Sometimes there are days which just scream for beer O’clock. It’s that time of the day when you know a cool bubbly ale is just around the corner. Those days might also call for afternoon tea, in which you might think of scones, teacakes and the like too.
So how about a genius recipe which manages to combine both? I’ve fallen slightly in love with a few pics out there which call for biscuits or scones and a little savoury nibble on the side. Better yet, I’ve found a way to incorporate a well loved beverage with a nice light dough which will have you praising Pat from Illawara and her incredible recipe (with) my little addition of some maple candied bacon.
It’s a perfect recipe which is tried and tested by the ABC and me! It will get you salivating like nothing else when those yeasty scones bake & that sizzling candied bacon hit the plate.
How lucky that the ABC has already tested this recipe. I’ve tried it and can I add that it’s a definite keeper! The original recipe belongs to Pat and her link can be found here, Pat’s Beer Scones Enjoy!
Ingredients: (yields 10 medium or 12 slightly smaller scones)
Scones: 3 cups of self raising flour,
1 cup of beer
1 cup of cream,
I’ve also added a pinch of salt into mine to even out the bitterness of the beer,
Rashers of bacon, allow 2 per serve,
Few tablespoons of maple syrup,
You’ll also need a large mixing bowl, a sieve, wooden spoon and some measuring cups.
Plus a large baking tray which will fit the scones.
Preheat the oven to 200C (392F) Sift the flour into the mixing bowl, add the pinch of salt too. Stir the beer and the cream into the dough lightly and gently until combined, Roll the dough into a large ball until it’s no longer sticky, divide into even pieces. I like to make a little cylinder shape out of each piece and then flatten the ends to make my scone ball. (Or use a pastry cutter if you prefer a less rustic shape) Place evenly on your baking tray and bake for 12-15mins until golden brown, remove and rest until you’re ready to serve, Whilst the scones bake, fry up the bacon. I like to start on a low heat Once the rashers begin to sizzle, add a few tbsp of the maple syrup. Continue to cook over a low heat until the syrup begins to candy the bacon. Turn up the heat in the final few minutes until all the bacon looks firm and the maple syrup has added a glossy finish to the bacon strips. Serve with the scones.