I’m assuming you’re all swimming in sweet bacon, having made it over the weekend on our suggestion. If you’re not, I’m hoping you’ve eaten it all.
What to do with alllllll that extra sweet bacon (if I had a nickel for every time I’ve said this….)?
When life gives you extra sweet bacon, you say “thank you!” and then you make maple bacon scones!
Here is the recipe:
*Note: this recipe is modified from Epicurious. I added the bacon.
3 cups all purpose flour
4 tablespoons (packed) dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup (or more) plus 6 tablespoons whipping cream
1/2 cup plus 2 tablespoons pure maple syrup
your fabulous 12 strips of sweet bacon (already cooked) that you’ve cut into little pieces.
Preheat oven to 375°F. Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend.
Add butter and rub in with fingertips until mixture resembles coarse meal.
Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend.
Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry.
Add in the bacon pieces and mix until incorporated.
Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.
Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer to rack to cool.
I brought these babies to work to feed the animals there, and they were promptly gobbled up. I did get one suggestion for adding more bacon, and I really couldn’t argue with it. I generally think more bacon is a good idea, but I will leave it up to your judgment as to how much bacon you would like to add.