These Maple Bacon Scones are the best thing – ever- to come out of my kitchen. Nutty whole wheat flour and ground walnuts compliment the praline bacon.
Author:by Deanna Segrave-Daly, RD
1 ¼ cup all-purpose flour
¾ cup whole wheat flour
3 tablespoons sugar
1 tablespoon baking powder
1/8 teaspoon Kosher salt
4 tablespoons butter, chilled in freezer 10 min before using
¼ cup leftover Praline Bacon nut mixture (When I made the nut mixture for the bacon, I used black walnuts instead of almonds, and added 1 teaspoon black pepper not 1 tablespoon to the entire nut mixture)
¼ teaspoon maple extract (or 1 tablespoon maple syrup- I didn’t have any!)
½ teaspoon vanilla
1–3 teaspoons 2% milk
Combine flours, sugar, baking powder and salt. Cut in butter with a pastry blender until dough has just a few small pea-sized pieces of butter. Stir in nuts and bacon. Combine egg and ½ cup milk; add to dry mixture. Stir just until moistened.
Turn dough out onto floured surface and knead about 12-15 times until remainder of flour is incorporated and dough is nearly smooth – but some butter chunks remain.
Pat into a 12-inch circle and using a flour coated serrated knife cut into 8 triangles. Using a pastry brush, brush with 1 tablespoon milk. Bake in preheated 400° oven for 12-15 minutes or until golden. Cool on a wire rack.
For maple glace, stir together powdered sugar, extracts and milk until smooth. Drizzle over scones.