On Thu, 01 Apr 2021 13:46:50 -0400, 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 delicious. Thank you for tryin it for me.
Janet US