Maple Bacon Scones
Ingredients:
FOR THE SCONES:
3 cups all-purpose flour, plus more for dusting
1/2 cup granulated sugar
4 tsp. baking powder
1/2 tsp. kosher salt
1 stick cold unsalted butter, cut into pieces
1 cup heavy cream, plus more if needed
1 large egg
FOR THE GLAZE:
3-1/2 cups powdered sugar
1/4 cup whole milk
1/4 cup maple syrup
1/4 tsp. kosher salt
4 slices bacon, cooked until crisp, then finely chopped
Detailed Steps:
For the scones: Preheat the oven to 400˚. Sift together the flour, granulated sugar, baking powder and salt into a large bowl. Add the butter and use a pastry blender or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs and there are no large chunks of butter.
Mix the heavy cream and egg in a medium bowl. Add the cream mixture to the flour mixture; stir gently with a fork until combined. The dough should be crumbly, but if it’s too crumbly to work with, splash in a small amount of heavy cream.
Turn out the dough onto a floured surface and lightly press it together into a rough rectangle. Use a rolling pin to roll it into an 8-by-12-inch rectangle (use your hands to help shape it if necessary). Trim the edges with a knife. Cut the dough in half crosswise, then cut lengthwise into quarters to make 8 rectangles. Cut each rectangle in half diagonally to make 16 triangles.
Transfer the scones to a parchment-lined baking sheet and bake until just golden, 15 to 20 minutes. Let cool 15 minutes on the baking sheet, then transfer the scones to a rack to cool completely.
For the glaze: Combine the powdered sugar, milk, maple syrup and salt in a medium bowl. Stir until smooth, adjusting the thickness with more powdered sugar or milk if necessary.
Place the rack of scones over a baking sheet to catch drips, then spread the glaze over the scones. Before the glaze sets, sprinkle with the bacon. Let the glaze set completely, about 1 hour.
Prep Time: 30 mins.
Total Time: 2 hrs.
Servings: 16
Maple bacon scones offer a unique combination of sweet and savory flavors that make them a popular choice for breakfast, brunch, or even a special snack. The blend of maple syrup and crispy bacon adds depth and richness to the scones, complementing the buttery, flaky texture created by using cold unsalted butter and heavy cream in the dough. To achieve optimal texture, it is important to handle the dough gently and avoid overmixing, which allows the scones to remain tender and flaky. These scones stand out because of their distinctive glaze, which is a smooth mixture of powdered sugar, whole milk, and pure maple syrup, subtly enhanced with a pinch of kosher salt to balance the sweetness. Applying the glaze over the warm scones and topping them with finely chopped crisp bacon slices creates an appealing contrast between the sugary coating and the smoky, crunchy bacon. When baking, preheating the oven to 400˚F ensures that the scones rise well thanks to the baking powder, giving them a light and airy crumb. Rolling the dough into an even rectangle and then cutting it into uniform triangles promotes even cooking and a professional appearance. Allowing the scones to cool before glazing avoids melting the glaze and preserves the textures. For variations, consider adding ground cinnamon or nutmeg to the dough for a hint of warm spice, or incorporate finely chopped pecans or walnuts for added crunch and nutty flavor. Additionally, substituting heavy cream with buttermilk can introduce a slight tang that pairs well with the bacon. Maple bacon scones pair wonderfully with coffee, tea, or fresh fruit juices, making them a versatile and crowd-pleasing addition to any menu. Whether you are preparing them for a holiday brunch or a cozy weekend morning, following this recipe ensures delicious results that will impress family and friends.
