Maple Syrup and Smoked Bacon Scones 

Maple Syrup and Smoked Bacon Scones by Greg Marchand

When you think of a classic scone, more often than not you envisage the time-honoured sweet pastry, laden with Cornish clotted cream and oodles of strawberry jam. However, if you’ve ever tasted a savoury version you will know how versatile they can be, and just how many variations are possible.

We’ve tasted many a scone in our time, but none quite so memorable as the Maple and Bacon Scone at Frenchie in Covent Garden. The delicate mouthfuls of crumbly, savoury, salty (and sweet!) scones will have you in raptures. Trust us, this dish takes pride of place on the A La Carte menu, and is the must-have nibble of choice for a reason.

Chef and Owner, Greg Marchand, has been kind enough to spill his secrets and let us have the recipe for these superlative scones – these are sinfully addictive so don’t say we didn’t warn you.

Recipe for Maple Syrup and Smoked Bacon Scones


Makes: 6 scones


  • 52g cold butter
  • 120g plain flour
  • 7g sugar
  • 3g baking powder
  • Big pinch of baking soda
  • Big pinch of salt
  • 77g smoked bacon
  • 38ml maple syrup, plus extra for drizzling
  • 51ml buttermilk
  • 1 egg, for wash


  • Dice the bacon, then brown in a skillet or frying pan until golden and crispy. Cut the butter into cubes and set aside in the refrigerator.
  • In a medium bowl, mix the flour, sugar, baking powder, baking soda and salt with the cold butter by hand to form lumps no bigger than a pea.
  • Incorporate the cold bacon, then add the maple syrup and buttermilk and mix to a soft dough. Be careful not to overwork the dough.
  • Preheat the oven to 170C – 325F (gas mark 3).
  • Use an ice cream scoop to shape 60g (2.12oz) portions of dough in to scones and place on a baking sheet lined with parchment (baking) paper.
  • Brush the scones with egg yolk, then bake for 15 minutes. Drizzle the scones with maple syrup and bake for 4 more minutes.
  • Serve warm and devour!

Visit Greg’s incredible restaurant, Frenchie

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