MAPLE BACON SCONES
A breakfast treat that's sweet & savory.
Provided by S I
Categories Other Breakfast
Time 40m
Number Of Ingredients 15
Steps:
- 1. In a medium-sized bowl, combine the flour, baking powder, baking soda, salt and granulated sugar. Add the butter, working it in till the mixture is crumbly.
- 2. 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.
- 3. 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.
- 4. Cut the dough into nine 3" squares. Then cut each square into two triangular wedges, to make a total of 18 scones.
- 5. 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.
- 6. Combine the 1 tsp maple syrup with the cream. Brush the chilled scones with the cream mixture, and sprinkle with additional sugar, if desired. Bake the chilled scones for 18 to 20 minutes, or until they're a medium to deep-golden brown.
- 7. Remove the scones from the oven, and cool them on a rack briefly. Serve warm with maple syrup.
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Koi Oppo
[email protected]I've tried a lot of different scone recipes, but this one is my favorite. The scones are always light and fluffy, and the maple glaze is the perfect finishing touch.
Promise Bombe
[email protected]These scones are a great way to use up leftover bacon. They're also perfect for a quick and easy breakfast or snack.
Scott A. whetsell
[email protected]I love making these scones for my family on the weekends. They're so easy to make and they always turn out delicious.
EMMAH MSOFTY
[email protected]These scones are the perfect fall treat! The maple flavor is warm and inviting, and the bacon adds a nice savory touch.
kakar typist
[email protected]These scones were a bit dry, but the flavor was good. I think I'll try adding a little bit of extra butter or milk next time.
Sufyan Jameel
[email protected]I'm not a huge fan of scones, but these were pretty good. They were light and fluffy, and the maple glaze was a nice touch.
Kenny Khumalo
[email protected]These scones are so delicious! I love the crispy edges and the soft, fluffy interior. The maple glaze is the perfect finishing touch.
Matthew H
[email protected]I love the flavor of these scones, but I wish they were a bit more moist. Maybe I'll add a little bit of extra butter next time.
Joshaua Ajayi
[email protected]These scones were a bit too sweet for my taste, but they were still good. I think I'll try reducing the amount of sugar next time.
Jorge Diaz
[email protected]I've made these scones several times and they're always a hit. They're the perfect treat for a special occasion or a simple weekend breakfast.
YAZAN BROO
[email protected]These scones are so easy to make and they're always a crowd-pleaser. I love serving them with a cup of coffee or tea.
Md Aktar
[email protected]I'm not sure what I did wrong, but my scones came out flat and dense. They didn't have much flavor either.
Lutangu Chibozi
[email protected]I followed the recipe exactly and my scones turned out perfectly. They were golden brown and had a wonderful maple flavor.
Pak Shaheen
[email protected]These scones were delicious! I loved the crispy edges and the soft, fluffy interior.
Francisco Alcala
[email protected]I'm not a huge fan of scones, but these were pretty good. The glaze was a bit too sweet for me, but overall they were enjoyable.
Sonia Babakhani
[email protected]I made these scones for my family and they loved them! They're so fluffy and flavorful.
Evelyn Eve
[email protected]These scones were a bit dry for my taste, but the flavor was good.
Mubashir Jokhio
[email protected]I love the combination of maple and bacon in these scones. They're the perfect balance of sweet and savory.
Ahmed Hegazy
[email protected]These scones were a hit at my brunch party! They were so easy to make and turned out perfectly. The maple glaze was the perfect finishing touch.