On Thursday, April 1, 2021 at 7:46:56 AM UTC-10, Boron Elgar wrote:
> 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.

It sounds good and I might even give it a try. Alas, I fear that I can no longer eat the same way I've been cooking and eating. It just makes me want to cry. Live it up boys, tomorrow we die!