This is one of Frenchie's signature dishes, created with Camille Malmquist in 2013, when she was head pastry chef at Frenchie To GO. The balance of savory, smoky, and sweet flavors is perfect – and it's what makes these little scones so incredibly addictive.
- 190 g crispy smoked bacon (from 750 g raw bacon)
- 125 g maple syrup
- 140 g butter
- 300 g soft wheat flour
- 15 g sugar
- 7 g baking powder
- 1 g baking soda
- 130 g buttermilk
- 2 g salt
- Egg yolks
Dice the bacon, then brown in a skillet or frying pan until golden and crispy. Cut the butter into cubes and set aside in the refrigerator.
In a medium bowl, mix the flour, sugar, baking powder, baking soda, and salt with the cold butter by hand to form lumps no bigger than a pea. Incorporate the cold bacon, then add the maple syrup and buttermilk and mix to a soft dough. Be careful not to overwork.
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