Maple Bacon Scones

When I tell you that my apartment smelled like pancakes and bacon for DAYS after making these………it was a dream. These scones are one of my all time favorite recipes and they taste just like pancakes and bacon, but all in one without the mess.

what you need:

scones:

• 1 (12oz) package maple bacon, cooked until crispy and chopped fine
• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 3 tablespoons granulated sugar
• 8 tablespoons unsalted butter, cut into cubes and VERY COLD
• 1 egg
• 3/4 cup heavy cream
• 1 teaspoon maple extract

topping:

• 1/4 cup heavy cream
• 3 tablespoons maple syrup
• 1/4 teaspoon maple extract
• 3 tablespoons coarse turbinado sugar

what you need to do:

• In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
• Add the butter into the bowl, and using your fingers, begin to pinch the butter into the flour. I do this but pinching all of the large cubes and then once I get all of them, going through and just running all of the mixture between my fingers until it all resembles a sandy crumbly texture.
• Add in the bacon and mix until combined.
• In a small bowl, whisk the egg into the milk and maple extract.
• Create a well in the middle of the dry ingredients, and pour the wet into it.
• Using a fork, slowly incorporate the dry ingredients and begin to stir together. The mixture will be dry and crumbly at first but will come together.
• Once it starts to resemble a dough, use your hands to lightly knead, making sure to incorporate everything into a cohesive dough.
• Roll dough into a ball, and then cut that ball in half.
• Using your hands, pat each ball into a 3/4 inch thick circle.
• Cut each circle in half, and then into fourths. Each circle will give you 4 scones. If you want smaller scones, feel free to cut them again, and then adjust your cooking time accordingly.
• Place all of the scones onto a cookie sheet lined with parchment paper and then place into the freezer for 30 minutes.
• While they chill, preheat your oven to 425 degrees F.
• In a small bowl, whisk together the remaining heavy cream, maple syrup, and maple extract. Set aside.
• When ready to bake, place all on lined cookie sheets and brush each scone all over with the heavy cream mixture and then sprinkle with the turbinado sugar.
• Bake for 8 minutes to start, and after those 8 minutes, check on them if they are not golden brown, set timer another 2 minutes. Once they are perfectly golden brown, remove from oven.
• Hot out of the oven, brush each scone again with the heavy cream mixture.
• Serve warm!