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.
Liam Charles
Junior Bake Off
Serves:
3
Difficulty:
Easy
Hands-On Time:
30 mins
Baking Time:
20 mins
- Ingredients
- Method
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Method
Step 1
Preheat oven to 200°C/180°C fan/400°F/Gas 6.
Step 2
In a large bowl, combine the flour, baking powder, salt and butter and rub with your fingertips until the mix resembles breadcrumbs.
Step 3
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.
Step 4
Roll out to a 12 x 32cm rectangle and trim with a knife into three 10 x 10cm scones.
Step 5
Transfer to a baking tray and brush with egg yolk.
Step 6
Bake in the oven for 20 minutes until risen and golden.
Step 7
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.
Step 8
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.
