Maple Bacon Scones
Maple-cured bacon (or ham) are breakfast regulars. So adding a bit of salty breakfast meat to your maple-flavored scones is a natural. A shower of maple sugar on top enhances the sweet/salty effect.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups (360g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon table salt
- 3 tablespoons (35g) granulated sugar or 3 tablespoons (29g) maple sugar
- 8 tablespoons (113g) unsalted butter, cold, cut in pats
- 1 large egg
- 1/2 cup (113g) milk, cold
- 1/2 teaspoon natural maple flavor, optional
- 2 cups (227g) diced cooked bacon or ham, in 1/4" to 1/2" bits
- 1 tablespoon (14g) milk or heavy cream
- 2 tablespoons (20g) maple sugar
Instructions
- 1
In a medium-sized bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- 2
Add the butter, working it in till the mixture is crumbly.
- 3
Whisk together the egg, milk, and maple flavor. Add this to the dry ingredients, along with the bacon or ham. Mix just till everything is evenly moistened.
- 4
Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into a 9" x 9" square, about 5/8" thick.
- 5
Cut the dough into nine 3" squares. Then cut each square into two triangular wedges, to make a total of 18 scones.
- 6
Place the scones on a lightly greased or parchment-lined baking sheet, and put them in the freezer for 30 minutes. While the scones are chilling, preheat your oven to 425°F.
- 7
Brush the chilled scones with milk or cream, and sprinkle with additional maple sugar.
- 8
Bake the chilled scones for 18 to 20 minutes, or until they're a medium- to deep-golden brown.
- 9
Remove the scones from the oven, and cool them on a rack briefly. Serve warm — with maple syrup, if desired.
- 10
Yield: 18 scones.