Liam’s ultimate breakfast treat is the perfect balance of crispy bacon, cheese and a fried egg sandwiched between a tender and flaky maple scone.
Preheat oven to 200°C/180°C fan/Gas Mark 6.
In a large bowl, combine the flour, baking powder, salt and butter and rub with your fingertips until the mix resembles breadcrumbs.
Combine the buttermilk and maple syrup and pour over the flour mixture and stir to combine. Once just combined, turn out onto a floured surface and knead lightly and briefly until smooth.
Roll out to a 12 x 32cm rectangle and trim with a knife into three 10 x 10cm scones.
Transfer to a baking tray and brush with egg yolk.
Bake in the oven for 20 minutes until risen and golden.
While the scones are baking, heat the oil in a frying pan and fry your bacon until crisp. Remove from the heat and set aside. In the remaining oil, fry the eggs, topping with a little salt and pepper. Making sure the egg white is a little crisp but the yolk stays runny.
Once the scones are baked, allow to sit for a couple of minutes and then split in half. Fill each with a rasher of bacon, fried egg and then top with a slice of cheese and the lid. Serve.