Bacon Carrot Scones

Taste: Savory; Technique: Baking; Time: Several hours; Difficulty: Easy.

Step-by-Step Guide to Making Bacon Carrot Scones

Shred the carrots and cut the bacon into small pieces.

No need to add oil to the pan, directly stir-fry the bacon until it changes color.

Add the carrots.

Stir-fry until the carrots soften, then remove from heat and let cool.

Pour the eggs and flour into a bowl.

Dissolve the yeast in 20g of water, let it sit for 5 minutes to foam, this will speed up the fermentation process.

Pour the foamy yeast water into the flour, and add the walnut oil.

Stir until lumpy.

Add the cooled stir-fried carrots and bacon.

Dissolve the milk powder in 35g of water.

Pour in the milk mixture to adjust the dough’s consistency.

Knead until well combined.

Cover with a damp cloth and let it ferment until doubled in size.

Shape into small round cakes and let them proof again for 20 minutes.

Brush the surface with egg wash once fermentation is complete.

Preheat the oven to 170 degrees Celsius, then bake for about 18 minutes.

The baked scones.

Slice and see the visible carrot and bacon shreds inside, a great choice for breakfast or afternoon tea.