Maple Bacon Scones

It’s July.  Summer is in full swing.  Is it just me, or does it seem like summer took forever to find us, and now it feels like it’s already half way done? Aaagghh!

Typically, I loose my zest for cooking right about now.  It’s usually just too muggy and hot to pull out the pots and pans and cook big meals.  The sun and heat seem to drain my appetite, and suddenly we’re surviving on salads and some form of grilled meat on the bbq.  But so far, this season, it hasn’t been the case.  We haven’t really had a run of hot and heavy days that make the idea of turning on the stove unbearable.  So until that happens. I will make the most of my kitchen.

This recipe today is a variation on Dennis Prescott’s Maple Bacon Scones  found in his book, Eat Delicious.  I adore bacon in all its forms. And maple syrup, well, come on- Canadians are weaned on it!  But together, they are beyond amazing.  It’s the whole sweet ‘n salty, crisp and smooth, tension of contrasts that is such a winner.

You’re going to enjoy a tender, just sweet enough, scone which is easily switched up if you want to use it for other applications.  While you could use the 1/2 cup of heavy cream of the original recipe, I have successfully replaced it with creme fraiche, sour cream and even yogurt.  

While the finished scones are cooling on a rack, the glaze is whipped up.  This can be done in a bowl with a spoon if you don’t feel like dirty-ing up your mixer again.  Just icing sugar, maple syrup, melted butter and vanilla extract.  I love the butter addition- I’m  weird- If you don’t have salted butter on hand, add a smidgen of kosher salt, to bring out the buttery-ness in the glaze.  That salt, plus the sprinkling of bacon on the glaze make my salt tooth very happy!!

Prep Help

These Maple Bacon Scones are a great breakfast or brunch option.  But a little prep is needed for this recipe.  

Because you are baking and then cooling the bacon, all of which can take about almost an hour, I do this the evening before.  Baking them off the night before, and then crumbling them in the morning before starting on the batter will help out immensely.  My recipe for Espresso Maple Bacon is a perfect topper for these scones. Make up a double batch, and nibble on the bacon that doesn’t get used on the scones.

You can also pre-sift the dry ingredients and keep them in a sealed container overnight. Then they will truly be accessible for breakfast. I have adjusted the method of prep just to make it a more approachable time in the kitchen.  The original recipe calls for a stand mixer, but I don’t think scones need any special equipment.  These are an old fashioned treat, so I think a couple of bowls and a wooden spoon are just fine!

Feel free to swap out the walnuts for pecans if you only have these on hand.

While these are perfect year round, I can especially see them shining once Autumn arrives.  The combo of bacon and walnuts, and the maple glaze just sing cooler weather, with leaves falling, and that bite in the air. I can see serving these on an Autumn brunch table with steaming hot cafe au lait, and eggs benny etc.  Truly they are ‘awesome’!  Or how about a mini version, served warm in the evening with a bourbon!?  Oh yeah baby!

Love Jen.

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Maple Bacon Scones

One of the best flavour combos ever, maple syrup and bacon get married in and on a lovely tender scone, perfect for breakfast or as treat with a coffee.  Or bourbon!

Course Baking, Breakfast

Cuisine North American

Keyword bacon, maple, scones

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings 12

Ingredients

Scones

• 1 batch Espresso Maple Bourbon Bacon, see Notes Below
• 3 cups AP flour , plus more for dusting
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup (1 stick) cold butter
• 1/2 cup chopped walnut pieces , or pecan pieces, lightly toasted
• 2 tsp lemon zest
• 1/2 cup heavy cream
• 1/2 cup maple syrup
• 1 large egg

Maple Glaze

• 1 cup confectioners sugar
• 3 tbsp pure maple syrup
• 3 tbsp melted butter
• 1/2 tsp pure vanilla extract
• 1/8-1/4 tsp salt (optional) but it really brings out the flavour of the butter

Instructions

1. Preheat the oven to 350F

2. Line one or two baking sheets with parchment paper.

3. Prepare the Espresso Maple Bourbon Bacon (see Recipe Link below) first and let it cool. You will only need 8 strips of candied bacon for the recipe below.

4. Sift the flour, baking powder, baking soda and salt in a large bowl. Whisk to combine. Grate in the cold butter and toss with your fingers to coat well.

5. Crumble 4 strips of the bacon into the bowl.

6. Add the walnuts and lemon zest and mix it all together gently.

7. In a medium bowl, whisk the cream and egg. Pour this mixture into the dry mixture and stir with a wooden spoon until the dough just comes together. Do not overwork the dough.

8. Transfer the dough onto a floured surface and press it together with your fingers. Divide the dough into two balls.

   Dust the top of the one round and use a rolling pin to 'pound' it softly into a 10 inch square (or there about)

9. Fold into thirds, and then take this folded letter shape and fold in half. Repeat both folds once more. Gently pound and then roll into a 8 inch diameter round and about 1 inch thick. Don't overwork- just do what you need to, to get this shape.

10. Slice it into 6 pieces, like a pizza. Repeat with the other round of dough

11. Transfer these pieces to the parchment lined baking sheets.

12. Bake for 25-30 minutes, or until golden brown and the kitchen smells divine.
13. Transfer to a cooling rack for 20 minutes.

Meanwhile, make the Glaze.

1. In a bowl (or using the stand mixer with the paddle attachment) beat the confectioners sugar, maple syrup, butter and vanilla, add water 1 tsp at a time until smooth.

2. Crumble the remaining 4 bacon strips into small pieces.
3. Top each scone with 2 tbsp of the glaze and then sprinkle each with some of the candied bacon.

4. These are best served immediately. But they will last another 2 days if kept in an airtight container at room temperature. If you don't plan on eating them all the same day, then only glaze the ones that you will eat. This way, you can re-warm the remainder in a 325F oven to make them tender and flakey, and then glaze them.

Recipe Notes

Espresso Maple Bourbon Bacon recipe is found here!

To make this recipe even easier, prepare the bacon the evening before and let it cool. This way you can go straight to baking up the scones before breakfast.

It is easy to make this a half batch. Divide the entire recipe in half, and when you get to the egg, whisk it in a small measuring cup.  Only pour half of this mixture into the cream in the bowl.  You can save the remainder for scrambled eggs the next day.

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