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
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.
|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!|