I have been dying to use the Vermont maple syrup that I bought in Massachusetts, I hadn’t made scones in a while and maple scones sounded so yummy but I wanted to add something else to them. I decided to go with bacon to make Vermont maple bacon scones! They were so good and didn’t last very long!!
Vermont Maple Bacon Scones
2 cups white whole wheat flour
1 cup unbleached white flour
1/2 tsp salt
1/3 cup sugar
1 Tbsp baking powder
3/4 cup unsalted, butter *cut into chunks*
1/4 cup Vermont maple syrup *the best kind there is!!!*
1 1/4 cup heavy cream
6-9 strips of bacon *I used apple wood smoked to balance the sweetness of the scones, you can always add more or less bacon*
Cook your bacon, cut it into tiny pieces and set aside. Preheat your oven to 375 degrees.
Start by mixing the dry ingredients well in a large bowl before adding the cold butter cut into chunks. Use a pastry blender or your hands to mix the butter into the dry ingredients until it is mixed into coarse crumbs.
Beat the egg lightly and add it with the maple syrup and heavy cream, mixing thoroughly, do not whip!
Using a ice cream scoop, scoop out the dough onto two cookie sheets lined with parchment paper. Leave about 1 ½ inches between scones.
Bake for 15 to 20 minutes, scones should be golden brown.
After baking you can drizzle maple syrup on top before serving for a nice presentation and little bit more maple syrup!
What’s your favorite thing to put maple syrup on?