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!
