Maple Bacon Scones
So I’m just going to put this out there – I don’t like bacon. Like at all. I keep thinking that I’ll come around but I have a feeling that’s just not going to be the case. This pasta I made a few months ago was the only time that I actually enjoyed bacon, so I incorrectly thought that maybe my feelings for it could change. Boy was I wrong.
I know I’m in the minority when it comes to this, so I made you some scones. I made these since my husband loves bacon and I wanted to see if I would like it if it’s mixed into one of my favorite breakfast treats. No dice. I sat there and picked the bacon pieces out of my scones. I know, I’m a total weirdo. But I loved these once the bacon was nowhere to be seen!
Since I assume most of you do like bacon, let’s talk about these scones as a whole – courtesy of feedback from those who tried these and actually enjoy bacon : ) The scone base has just the right amount of maple flavor and the buttermilk adds to the light and flaky texture. The salty bacon pairs perfectly with the maple syrup, giving these that salty and sweet combo. Top them off with a good smear of maple glaze and you have a wonderful breakfast option.
Now somebody please tell me I’m not alone when it comes to my hatred of bacon??
Yield: 8 scones
Maple Bacon Scones
Recipe for maple bacon scones. Fluffy scones made with buttermilk and packed with maple flavor and little bites of bacon for that salty sweet combo.
For the scones:
- 2 ¼ cups whole wheat pastry flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon packed light brown sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, cold and cut into ½ inch pieces
- ⅓ cup plus 1 tablespoon buttermilk
- ¼ cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 5 strips cooked bacon, divided
For the glaze:
- 1 cup confectioners’ sugar
- 2 teaspoons pure maple syrup
- 1 ½ tablespoons milk
- pinch of salt
- To make the scones – Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, salt, baking powder, brown sugar and cinnamon. Using your fingers, two knives or a pastry blender, cut the butter into the flour mixture. Continue until it resembles even-sized crumbs (about the size of small peas). In a small bowl, whisk together the buttermilk, maple syrup, egg and vanilla. Add the wet ingredients to the bowl with the dry ingredients and mix gently until the dough comes together. If the dough is too dry, add in more buttermilk 1 tablespoon at a time (keep in mind though that the dough should be on the drier side). Don’t over mix the dough. Crumble 4 strips of the bacon and gently fold the pieces into the dough.
- Dump the dough onto a well-floured surface. Use your hands to make sure it is combined and then pat it into a circle about 8 to 9 inches in diameter. Cut into 8 equal sized wedges. Transfer the wedges to the prepared baking sheet.
- Bake for 18 to 20 minutes, until the scones are golden brown. Remove from the oven and let cool for a few minutes before adding the glaze.
- Meanwhile, to make the glaze, whisk together the confectioners’ sugar, maple syrup, milk and salt in a small bowl until smooth. If the glaze is too thick for your liking, slowly add additional milk (1 teaspoon or so at a time) until it reaches your desired consistency. Top each scone with a spoonful of glaze. Crumble the remaining strip of bacon and top each glazed scone with a few pieces.
Adapted from these maple oatmeal scones.