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Smoked bacon and maple syrup scone balls, tangy sour cream dip and green onion sufflets |

Brunch, Salted, Sweet, Cream, Biscuit Dough

The flavors of Quebec in a sweet and sour ball using a scone dough recipe.

Note

You will be better off cubing your bacon yourself. If you use already sliced bacon, cut it in small strips (julienne).

Ingredients

Recipe for 6 cookies

Scone dough

250 Gr

Bacon

70 Gr

Butter

150 Gr

Flour

10 Gr

Sugar

4 Gr

Baking powder

1 Gr

Baking soda

65 Gr

Maple syrup

65 Gr

Buttermilk

1 Gr

Salt

Dip

6 Tbsp

Sour cream

0.50 Unit(s)

Lemon juice

2 Unit(s)

Green onion

Preparation time: 60 min

Preheat your Oven at 375 °F

Making the dough

In a bowl or using a mixer, mix the flour, sugar, baking powder, baking soda, salt and the cubes of cold butter until you get lumps of a pea size.

Add the cold bacon, the maple syrup and the buttermilk, mix until you get a smooth dough. Do not overmix it, we dont want too much gluten development.

With a ice cream spoon, shape the scones (about 60gr each). Place them on a baking tray with parchment paper.

Brush lightly with a mix of egg yolk and water, place them in the oven and bake for about 15 minutes.

Drizzle some maple syrup overtop and bake for an extra 4 minutes.
Last touch

Count 2 scones per person depending on the size.

Mix all the ingredients for the dip, season to taste adding salt and pepper.