Bacon & Maple Scones

Directions

In a large bowl, add the flour, baking powder, and baking soda. Mix well.

Cut the butter into the flour mixture with your finger tips until coarse meal forms, do not over work with it.

Add the buttermilk and maple syrup, and stir until just combined.

Mix in the bacon bits.

Turn the dough onto a well floured cutting board.

If the dough is sticky, add a bit more flour.

Shape the dough into ½-inch thick round, then cut with a 1½-inch diameter cookies cutter or scone cutter.

Place the scones onto a large baking sheet with baking mat or parchment paper.

Put the baking sheet into the fridge for about 10 to 20 minutes.

Meanwhile preheat the oven to 350℉ (180℃).

Take the scones out of the fridge, brush each scone with egg wash.

Then sprinkle a few sea salt flakes.

Bake for about 25 minutes until golden and brown.

Remove from the oven and let cool for a few minutes.

Serve warm.