Maple Bacon Scones

06.-42It has been so cold this past week! Today is the first day it has been above freezing. Whenever it is this cold outside, I instantly crave comfort food. I have been so busy with school projects and applying for internships, that I have barely had time to breathe, let alone bake.

I was really dying for some scones the other day, so I made these. They are so good, and a very creative take on the typical scone. They are a sweet and savory scone. The bacon is obviously salty, whereas the maple glaze is very sweet. Together, they taste like an all American brunch. I hope you like them as much as I did. They would make a perfect brunch treat for Thanksgiving or Christmas.

Recipe:


Combine dry ingredients
Add butter, a couple pats at a time. Use a pastry blender to blend
the ingredients together. Blend until it becomes a crumbly mixture.
 In a separate bowl, mix egg, milk, and maple flavor.
Add to dry mixture. (You may need to add additional heavy
cream if the mixture is too crumbly)
 Stir in chopped bacon
Shape into scones. This can be done by rolling out the dough, and slicing into triangles, or shaping a scone pan (which I did). Freeze for thirty minutes, until firm.
Preheat oven to 425 degrees, and place scones on a baking sheet,
or scone pan (available on kingarthur.com). Bake for 18-20 minutes.
Meanwhile, whisk together: confectioner’s sugar, butter,
maple flavoring, and heavy cream. Add more heavy cream to reach the
desired consistency. It should be thick, yet pourable.
 Allow scones to cool slightly before glazing.
Drizzle a nice amount of glaze over each scone.


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