thepioneerwoman
Maple-Bacon Scones
It's not uncommon to see maple and bacon together on the table, but when they're both on a scone, it is truly spectacular. Make a batch for your next brunch.
π₯ 16 Servingsβ±οΈ Prep & Cook: 2hβ³ Prep: 30 minπ€ Ree Drummondπ thepioneerwoman
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- βbowl
- βblender
- βoven
- βknife
- βbaking sheet
π Preparation Steps
1
For the scones: Preheat the oven to 400Λ. Sift together the flour, granulated sugar, baking powder and salt into a large bowl. Add the butter and use a pastry blender or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs and there are no large chunks of butter.
2
Mix the heavy cream and egg in a medium bowl. Add the cream mixture to the flour mixture; stir gently with a fork until combined. The dough should be crumbly, but if itβs too crumbly to work with, splash in a small amount of heavy cream.
large egg1
3
Turn out the dough onto a floured surface and lightly press it together into a rough rectangle. Use a rolling pin to roll it into an 8-by-12-inch rectangle (use your hands to help shape it if necessary). Trim the edges with a knife. Cut the dough in half crosswise, then cut lengthwise into quarters to make 8 rectangles. Cut each rectangle in half diagonally to make 16 triangles.
4
Transfer the scones to a parchment-lined baking sheet and bake until just golden, 15 to β±οΈ 20 minutes. Let cool β±οΈ 15 minutes on the baking sheet, then transfer the scones to a rack to cool completely.
5
For the glaze: Combine the powdered sugar, milk, maple syrup and salt in a medium bowl. Stir until smooth, adjusting the thickness with more powdered sugar or milk if necessary.
6
Place the rack of scones over a baking sheet to catch drips, then spread the glaze over the scones. Before the glaze sets, sprinkle with the bacon. Let the glaze set completely, about β±οΈ 1 hour.
bacon, cooked until crisp, then finely chopped4 slices
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