Bacon & Maple Syrup Scones

Sometimes you go to a restaurant and there's one item on the menu that really stands out and forever sticks in your mind.  When I went to Frenchie Covent Garden this past July that thing turned out to be their snack of Bacon Scones with Maple Syrup.  

 

One bite and I was a complete goner.  Salty, sweet, smoky and savory....what more could I ask for?  They were so good, in fact, that I not only had them as my starter but later on as my dessert!  Don't get me wrong, the entire meal and service at Frenchie was fantastic, but one month on and I am still dreaming about those amazing scones.    

Lucky for me the recipe for their signature dish was readily available on the internet.   The ingredients are easy to gather and the dough comes together super quick.  Try and use the best maple syrup you can find for this recipe.  I finished off the glazed scones with a light sprinkling of smoked Maldon sea salt to further enhance the smoky flavor.    

 

While the restaurant's version will always taste best in my mind, I think these homemade beauties are a pretty good substitute - and I don't need to travel 5,000 miles to get them!

Bacon & Maple Syrup Scones (adapted from Frenchie)

Makes about 35 

385 grams smoky bacon, diced and cooked until crispy and then fridge-cold

275 grams unsalted butter, cold and cut in to cubes

600 grams all-purpose flour

36 gams granulated sugar

13 grams baking powder

2 grams baking soda 

1 teaspoon salt

190 ml maple syrup, plus more for drizzling

255 ml buttermilk

1 egg, beaten

Maldon smoked sea salt, for finishing 

Preheat oven to 350 degrees.

In the bowl of a food processor pulse the flour, sugar, baking powder, baking soda and salt until combined; about five 1-second pulses.  Add butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses. Transfer mixture to large bowl and stir in the cold bacon bits.

Combine the buttermilk and maple syrup and add to dry mixture.  Stir until soft dough forms.  Scoop out each scone with an ice cream scoop (I used a #24 size) on to parchment lined baking sheets.  Brush with egg wash.

Bake for 15 minutes, then brush with maple syrup and sprinkle of sea salt, and return to oven for another 10 minutes or until deep golden brown.  Serve warm with clotted cream or butter.