On Thu, 01 Apr 2021 13:10:28 -0600, US Janet >
wrote:

>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.

lol

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