Well, this is one scone recipe that Hubby talked up to everyone at work before I sent them in. So much so that I sincerely hoped it lived up to expectations when they arrived–I was actually a bit nervous. I fully intended to jump this recipe to the top of the blogging queue, but the two and a half week early arrival of my first born set me back a bit in terms of being ready to become a mother. Now that my son is one week old, and my mother has been at our house cooking us dinner and making things easier on us as new parents, I actually have a chance to finish writing up this recipe. In the near future, I will probably be taking a short hiatus, not knowing exactly when I’ll have a chance to post new recipes–even if I get a chance to make them.
Without further ado, on to the recipe that I think many people have been waiting for. Despite my not really caring for bacon and not understanding the bacon-maple craze, I wanted to try my hand at this concoction, and even thought maybe I would try an entire scone this time when I make them…
…but I didn’t. I just cannot get into this maple-bacon thing. But, full disclosure, I’ve never really cared for bacon, and so pairing it with maple just doesn’t excite me. I decided to attempt a maple-bacon recipe though, because I know how popular it is, and how many people, including my hubby would love it. So, I tried my hand at it, and I think, based on the number of marriage proposals I received, it was pretty successful.
Yield: 16 medium-small scones
Baking time: 10 minutes
Cooling time: 10-25 minutes
3 cups all purpose flour
1/4 cup brown sugar
2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp butter
1 package (1 lb) crumbled bacon
1 cup buttermilk
1/4 cup real maple syrup
3-4 tbsp real maple syrup
1/2 tsp real maple extract (or to taste)
1 cup confectioner’s sugar, sifted
1 tsp vanilla extract or vanilla bean paste
1) Cook the bacon. I like to freeze the bacon before I chop it, then remove and let thaw for maybe 10 or 15 minutes, then cut the bacon into 1/2-inch strips. I don’t wait for it to thaw the rest of the way before I cook it, just throwing the half-thawed bacon bits into a hot skillet. Cook on the stovetop until it’s as crispy as desired (I like mine extra crispy). This step can take some time.
2) When your bacon is done and cooling off the stove, preheat the oven to 450ºF. Whisk the flour, brown sugar, baking powder, baking soda, and salt together in a large bowl.
3) Add the cold, diced butter and work in with a pastry blender. A few pea-sized chunks in this recipe are okay.
4) Add the cooled, chopped bacon to the dry ingredients and toss with a wooden spoon to mix.
5) In a measuring cup or small bowl, whisk together the maple syrup and 1/2 cup of the buttermilk.
6) Add the maple syrup-buttermilk mixture to the dry ingredients and mix with a wooden spoon. Add additional buttermilk as needed–just enough to bring the dough together so that a few floury bits are left in the bottom. (When you turn out the dough and give it a knead or two, these floury bits will be worked in.)
7) Turn out the dough and any floury bits that remain onto a lightly floured countertop. Give one or two kneads to bring together. Try not to over-knead, just one or two turns will do. Flatten into a log about seven inches wide and about 1/2-inch in height, about a foot long. Cut the dough into sixteen triangles with a sharp knife.
8) Place the scones about two inches apart on a parchment-lined backing sheet and brush with any remaining buttermilk.
9) Bake at 450ºF for about 10 minutes, or until lightly golden on top and firm to the touch.
10) While the scones are baking, sift your confectioner’s sugar and combine it with the vanilla, maple extract, and maple syrup. Start with two tablespoons maple syrup and add more to reach the desired consistency. (I used 3 tablespoons, but would probably use less next time, as I prefer a harder icing when set.)
11) When the scones are done baking, allow to cool on the baking sheet for 5 minutes. Then transfer to a wire cooling rack with parchment paper underneath it to catch any icing runoff. Drizzle the scones with the icing. Allow the icing to set before enjoying.
I’ve never been a huge fan of bacon. Every once in awhile, it’s okay, but it’s not my go-to breakfast meat, nor snack food, I don’t care for bacon on my burgers or sandwiches…so why did I make these scones again? Oh, right, everyone else seems to
like love bacon.
That said, I think these were a success. They are just crunchy enough to be tasty, not too buttery, not too sweet, not too salty…I think they actually turned out pretty well. And if you’re a fan of bacon, well, they may just be awesome. But no guarantees…after all, I’m not a bacon fan.
From the bacon fan: (Hubby) “These might be the best you’ve ever made.” Although, I have to admit, I’ve lost count of how many times I’ve heard that phrase uttered since I started sending scones in with him to work. Usually though, it doesn’t come directly from his mouth, so there is something there in hearing them from his lips.
From several of his co-workers: “When you die, I’ll marry your wife.” Ha! I laughed a lot as the marriage proposals trickled in throughout the day. Besides being oddly flattered, I think they ultimately reflected upon this recipe. It was a success.