Maple Bacon Scones Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Add the bacon to a medium nonstick skillet and cook over medium-high heat, stirring occasionally, until rendered, crisp and deep golden brown, 7 to 8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate and set aside. Carefully pour 1/4 cup of the bacon fat into a small heatproof bowl and place in the freezer to cool quickly and solidify, 10 to 15 minutes.
• Whisk together the flour, 1/2 cup maple sugar, the baking powder and salt in a medium bowl. Zest the orange and add it to the bowl.
• Cut the orange in half and squeeze the juice from one half into a small bowl. Reserve the other half for later. Add 1/2 cup milk to the bowl with the orange juice. (The milk will curdle.)
• Add the butter and chilled bacon fat to the flour mixture and gently rub it with your hands or use a pastry blender until it is coarse and mealy (you don't want to work it in completely). Fold in all but 1/4 cup of the reserved bacon.
• Whisk the egg into the curdled milk mixture. Add to the flour and butter mixture, folding until the dough just comes together.
• On a lightly floured surface, press the dough into a 3/4-inch-thick round. Cut the disk crosswise into 8 wedges and place on the prepared baking sheet.
• Squeeze the juice of the remaining orange half into a small bowl. Brush the top of each scone with the juice and sprinkle with the reserved bacon. Bake until the tops are golden brown, 20 to 25 minutes. Let cool for 10 minutes.
• Meanwhile, mix the remaining 1 cup maple sugar and 2 tablespoons milk in a medium microwave-safe bowl. Microwave to warm slightly and just melt the sugar, about 30 seconds. Stir again, then let cool slightly (the mixture will thicken as it cools). Dip the tops of the scones in the glaze and place on a wire rack to harden, about 30 minutes.

Steps:

• 1. In a medium-sized bowl, combine the flour, baking powder, baking soda, salt and granulated sugar. Add the butter, working it in till the mixture is crumbly.
• 2. Whisk together the egg, milk, and maple flavor. Add this to the dry ingredients, along with the bacon or ham. Mix just till everything is evenly moistened.
• 3. Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into a 9" x 9" square, about 5/8" thick.
• 4. Cut the dough into nine 3" squares. Then cut each square into two triangular wedges, to make a total of 18 scones.
• 5. Place the scones on a lightly greased or parchment-lined baking sheet, and put them in the freezer for 30 minutes. While the scones are chilling, preheat your oven to 425°F.
• 6. Combine the 1 tsp maple syrup with the cream. Brush the chilled scones with the cream mixture, and sprinkle with additional sugar, if desired. Bake the chilled scones for 18 to 20 minutes, or until they're a medium to deep-golden brown.
• 7. Remove the scones from the oven, and cool them on a rack briefly. Serve warm with maple syrup.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, sugar, 2 tablespoons plus 2 teaspoons baking powder, and salt in a bowl. Add butter and cut in with your hands or a pastry blender until crumbly with all pieces of butter smaller than a small bean. (You can use a food processor.) Make a small well in the center of the mixture.
• Pour cream, maple syrup, and chopped bacon into the well. Combine with your hands, working quickly so butter does not melt, until the dough sticks together. Divide dough into 12 equal portions. Roll and gently press each portion into a scone about the size of your palm; place on a baking sheet.
• Bake in the preheated oven until tops spring back when lightly touched, 20 to 25 minutes. Remove from the oven and transfer to a wire rack.
• Mix powdered sugar, maple syrup, and milk for glaze together in a bowl until smooth. Drizzle over scones.