Maple Bacon Scones

Go big or go home!  Now, I fully agree with that motto in all things baking… more butter, more cream, more chocolate, more cheese.  You name it, I’ll add more.

Wait, is that gluttonous?  Oh who am I kidding?  I don’t care if it is!  Go big or go home!

However this morning, that motto happened by accident.  A friend of mine mentioned she had, had a delicious maple bacon scone this past week.  Well, that sounded absolutely delightful in every way.  So I looked up a recipe and found one on King Arthur Flour’s website.  They have really strong recipes, setting me up for success.

So as y’all know, I rarely pre-read recipes before diving in.  Why would I pre-read?  Teachers are notorious for never reading directions.

If I had pre-read the recipe, I would have seen that I should have bought something called “maple sugar” and “maple flavor.”  But did I buy these two key ingredients?  No.  Was it due to my lack of preparation motivation?  Yep.

In my brilliant wisdom I just used maple syrup, and when pouring it into the egg/milk mixture I accidentally got very heavy handed.  I probably poured in a 1/4 cup syrup rather than the 1/2 teaspoon it called for.  Yes my gluttonous self would have used 1 1/2 teaspoons of maple flavor had I purchased it, but still.  Even this was a lot for me.

Although I had a mishap, these scones turned out well.  Paul really enjoyed them, but I thought they were just okay.  I expected much more flavor, rather than the subtle flavor that was there.  We didn’t use enough bacon (of course I forgot to buy more bacon), and I would definitely use maple flavoring because it’s stronger than maple syrup.  With the correct amount of bacon and the stronger maple flavor, these would be crazy good.

Give them a go.

Maple Bacon Scones (recipe care of kingarthurflour.com)

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INGREDIENTS:  3 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 3 tablespoons granulated sugar or maple sugar,  1/2 cup cold butter (cut in pats), 1 large egg, 1/2 cup cold milk, 1/2 teaspoon maple flavor (optional), 2 cups diced cooked bacon or ham (1/4″ to 1/2″ bits)

 

Topping:  1 tablespoon milk or cream, 2 tablespoons maple sugar

DIRECTIONS:  In a medium-sized bowl, combine the flour, baking powder, baking soda, salt, and sugar.  Add the butter, working it in till the mixture is crumbly.  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.  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. Cut the dough into nine 3″ squares. Then cut each square into two triangular wedges, to make a total of 18 scones.  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.  Brush the chilled scones with milk or cream, and sprinkle with additional maple sugar, if desired.  Bake the chilled scones for 18 to 20 minutes, or until they’re a medium- to deep-golden brown.  Remove the scones from the oven, and cool them on a rack briefly. Serve warm — with maple syrup, if desired.

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