It 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.
Scone Recipe adapted from: http://www.kingarthurflour.com
Glaze Recipe adapted from:www.seededatthetable.com
For Scones:
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar
- 1/2 cup cold butter, cut in pats
- 1 large egg
- 1/2 to 3/4 cup cold heavy cream
- 3/4 teaspoon maple flavor
- 1 cups diced cooked bacon
For Glaze:
2 1/4 cups confectioner's sugar
2 tbsp. melted unsalted butter
1/2 tbsp. maple flavoring
6 tbsp. heavy cream (more if needed)
 |
| 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) |
 |
| Add bacon and stir until everything is combined. |
 |
| 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). |
 |
| Brush to the tops of scones with heavy cream. Bake for 18-20 minutes. |
 |
| Meanwhile, whisk together: confectioner's sugar, butter, maple flavoring, and heavy cream. Add more heavy cream to reach desired consistency. It should be thick, yet pourable. |
 |
| Allow scones to slightly cool before glazing them. |
 |
| Drizzle a nice amount of glaze over each scone. |
 |
| Serve and enjoy! |
