Vermont maple syrup of course. Please, if you’re not going to use real maple syrup don’t even make this. Just don’t, it’s wrong. If you are using real maple syrup, please use Grade B Dark (or whatever they are calling it these days, they just changed the grading system), or the darkest you can find. This recipe is based on the one available here. Of course I made changes to it, again to suite what I have on hand, and my own tastes (which when it comes to maple means add more maple).
Maple Bacon Scones with Maple Glaze
- 2 cups all-purpose flour
- 3 tablespoons maple sugar
- 1 tablespoon baking powder
- 1/8 teaspoon Kosher salt
- 4 tablespoons butter, chilled
- 4 pieces maple candied bacon, chopped (I used 6 cuz I wasn’t going to leave 2 strips just hanging!)
- 1 egg, beaten
- ½ cup + 1 tablespoon 2% milk (divided)
- 1/2 cup powdered sugar
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
- 1-3 teaspoons 2% milk
- Preheat oven to 400 degrees F. Combine dry ingredients. Cut in butter with a pastry cutter or fork & knife until it’s about pea sized.
- Stir in bacon.
- Add the egg to the half cup of milk and whisk to combine. Then add to the dry ingredients. Mix until just moistened.
- Turn the dough onto a flour covered working surface. Knead the dough 10-15 times and form into a circle. Cut the circle in half, then half the other way, then cut the quarters in half again. You’ll have 8 scones. Brush the tops of the scones with a little milk if desired. Place scones on a cookie tray and back for 15 minutes or until golden brown.
- While the scones are cooling combine the maple glaze ingredients. Drizzle glaze over the cooled scones and enjoy!
Maple Candied Bacon
- Maple Sugar
- Preheat oven to 375 degrees F. Place bacon strips on a cookie sheet. Sprinkle bacon with maple sugar and rub the sugar into the bacon.
- Place in the oven and cook for 10-15 min. Keep an eye on the bacon so the sugar doesn’t burn!
*** DO NOT place on paper towels to cool & drain fat. Place them on a silicon mat or waxed paper or your bacon will stick and you’ll be picking pieces of paper off it (like I did).
Good! Not maple-y enough though! Next time I’ll add more maple to the batter. The original called for some whole wheat flour. I think that would be an excellent (and healthy) addition! I didn’t have any so I didn’t use any. Definitely give these a try if you like bacon and you like maple.