I got this recipe from The Guardian (linked from a recent article back
to this recipe from 2016) and I made it today. The scones are still
hot out of the oven, but not so hot that I couldn't sample and report
the great success of them here. My notes are included in the recipe
below.

They are a tad sweet (due to the sugar and the maple syrup) buttermilk
biscuit sort of thing. VERY rich (lots of butter, whole buttermilk)
and have quite a tender crumb. Damn tasty. Note that the type of bacon
you use could also affect the taste- mine was Nodines "double smoked"
and has a wonderful flavor. I am trying to justify having a second
scone and I think I can only avoid that by taking a nap.

I hope they freeze, because I have 3 dozen smallish delights on the
cooling rack.

Scroll down the page until you come to the recipe. It is not near the
top at all.

https://www.theguardian.com/lifeands...enchie-recipes

Maple Syrup and Smoked Bacon Scones

It is important when making this that all ingredients be fridge-cold.
Makes 30 scones

cold butter 275g

plain flour 600g (I added another70 grams)

sugar 36g

baking powder 13g

baking soda 2g

salt 1 tsp

smoked bacon 385g, diced and cooked crispy then fridge-cold (I used
225 g of ALREADY CRISP COOKED BACON. I do not know what its uncooked
weight would have been)

maple syrup 190ml, plus extra for drizzling (I used a pastry brush and
basted them, and did not drizzle)

buttermilk 255ml

egg 1, for wash (I added a tsp of water)

Cut the butter into cubes (I used a box grater to shred the butter)
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 3½ for 15 minutes, drizzle I(I used a pastry
brush) with maple syrup and bake for 4 more minutes.