Sunday, July 13, 2014

Maple Bacon Scones

Here are some tasty scones that, while perfect for pretty much anytime, are super perfect for Canada Day.
They are just too cute when you cut them with a maple leaf cookie cutter.
Of course, making them all Canadian-y looking is completely optional.
Cut them in squares, triangles, or drop them by the spoonful. However you decide to make them look, you are going to fall in love with the maple-y bacon goodness.
And, just for good measure, we finished them off with a maple glaze because, as we all know, there is no such thing as too much maple.

Maple Bacon Scones

3 cups flour
1/4 cup brown sugar
1 Tbsp baking powder
pinch salt
1 tsp cinnamon\
1/2 cup butter, cold
6 strips bacon, cooked & crumbled
1 cup buttermilk
1/2 tsp maple extract
1/4 cup maple syrup

2 Tbsp maple syrup
1 cup icing sugar
1 - 2 Tbsp milk

Preheat oven to 400. Line a cookie tray with parchment paper, set aside.
In a large mixing bowl, stir together flour, sugar, baking powder, salt, and cinnamon. Using a pastry blender or 2 butter knives, cut in the butter until mixture resembles coarse crumbs.
Stir in the crumbled bacon.
In a small bowl, stir together the buttermilk, maple extract, and maple syrup. 
Using a fork, stir the wet ingredients into the dry ingredients until dough starts to come together. (Add more buttermilk, a Tbsp at a time, if mixture is too dry.)
Scoop dough onto a floured work surface and knead 2 - 3 times. (Do not over work the dough or it will be tough.)
Roll out to about 1 inch thickness. Using a cookie cutter, cut out scones. (Of course, you can simple cut them into squares or triangles if you prefer.)

Place scones on prepared cookie tray. You can re-roll the dough once and cut out more scones. (Any more than that and the dough gets too tough.)

Bake at 400 for about 15 - 20 minutes, until tops are a light golden brown and bottoms are browned.

Remove from cookie tray to a cooling rack.
Prepare glaze - In a small bowl, whisk together maple syrup, icing sugar, and milk to form a glaze. It should be fairly thick. (Add more icing sugar or milk to reach the desired consistency.)
Using a pastry/basting brush, brush the glaze on top of the warm scones.
Serve warm or room temp.

FYI - these are best the day they are made. They can be made in advance and frozen with good results too. 
Simply thaw at room temp for an hour or so before serving. (Or, pop in the microwave for a few seconds and they are just like fresh!)

We're sharing at these fun linky parties -- The New Mrs. Adventures,

1 comment:

  1. These look adorable and delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!