On Thursday, April 1, 2021 at 2:32:47 PM UTC-4, dsi1 wrote:
> 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!

A more mature diet isn't always a necessity?