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Buttermilk Scones with King Sue Bacon Jam

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  • Buttermilk Scones
  • 2 3/4 cup Bread Flour
  • 3 tbsp. Sugar
  • 1 tbsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 6 tbsp. Cold Butter
  • 3/4 cup Buttermilk
  • 1/4 cup Cream
  • 1 pc. of Egg for Brushing
  • King Sue Bacon Jam
  • King Sue Bacon Bits 500g
  • 4 white Onions, carmelized
  • 5 tbsp. Brown Sugar
  • 3 tbsp. White Wine Vinegar
  • 1 tbsp. Balsamic Vinegar
  • 1 tbsp. Dried Thyme
  • 1 tbsp. Chili Flakes
  • Olive Oil
  • Salt and Pepper
  1. For King Sue Bacon Jam
  2. In a large skillet, place the King Sue Bacon Bits over medium heat for 10 to 15 minutes until crispy.
  3. Deglaze with white vinegar
  4. Add carmelized onions. Stir in the brown sugar.
  5. Add dried thym, chili flakes and balsamic vinegar.
  6. Cook until the bacon jam has darkened in color.
  7. Season with salt and pepper. Drizzle with olive oil.
  8. Serve immediately with scones or transfer to an airtight container
  9. Warm before serving.
  1. For Buttermilk Scones
  2. In a bowl, sift flour, baking soda, baking powder and salt.
  3. In a food processor, pulse butter and flour mixture untly crumbly.
  4. Add buttermilk and cream slowly until well incorporated.
  5. Lightly knead the dough and transfer to baking sheet dusted with flour. Freeze for 1 hour.
  6. Pre-heat oven to 425F. Line greased baking sheet with parchment paper
  7. Cut the dough into individual rounds, roll out scraps and cut more doughs.
  8. Place the scones apart and brush with egg. Bake in a pre-heated oven for 12-15 mins. Until toothpick inserted comes out clean
  9. Serve with butter and King Sue Bacon Jam

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