葱香培根司康
Maple bacon scallion scones
前段时间在我最喜欢的巴黎小酒馆之一 Frenchie Bar à Vins 尝试了餐厅非常受欢迎的枫糖培根司康。其实本来没有什么期待，但尝了一口有眼前一亮的感觉。司康的质地有些类似曲奇，外表金黄酥松，内部油脂和水分感觉比一般的司康更高所以尤其松软。培根的脂肪和枫糖的甜味融合在一起产生让人上瘾的美妙味道，甜咸交织，蘸着任何酱汁或是简单的酸奶油都非常美味！
所以我决定自己在家复制！
Recently, I tried the popular maple bacon scone at one of my favorite Parisian bistros, Frenchie Bar à Vins. I didn't have high expectations, but after the first bite, I was pleasantly surprised.
The scone's texture was almost like that of an American style cookie - a crispy golden exterior and a moist center that tasted more buttery and moist than typical scones. The combination of crispy bacon and maple syrup created an addictive flavour with a perfect balance of sweetness and savory taste. Whether dipped in any sauce or simply enjoyed with sour cream, the scones were absolutely scrumptious!
I was so impressed that I decided to create a copycat version.
6-8个司康材料
Makes around 8 scones
意式腌肉/培根 100克
枫糖 20克
中筋粉 200克
泡打粉 2茶匙
小苏打 半茶匙
砂糖 20克
黄油 60克
鸡蛋 一个
淡奶油 40g
小葱碎 一大把
帕马森干酪 15克
花椒粉适量
100g pancetta/bacon
20g maple syrup
200g all purpose flour
2tsp baking powder
1/2tsp baking soda
20g sugar
60g butter
1 large egg
40g heavy cream
handful chopped scallion
15g grated Parmesan
ground Sichuan pepper
培根或是腌肉切成小粒，不粘锅（可以不用油）中小火煎到表面金黄变脆，倒入枫糖拌匀静止到变凉。Dice bacon / pancetta, cook in a non-stick pan over medium low heat until golden and crispy. Combine with maple syrup, let cool.
预热烤箱至190°C。准备烤盘，铺上烤纸。
Preheat the oven to 190°C and prepare a baking sheet lined with parchment paper.在一个大碗中，混合粉类：面粉、糖、泡打粉、苏打粉。In a large bowl, mix together the flour, sugar, baking powder, and baking soda.
用手指把冰的黄油揉入面粉混合物中，直到呈现类似粗颗粒面粉的质地。Use your fingers to rub the cold butter into the flour mixture until it resembles coarse crumbs.
鸡蛋打散。慢慢把蛋液、淡奶油倒入面团，用刮刀大致翻拌均匀。Whisk the egg. Pour in egg liquid and cream to the dough, fold in with a spatula so it's roughly mixed.
加入枫糖培根、葱，以及现磨帕马森干酪，用刮刀大致拌入面团中。Stir in the maple bacon, scallions, grated Parmesan, until evenly distributed.
把面团倒在撒了面粉的案板上，小心折叠几次，直到形成一个大致光滑的面团。Transfer the dough onto a lightly floured surface and gently fold it several times until it forms a rough rectangle.
将面团切成相同大小的三角形。Cut dough into equal-sized triangles or other shapes you like.
把司康放在烤盘上，留出一些空间。Place the scones onto the prepared baking sheet, leaving some space between each.
把司康放入烤箱，烤约20-25分钟，或直到金黄色。Bake the scones in the preheated oven for about 20-25 minutes, or until golden brown.
稍稍放凉了吃。Let scones cool for a bit before serving.
司康这种食物虽然质朴，实际上很能带来满足感。
外部酥脆金黄，内部蓬松而柔软，还带满满的馅料儿。每一口都充满了新鲜葱的浓郁香味，枫糖的甜味平衡培根粒的咸香，微微发脆的培根粒为整体口感增添了一丝丰富度，味蕾可以感受到一种美妙的对比。
强烈推荐加入花椒粉哦！在咸甜口味之上又增加了微辣微麻的辛香气，很让人欲罢不能！是外面都买不到的独特口味司康！
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