Benson may have eaten 3 of these scones. They are THAT good.
Maple Bacon Scones
4 cups all purpose flour
1/3 cup brown sugar
1 1/2 tbsp. baking powder
1/2 tsp. kosher salt
2 tbsp. divided maple flavoring
1 1/2 cups milk
1/3 cup heavy cream
1 tsp. lemon juice
1 cube butter, cold (1/2 cup)
2 cups powdered sugar
1/4- 1/3 cup heavy cream
1 tbsp. melted butter
1/2 cup bacon bits or cooked chopped bacon, drained
Preheat your oven to 425 degrees.
In a large bowl, combine the brown sugar, flour, baking powder, salt until mixed. Using a pastry cutter, cut the cold butter into the flour mixture. Once the butter is cut into pea sized pieces…. get the wet ingredients together.
In a small bowl, combine the milk, 1/3 cup heavy cream, 1 tbsp. maple flavoring, lemon juice egg and whisk together. Let it sit for 2-3 minutes.
With a fork, mix the wet ingredients into the dry, just until barely mixed together. Then place the scone mixture onto a lightly floured surface. Pat down, think less is more here when working with scone dough. You want the dough to be roughly about 1 1/2 inches thick. Cut with a round cookie cutter or with a knife into 2-3″ rounds or squares. Then place on a baking sheet. Spaced apart at least 1/2 inch.
Brush an egg wash on top, to aid in browning the scones.
Bake for 20-22 minutes. Remove from the oven and cool slighty before glazing.
Make the glaze. Whisk together the remaining heavy cream, the powdered sugar, melted butter, 1 tbsp. maple flavoring. If your glaze is too thick, add a little more cream until desired consistency. Glaze the warm scones with the maple glaze, and sprinkle with the bacon bits.
Happy baking! xo