Maple Bacon Scones

Sunday brunch at home today! We had scones, made with bacon and brown sugar and topped with a maple glaze, a spinach mushroom frittata, homefries with shredded pork and poached eggs and fruit. We're pretty fancy people and even used a tablecloth, so we're basically Downton Abbey.

I would definitely make the scones again - maybe even without the bacon. They are awesome with the bacon, but they were so good that I'm sure it would be tasty sans bacon as well. 

Maple Bacon Scones

From How Sweet It Is (blogger lives in Pgh!)

3 1/4 cups flour

1/3 cup brown sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cups cold butter

1 cup buttermilk

1 teaspoon vanilla

5 strips cooked bacon, crumbled 

course sugar for sprinkling

maple glaze (recipe below)

Preheat oven to 425.

In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in bacon crumbles. Turn onto a lightly floured surface and knead gently.

Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges.

Bake at 425 for 12-14 minutes. Top with maple glaze.

Maple Glaze

1 1/2 tablespoons maple syrup

1/4 teaspoon vanilla extract

drop of water

1 cup powdered sugar

Combine syrup, vanilla and powdered sugar and stir until combined. Based on the consistency of the glaze, add water one drop at a time and stir – if you accidentally add too much, just add a bit more powdered sugar. Continue to stir until desired consistency is reached. Pour over scones!