Vermont Maple Bacon Scones!

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 egg
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.

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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.

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Beat the egg lightly and add it with the maple syrup and heavy cream, mixing thoroughly, do not whip!

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Using a ice cream scoop, scoop out the dough onto two cookie sheets lined with parchment paper. Leave about 1 ½ inches between scones.

20131130-182543.jpgThese scones were Maria approved! 😉

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Bake for 15 to 20 minutes, scones should be golden brown.

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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?

– K