Maple syrup and smoked bacon scones

Put the diced bacon into a cold frying pan and turn the heat to medium. Cook until the fat renders out and the bacon is golden and crisp. Scoop the pieces out with a slotted spoon, leaving the fat in the pan, put onto a plate and leave to cool to room temperature, then cover and chill in the fridge until you’re ready to make the scones – they should be fridge-cold when you use them. Cut the butter into cubes and keep cold, also in the fridge.

Heat the oven to 170C/fan 150C/gas 3½. Put the flour, sugar, baking powder, bicarb and 1 tsp fine salt in a medium bowl. Add the cold cubed butter and rub into the dry ingredients with your fingertips until you have lumps no bigger than peas. Toss in the cold bacon to coat with the flour, breaking up any clumps.

Stir in the maple syrup and buttermilk until a soft dough forms. Scoop out each scone with an ice cream scoop (they should weigh around 60g) and put on trays lined with baking paper, with enough space between them for each to expand (you’ll probably need two trays). Brush each scone with egg wash.

Bake in batches for 15 minutes, then drizzle with a little more maple syrup and bake for a further 10 minutes until risen and golden. Sprinkle with a pinch of sea salt and serve with clotted cream.