My love for scones is still going strong. They are one of my favorite things to bake and eat. I dunno… could be that they’re so easy to make, the house smells incredible while they’re baking, or that they carry the perfect amount of sweetness and savoriness (is that a real word? 😉 at the same time. They have never let me down I tell ya. A couple of weeks ago, Mr. Delish made a special request for Bacon Maple Scones and I jumped on that idea right away. It’s rare that he makes a special request but when he does I try my best to satisfy his craving. Yes, I’m that nice, what can I say 😉
As a side note, writing this post is a reminder that I have eaten too many carbs as of late and I’m totally okay with that. I used to be so concerned about eating protein for the majority of my calories but now? Carbs are my BFF I still try to eat high protein meals but not to the point about being obsessive about meeting a specific macronutrient count. Pfft! I’m so over those days! 😀
I searched high and low for the perfect Bacon Maple Scones recipe and I’m so glad I landed on this one from How Sweet It Is. She made the recipe for 16 scones but that’s a little bit too much for me so I changed the portions to make 8. 16 is good for a crowd… not so much for 2 people.
I’m sure you will enjoy them as much as we did!
Recipe adapted from How Sweet It Is
- 1 1/2 cups + 2 tablespoons unbleached
- 1 1/2 cups brown sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg (just a dash)
- 6 tablespoons cold butter, cut into small squares
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla
- 4 strips cooked bacon, crumbled
- Melted butter for brushing the dough
- coarse sugar for sprinkling
- [b]Maple Glaze[/b]
- 1/2 cup powdered sugar
- 3/4 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
- drop of water for consistency
- Preheat oven to 425.
- Line a cookie sheet with parchment paper. Set aside.
- In a medium bowl, mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon & nutmeg. Mix well with a whisk.
- Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granduals.
- Add the buttermilk and vanilla and mix well with a spatula until the wet and dry ingredients are incorporated.
- Fold in bacon crumbles.
- Turn onto a lightly floured surface and knead gently. Place on a lightly floured surface and knead gently (don’t over do it as the dough will get tough.)
- Pat into a 7- to 8-inch circle about 3/4-inch thick.
- Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges or cut into circles with a cookie cutter.
- Bake at 425 for 12-14 minutes. Top with maple glaze.
- [b]Maple Glaze[/b]
- /2 cup powdered sugar
- In a medium bowl, add the sugar, syrup, & vanilla and stir until combined. Based on the consistency of the glaze, add water one drop at a time and stir well.