Bacon, ginger beer and fennel scones

Name: Bacon, ginger beer and fennel scones recipe
Yield: 12
Ingredients: 1 fennel bulb, cut into very thin wedges, fronds reserved and finely chopped; 40.00 ml extra virgin olive oil; 6 rashers streaky bacon, cut into lardons; 450g self-raising flour; 250ml ginger beer; 250ml thickened cream; 40.00 ml milk; 20.00 ml fennel seeds; Butter, to serve; Baby rocket, to serve

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P102 Bacon, ginger beer and fennel scones

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Dec 01, 2022

Darren flips the sweet switch and shares his take on a savoury scone.

1 fennel bulb, cut into very thin wedges, fronds reserved and finely chopped
2 tbs extra virgin olive oil
6 rashers streaky bacon, cut into lardons
3 cups (450g) self-raising flour, plus extra to dust
1 cup (250ml) ginger beer
1 cup (250ml) thickened cream
2 tbs milk
1 tbs fennel seeds
Butter, to serve
Baby rocket, to serve

Method

1.

Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange sliced fennel on one prepared tray. Drizzle with oil and season with salt flakes. Roast for 20-25 minutes until golden and tender. Set aside to cool completely. Reserve 12 small pieces of fennel for the topping, then roughly chop the remainder. Set aside.
2.

Heat a large frypan over medium-high heat. Add bacon and cook, stirring occasionally, for 5 minutes or until golden and crispy. Drain on paper towel. Combine flour and pinch of salt flakes in a large bowl. Make a well in the centre and add the ginger beer and cream, then the bacon and chopped fennel. Using a butter knife, stir until the mixture just comes together.
3.

Turn onto a lightly floured surface. Knead gently, then press dough into a 2cm-thick, 22cm x 26cm rectangle. Cut into 12 triangles and place on remaining prepared tray. Brush with milk and top each with a piece of reserved fennel, pushing down gently. Sprinkle with fennel seeds and reserved chopped fronds.
4.

Bake for 20-25 minutes until lightly browned. Transfer to a wire rack to cool slightly, then serve warm with butter and baby rocket.