Afternoon pick-me-up

MAPLE-BACON BUTTERMILK SCONES

Makes 18

Takes 45 mins

Cost per serve 26p

Ingredients

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 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.