Maple Bacon Scones

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 egg

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