Indulge in this rich and flavorful recipe, then start working off the calories. Scones are very simple to put together and taste best eaten the day they are baked. If you would like to have a few steps done the day before, simply prepare step 2 and then refrigerate overnight in mixing bowl. The next day mix in your wet ingredients, bake, and glaze.
Maple Bacon Cheddar Scones
2 cups all-purpose flour (9 ounces)
2 tablespoon granulated sugar or maple sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
5 tablespoons chilled unsalted butter, cut into small pieces
7 strips bacon, diced, cooked and cooled
3/4 cup shredded extra sharp cheddar cheese
1/2 cup half and half
1 large egg white
1/3 cup grade B maple syrup
Glaze: (for a more savory scone, just skip the glaze)
3/4 cup powdered sugar
3-4 tablespoons maple syrup
1. Preheat your oven to 425 degrees. Place baking mat on baking tray and set aside.
2. In a large bowl, combine flour, sugar, baking powder and salt and whisk it all up. Using a pastry cutter or two knifes, cut in the chilled butter until the butter is equally small and incorporated. Add your diced bacon and cheese, mix well.
3. Using a fork, whisk together half and half and egg white in liquid measuring cup. Then add half and half mixture and maple syrup to your flour. Using a fork stir just until everything is incorporated (do not over mix). Turn out onto a lightly floured surface, and knead a few times to form a solid mass. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet.