Happy Sunday everyone! I hope all of you are enjoying this sunny but exceedingly toasty weather! Not much has been happening over on the East coast. I’ve just been hanging out with some of my friends, swimming day and night, and of course baking. 🙂 My summer schedule for gymnastics starts up again tomorrow, and after not being in the gym for 2 weeks, I am ready to go in and work towards being a Level 9 gymnast. Okay I’ll stop blabbering now and get to these uber- delicious scones.
I hope you guys are ready for some seriously drool-worthy scones. I don’t have very much experience with scones, only trying those blueberry buttermilk ones last September. While those turned out to be a resounding success, scones just seem like a ton of work during the school year when you have hours upon hours of homework waiting for you. But I made an exception for these scones. The bacon is baked goods trend had to get to this blog somehow, and I think that these maple-glazed goodies are the perfect things. The most important thing is using good quality bacon. That’s right, I really really really would not recommend buying that nasty precooked stuff. Who knows what’s touched that bacon? So once you get yourself some (hopefully) organic, (hopefully) local bacon, you will be addicted to these scones. They are light and fluffy, not dense and heavy. They are not too too sweet, making them a perfect way to start off the week.
Maple Bacon Brown Sugar Scones: From How Sweet It Is
Makes 16 scones
- 3 1/4 cups flour
- 1/3 cup brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cups cold butter
- 1 cup buttermilk
- 1 teaspoon vanilla
- 5 strips cooked bacon, crumbled
- course sugar for sprinkling
- Preheat oven to 425.
- In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in bacon crumbles. Turn onto a lightly floured surface and knead gently. Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges.
- Bake at 425 for 12-14 minutes. Top with maple glaze.
- 1 1/2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
- drop of water
- 1 cup powdered sugar
- Combine syrup, vanilla and powdered sugar and stir until combined. Based on the consistency of the glaze, add water one drop at a time and stir – if you accidentally add too much, just add a bit more powdered sugar. Continue to stir until desired consistency is reached. Pour over scones!
Why are you still reading this? Go bake! 🙂