Maple Bacon Scones are perfect for people whole the sweet and savory combination. So we are those crazy people that bought a house during a pandemic. It was and continues to be chaotic. We were first time homebuyers and nothing about the experience was how I thought it would go: We liked the first house. We were under contract 48 hours later. We did our closing in less than 20 minutes wearing masks. Entertainingly enough, our realtor was trying to photograph this momentous occasion and the real estate attorney was basically like “y’all have to get out”.
What does this have to do with Maple Bacon Scones? Well if we hadn’t bought a house during a pandemic, our great friend Zeynep would never have sent us a house warming present as awesome as the Pappy’s Maple Syrup. No house, no fancy maple syrup that I stared at for 48 hours before a lightbulb went off and these scones came to fruition. I was in the kitchen making something else and we had extra bacon and in an instant, I just knew that a maple bacon scone was the answer.
Recipe Tips and Tricks
Scones are basically the british equivalent to a Southern American Biscuit. {I am sure this is a sacrilege sentence, but stay with me) The Southern American Biscuit rules apply:
- Keep the heavy cream and the butter cold. Seriously, put a stick of butter in your freezer right now.
- Bake on high heat. The blast of high heat against that cold dough is going to create flaky goodness.
- DO NOT OVERWORK THE DOUGH. We aren’t kneading challah. We are gently (and quickly!) forming a nice dough. It shouldn’t be super smooth, because the goal here is to not melt that butter.
About that Maple Syrup:
Pappy’s isn’t paying me to say this: LORD HAVE MERCY ON MY SOUL IT IS INCREDIBLE. My understanding is that the syrup is aged in a bourbon barrel and the result is an incredibly nutty flavored maple syrup. It’s incredible. Also expensive. Feel free to sub in the maple syrup that you love or just have on hand. You could even do a maple extract if you’re trying to cut back on sugar.
PrintRecipe
Maple Bacon Scones
- Total Time: 30 minutes
Description
Pappy's Maple Syrup was the inspiration for this cream scone that pairs the nutty bourbon barrel aged syrup with the salty goodness of bacon. It's basically hand-held brunch.
Ingredients
For the Scones
- 2 cups (10 ounces) all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 tablespoon unsalted butter, cut into small pieces and frozen
- ⅓ - ½ cup bacon pieces
- 1 cup heavy cream
- 3 tablespoons maple syrup
For the Maple Glaze
- 6 tablespoons powdered sugar
- 2 tablespoons maple syrup
- 1-2 tablespoons heavy cream
Instructions
- Preheat the oven to 450ºF. Line large cookie sheet with parchment paper and set aside.
- In a food processor, add the flour, baking powder and salt and pulse to combine, about three pulses. Scatter the frozen butter pieces over the flour and pulse until the mixture looks like coarse sand, about 12 pulses. Transfer the flour mixture to a large bowl. Toss the bacon pieces in the bowl with the flour.
- Pour the maple syrup into the measuring cup with the heavy cream and whisk. Stir the maple cream into the flour mixture and stir until the dough begins to form, don’t over stir.
- Turn the dough and the any flour onto a floured work surface and gently knead the dough. This isn’t bread-- only knead this dough until it comes together-- it will be slightly stickly.
- Pat the dough into approximately a 12 inch rectangle. Cut into 8 triangles.
- Place the wedges on the prepared baking sheet and bake until the tops are lightly browned, 12 to 15 minutes. Cool on the baking sheet for 10 minutes.
- Make the Glaze. In a small bowl, whisk together the powdered sugar, maple syrup. Stir in the heavy cream until you get the desired consistency.
- Drizzle the glaze over the scones and serve warm.
Notes
Remember:
- Keep the butter and cream as cold as possible!
- Don't Overwork the dough.
- Bake on High Heat!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
Leave a Reply