Bacon in a cookie? Cookie bacon? Quite weird no? Maybe, but it is darn yummy. It has this amazing combination of sweetness and the unique tang that follows it later. You can have this dish for breakfast as well.
- 1 tablespoon of rapeseed oil
- 250g of smoked streaky bacon, cut into 2cm pieces
- 450g flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- A generous pinch of salt
- 225g cold butter, cut into 1cm cubes
- 180ml maple syrup, plus a little extra for glazing
- 180ml of buttermilk
- 1 egg
- Sea salt to sprinkle
Take a pan. Place it over the gas stove. Let it heat over a medium flame. Once the pan is nice hot, start frying up the bacon. Keep adding little oil to get that crispiness. Take it off the pan and let it cool. Meanwhile, take a bowl. Pour in the flour, some sugar, baking powder, baking soda and some salt. Also add the butter to it. Just make sure that there are no big lumps formed. Small lumps are okay but no big ones.
Start adding the maple syrup in it along with the buttermilk in a bowl. Mix these things well and then pour it on the cold bacon. Now pour the dough on a nice clean surface and start rolling it. The thickness should be about 6 cm. Then start cutting it into circles with a 5cm diameter.
Start placing the scones in the baking sheets. Make sure that the baking tray is lined with parchment paper. Let it stay in the refrigerator for about 10-15 minutes. While it is getting set, preheat the oven to 180 degree Celsius. Take another bowl and start whisking eggs.
Now before throwing the scones in the oven, brush a little of the egg and dust some sea salt. Then set to bake for about 20-25 minutes. After that, take the scones out from the oven and brush the maple syrup on it. Again, place them in the oven for about 2 minutes and let it cool.