This is definitely one of those recipes where I wish there was a way to magically attach the heavenly smell of these Maple Bacon Scones baking in the oven. I mean hello — BACON! I have to say, this flavor combo might be my favorite to date y’all!
Want to know what makes these scones OVER. THE. TOP.?!
- MAPLE GLAZE — which is only made with two ingredients, pure maple syrup & powdered sugar! How easy is that?!
- BACON + MAPLE = salty & sweet
- RUM EXTRACT — rum + bacon = a dream come true
Helpful tip — if you are in a bind and don’t want to cook the bacon yourself you can always use REAL bacon bits (usually located in the salad topping section) OR my personal favorite thing to do is buy freshly cooked bacon from our local grocery! Almost every store will serve this in the mornings until about 10:30 AM. Such a time saver!! **You can also set aside a few bacon bits to garnish the top of the glazed scones! 🙂
Bon appétit y’all!
Maple Bacon Scones
YIELDS 12 SERVINGS
PREP TIME: 15 MINUTES
CHILL TIME: 15 MINUTES
COOK TIME: 16-18 MINUTES
2 ½ cups all-purpose flour, plus additional for rolling out the dough
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon coarse kosher salt
⅓ cup sugar, plus additional for sprinkling
8 tablespoons (1 stick) unsalted butter, cold & cubed into ½ inch chucks
⅔ cup buttermilk, cold – plus extra for brushing the tops of the scones
1 egg, cold
1 teaspoon vanilla
1 teaspoon rum extract
1 cup finely diced cooked bacon
2 cups confectioner’s sugar
6-8 tablespoons pure maple syrup
- Preheat the oven to 400 degrees and line two cookie sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, baking soda, sugar, and salt.
- With the mixer on low, add cubed cold butter. Blend until the butter is roughly the size of peas (don’t over blend). 🙂
- In a small bowl, whisk together buttermilk, egg, vanilla, and rum extract.
- With the mixer on low, add the wet ingredients until barely combined.
- Then add the diced bacon, mix until combined.
- Using a spatula, dump the dough onto a floured board. (I love using my marble pastry board)!
- Sprinkle the top of the dough with a little flour and form into a ball. Using a pastry scraper, cut the ball in half.
- Using a rolling pin, roll out each piece of dough into an 8-inch circle. Then put your fingertips together, palms facing yourself, and form gently shape each piece of dough in a perfect circle (evening out the edges).
- Take a pastry scraper and cut each piece into 6 pieces (12 scones total).I like to cut mine down the center and then make an X.
- Place 6 scones on each cookie sheet lined with parchment paper. Refrigerate them for 15 minutes before baking.
- Take the scones out of the refrigerator and brush the tops with the buttermilk, sprinkle with sugar, and bake for 8 minutes. Then switch the pans from top to bottom (so they bake evenly in the oven).
- Bake for another 8-10 minutes until the tops are lightly browned and the insides are fully baked.
- Let cool completely before icing.
- Whisk together confectioner’s sugar and 6-8 tablespoons of pure maple syrup.
- Using a large serving spoon, drizzle the glaze all over the tops of the scones. Use the back of the spoon to gently spread it out evenly.
- Let the glaze set at room temperature for 30 minutes.
I highly recommend serving these scones slightly warm! Store in an airtight container for up to 3-4 days.
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