These moreish scones are easy to make and hard to say no to! M A P L E - B AC O N B U T T E RM I L K S C O N E S Makes 18 Takes 45 mins Cost per serve 26p 300g pack smoked streaky bacon, diced 2 tbsp maple syrup 430g self-raising flour, plus extra for dusting ½ tsp fine salt 4 spring onions, finely chopped 170g butter, cut into cubes 240ml buttermilk 1 egg, lightly beaten
1 Preheat the oven to gas 6, 200°C, fan 180°C and line a large baking tray with nonstick baking paper. Fry the bacon over a medium-high heat for 5-7 mins until golden and crisp. Stir in the maple syrup and fry for 1 min. Transfer to a plate
10
lined with kitchen paper; set aside to cool completely. 2 Meanwhile, sift the four and salt into a large mixing bowl; stir in the spring onions. Add the butter; rub in with your fingertips until the mixture resembles large breadcrumbs. Stir in the cooled bacon. Gradually mix in the buttermilk with a table knife to form a slightly sticky dough. 3 Lightly dust a work surface with four, then tip out the dough and roll out into a rough 22cm square, about 2.5cm thick. Cut the dough into 9 squares, then cut each square into 2 triangles and place on the baking tray. Lightly brush the tops of the scones with egg and bake for 18-20 mins until golden. Each scone contains Energy
923kJ 221kcal 11%
Fat
Saturates
13g 6g 18% 32%
Sugars
Salt
2g 2%
0.8g 14%
of the reference intake. See page 3. Carbohydrate 23g Protein 5g Fibre 1g
EASY SWAPS No buttermilk? Add 1 tbsp lemon juice or cider vinegar to 225ml milk. Leave to stand for 5 mins, then use as above.
RECIPES CAROLINE MORRISH, ELLA TARN, JOHN GREGORY-SMITH PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE, LOTTIE COVELL, AMBER DE FLORIO PROP STYLING MORAG FARQUHAR, TAMZIN FERDINANDO, JENNY IGGLEDEN
Afternoon pick-me-up
