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.
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
- 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.
- Keep the butter and cream as cold as possible!
- Don’t Overwork the dough.
- Bake on High Heat!