How to make Smoked Bacon Scones and Maple Butter | Episode 01 | AVERY RAASSEN SERIES

Описание: Making Smoked Bacon Scones, Maple Butter and Egg Wash.

The whole process from start to finish.

#smokedbacon
#scones
#maplebutter
#smokedbaconscones
#AveryRaassen
#MixedGuyMixedFood

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Music: Corporate Motivational by Audiosome
  / audiosome  
Video Link:    • Видео  
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Link for Liquid Smoke


https://www.amazon.co.uk/Colgin-Liqui...

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Credits for Content

Produced by Avery Raassen

Narrated by Jess Ellis

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Recipe Breakdown

Smoked Bacon Scones

440g Self-Raising Flour
150g Double/Heavy Cream
80g Sugar
150g Milk/ Water
80g Butter/ Veg Spread
20g Liquid Smoke
35g Baking Powder
1g Dried Parsley
1 pc Peeled Grated Green Apple
5pc Chopped Cooked Bacon
2 pinches Sea Salt

Maple Butter

80g Butter/ Veg Spread
Pinch Sea Salt
80g Maple Syrup

Egg Wash

1 Egg Yolk
*** Maple Syrup in equal part to the yolk

Tools

Box Grater
Pastry Brush
Whisk
Wired Mesh
Baking Paper
Scraper
Baking tray
Rolling Pin

Recipe Breakdown

1. Switch the oven on to 190c, medium fan.

2. Lay the bacon on a baking tray with a wired mesh evenly.

3. Cook the bacon till nice and crispy.

4. Drain the fat and set aside.

5. Once cool, chop the bacon into tiny bits.

6. For the maple butter, in a small bowl, measure the butter, salt and maple syrup, whisk until incorporated and stiff.

7. In a mixing bowl measure the self raising flour, sugar, butter/ vegetable spread and baking powder.

8. Use a paddle attachment for your stand mixer and mix on low setting till crumble.

9. In another mixing bowl, measure the milk/ water, grated green apple, salt, liquid smoke, dried parsley.

10. Once the dry mixture has been turned into a crumble, mix the bacon bits with bacon fat and pour the bacon into the dry mix.

11. Then add the wet mixture.

12. Mix on a low speed until combined.

13. Dust the work surface with some plain flour, and remove the dough from the bowl.

14. Work the dough until a smooth ball forms.

15. Use a rolling pin and evenly spread the dough until desired thickness is achieved.

16. Cut the dough with a knife or cookie cutter. Dust them well.

17. For the egg wash, place 1 yolk and equal measurement of maple syrup to the yolk in a small bowl. Use the brush as a whisk.

18. Brush the scones well and let them dry and rest for about 15 min or until the egg wash has dried out.

19. Brush for a second time and then they are ready to be baked.

20. Bake for 15 min at 190c or until the bottom is a nice brown and the top a nice golden brown.

21. Take them out and allow to cool down. Enjoy.

Cooking Notes

Oven at 190c
Medium Fan
15 min or until the bacon looks even and crispy
15 min or until the bottom is a nice brown and the top a nice golden brown for the scones
“Out of the Fridge” Shelf Life – 2 Days (3 Days if you include the baking day)
Can be reheated in the microwave for under 30 seconds