Bacon & Maple Bun Scones

Bacon & Maple Bun Scones Prep Time: 15 mins. Cook Time: 20 mins. Total Time: 35 mins. Serves: 8 people. INGREDIENTS: ⅔ cups (5oz/150g) smoked bacon, diced. 1 tablespoon maple syrup. 1¾ cups (7½oz/215g) self-raising flour. ½ teaspoon salt. 2 spring onions, finely chopped. ⅜ cup (3oz /85g) butter, cut in cubes. ½ cup (4floz/120ml) buttermilk. 1 egg, lightly beaten. METHOD: 1. Preheat the oven to 200°C/392°F/Gas Mark 6. 2. Fry smoked bacon over a medium heat for 5 minutes. 3. Stir in the maple syrup and fry for a further 1 minute. 4. Set aside and cool completely. 5. In a medium size bowl, add the flour and salt. 6. Rub in the butter until the mixture resembles breadcrumbs. 7. Mix in the spring onions and cooled bacon. 8. Pour in the buttermilk. 9. Stir until the mixture comes together. 10. Lightly sprinkle flour onto a work surface. 11. Roll mixture into a rough 11cm x 11cm square, of about 2.5cm thickness. 12. Cut the dough in 4 triangles, then cut each triangle into 2 triangles. 13. Place on a baking tray. 14. Brush with the lightly beaten egg. 15. Bake for 18-20 minutes until risen and golden. 16. Cool on a wire rack for 15 minutes. 17. Store scones in an airtight container at room temperature for up to 2 days. 18. You can safely freeze these scones for up to one month. 19. Mmm Scrummy!