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.
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!
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
2 tablespoons sugar + 1 tablespoon cinnamon
2 tablespoons pure maple syrup
¼ teaspoon vanilla
1 cup icing sugar
- Preheat the oven to 425F. Prepare a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- 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.
- Crumble the bacon and fold into mixture. Reserve some if you would like to top the scones with additional bacon as pictured.
- 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.
- 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.
- Brush with melted butter and sprinkle with cinnamon sugar mixture.
- Bake for 12-14 minutes or until golden brown on the bottom, and lightly browned on top.
- Cover with glaze (and additional bacon). Eat immediately. These are best fresh from the oven.
For the glaze:
- 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.
Source: Another gem from How Sweet It Is