bacon buttermilk scones recipe
This savoury scone recipe with maple-bacon and spring onions is really easy to make – perfect for weekend baking ahead of a picnic. Using buttermilk to make the dough gives the scones light, soft texture, and sweet-smoky bacon adds punchy flavour. Ready in just 45 minutes, or ideal for freezing to enjoy another time, what's not to love?
See method- Makes 18
- 20 mins to prepare and 25 mins to cook
- 221 calories / serving
- Freezable
Ingredients
- 300g pack smoked streaky bacon, diced
- 2 tbsp maple syrup
- 430g self-raising flour, plus extra for dusting
- ½ tsp fine salt
- 4 spring onions, finely chopped
- 170g butter, cut into cubes
- 240ml buttermilk
- 1 egg, lightly beaten
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Shop ingredientsEach serving contains
- Energy
- 925kJ 221.0kcal
- Fat
- 13g
- Saturates
- 6g
- Salt
- 0.8g
- Sugars
- 2g
of the Reference intake
Carbohydrate 22.7gProtein 5.3gFibre 0.8g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C and line a large baking tray with nonstick baking paper. Fry the bacon over a medium-high heat for 5-7 mins until golden and crisp. Stir in the maple syrup and fry for 1 min. Transfer to a plate lined with kitchen paper; set aside to cool completely.
- Meanwhile, sift the flour and salt into a large mixing bowl and stir in the spring onions. Add the butter and rub in with your fingertips until the mixtureresembles large breadcrumbs; stir in the cooled bacon. Gradually mix in the buttermilk with a table knife to form a slightly sticky dough.
- Lightly dust a work surface with flour, then tip out the dough and roll out into a rough 22cm square, about 2.5cm thick. Cut the dough into 9 squares, then cut each square into 2 triangles and place on the baking tray. Lightly brush the tops of the scones with egg and bake for 18-20 mins until golden.
- Tip: Use a cookie cutter in step 3 to make classic round scones.
- See more Baking recipes
Freezing and defrosting guidelines
Make up to 2 days before and keep in an airtight container, or freeze between layers of baking paper in a freezer-proof container for up to 1 month. Defrost at room temperature.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
