Maple Bacon Scones

19 Jun

Weird question of the day; have you ever picked up a magazine from BC Liquor titled Taste? I only recently picked up a copy and when I started flicking through it, I instantly gravitated to the many recipes that fill the pages of the magazine. There is so much food and wine information jam-packed in there and the best part is, the magazine is free! Free is good in my books. For my BC readers, it is certainly worth picking up a copy next time you are in the liquor store.

As I was pouring over the pages of the magazine, I found a recipe for Maple Bacon Scones. Mmmmm hmmm, you heard correctly. I made a mental note of the recipe and when my girlfriends and I organized a gourmet brunch, I knew exactly which recipe I would be using.

If you’ve made scones before, these aren’t going to be any more difficult than regular scones, although cooking the bacon does add a bit more time. Make note, you do need to freeze them for 10 minutes before they go into the oven. Do not skip this step, it helps to create soft fluffy scones. These are best served warm and I felt that they didn’t need any accompaniments, like butter. Scones are generally not man-friendly but these are not just any scones. These have bacon in them. Men love bacon. You know what I’m saying.

Maple Bacon Scones – Makes 12 pieces
250g bacon
1 3/4 cups all purpose flour, plus extra for dusting
1 tbsp brown sugar, packed
1 1/2 tsp baking powder
1/4 tsp baking soda
Pinch of salt
2 tbsp fresh chives, finely chopped
1 tsp orange zest (optional)
1/2 cup cold unsalted butter, cut into cubes
1/4 cup + 2 tbsp pure maple syrup, divided
3/4 cup buttermilk

Preheat oven to 350F (180C). Cut bacon into 1 cm pieces. Place bacon in a large frying pan and cook over medium heat until cooked but not crispy, about 10 minutes. Transfer to a paper towel-lined plate to absorb excess fat.

In a large bowl whisk together flour, brown sugar, baking powder, baking soda, salt, chives and orange zest, if using. Add butter, and using a pastry cutter or your fingertips, work butter into flour mixture until it resembles coarse crumbs with some pea-sized chunks of butter still scattered throughout. Stir in bacon bits with a fork.

In a small bowl whisk together 1/4 cup of maple syrup and buttermilk. Pour into flour mixture and stir with a fork until dough just comes together. Be careful not to overwork dough or it will result in a tough scone. Turn dough out onto a lightly floured surface and dusting hands with flour, press into a square about 1 inch (2.5cm) thick. Cut square into 12 equal pieces. Place on a parchment-lined baking sheet and freeze for 10 minutes.

Bake in preheated oven for about 25 minutes or just until scones begin to turn colour. Quickly brush with remaining 2 tbsp of maple syrup and return to oven. Continue to bake until golden brown, about 3 to 5 minutes. Transfer to a wire rack to cool slightly.

Recipe from Spring 2012 issue of Taste magazine.


4 Responses to “Maple Bacon Scones”

  1. Geraldine June 19, 2012 at 1:00 pm #

    These look really good– I’m hungry now!! 🙂

    • greedyguts June 19, 2012 at 4:13 pm #

      Thanks Geraldine! You could whip this up pretty quickly, if you have the time.

  2. liannelow June 19, 2012 at 8:50 pm #

    I am so going to make these. The hubs will love it! Thanks for the recipe!


  1. Gourmet Brunch « The Culinary Adventures of a Greedy Guts - June 21, 2012

    […] was an early Sunday morning (for me) and through sleepy eyes I baked maple bacon scones that very morning so they would be still warm when I arrived. We have deemed this one of our most […]

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