Maple Bacon Scones

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At 7:00 tomorrow morning there will be millions of Canadians glued to CBC with the hopes that our men’s hockey team will have a repeat golden performance in Sochi. Many of these millions will be kicking back a few morning brewskies; an idea that is so achingly Canadian. An idea that makes my stomach turn. Instead, let’s turn to some delicious and patriotic breakfast food.

Maple. Bacon.

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A savoury-sweet combination that definitely has a Canadian ring to it. It reminds me of my childhood…there was no bacon served without a pool of maple syrup.

These are absolutely delicious. The glaze is not optional.

I encourage you to make these to shamelessly snack on as we nervously cheer on our team in national solidarity. Go Canada Go!

Ingredients
Scones
3 ¼ cups all-purpose flour
1/3 cup brown sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup cold butter (*note, original recipe calls for ¾ cup butter. I misread and only added 1/2 cup. They still turned out great.)
1 cup cold buttermilk (or 1 cup milk (minus 1 tablespoon), and 1 tbsp lemon juice. Let sit for 10 minutes)
1 teaspoon vanilla
4-5 strips bacon, cooked
Melted butter
2 tablespoons sugar + 1 tablespoon cinnamon

Maple Glaze
2 tablespoons pure maple syrup
¼ teaspoon vanilla
1 cup icing sugar
Water

Instructions

  1. Preheat the oven to 425F. Prepare a baking sheet with parchment paper.
  2. Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  3. Cube your cold butter and add to bowl. Cut in the butter (using a pastry cutter or two knifes) until the mixture resembles coarse crumbs. Stir in the milk and vanilla.
  4. Crumble the bacon and fold into mixture. Reserve some if you would like to top the scones with additional bacon as pictured.
  5. On a lightly floured surface, dump out your shaggy scone dough. Knead gently until mixture mostly comes together. There might be some stubborn crumbly bits, but you’ll show them.
  6. Pat and shape into a rectangle. The dough should be even thickness (don’t be like me) of about an inch. Cut the rectangle to 8 equal sized rectangles. Cut those small rectangles in half diagonally. Arrange on your baking sheet. You may need to bake in 2 batches.
  7. Brush with melted butter and sprinkle with cinnamon sugar mixture.
  8. Bake for 12-14 minutes or until golden brown on the bottom, and lightly browned on top.
  9. Cover with glaze (and additional bacon). Eat immediately. These are best fresh from the oven.

For the glaze:

  1. Stir together maple syrup, sugar, and vanilla. Add water 1-2 drops/dribbles at a time until desired consistency is achieved. I went for more of a thicker consistency…adding approximately a teaspoon or so of water.

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Source: Another gem from How Sweet It Is

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