While I was looking around for something new - and especially tasty - I found this recipe for Maple Bacon Scones on the King Arthur Flour site. My husband also bought me two bags of king arthur on Saturday to do a taste test. Is it really better? Well, I am not certain. I have to continue my taste testing.
I will say that these maple bacon scones were simply wonderful. They have just the right amount of sweetness and just the right amount of maple flavor to complement the saltiness of the bacon.
One of the best parts is that the base dough is delicious and you can use the recipe as a framework for any alternate filling if bacon is not your thing (my father requested cranberries, my neighbor requested blueberries). As it is, I didn't follow the recipe exactly anyway, which really shouldn't be a surprise. So, now you have two frameworks to review, my recipe below or the King Arthur Flour recipe!
3 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tbsp. sugar
1/2 c. cold butter (sliced into half tablespoons)
5 tbsp. real maple syrup
1 large egg
1/2 c. cold milk
8 oz. cooked bacon (1/4" bits)
1 tbsp cream
2 tbsp sugar
1. In a mixing bowl (either mechanical, manual, or the breadmaker), mix all of the dry ingredients and then add the butter a pat at a time. Keep mixing until the mixture is crumbly, it doesn't have to be perfectly uniform because it will mix better as you knead in the liquid ingredients.
2. Beat the egg and cold milk together and whisk in the maple syrup. Add the liquid ingredients to the dry mixture from above.
3. Drop in the bacon bits.
4. Knead until consistent. You want everything moist, uniformity is not required.
5. Line a baking sheet with parchment paper. Move the dough to the baking sheet and pat or roll out to 5/8" thickness. Rolling it into a rectangle or square helps to form your triangle scones. But you can just do your best to cut triangles from whatever shape your dough ends up. The King Arthur blog recommends cutting the dough into 3" squares and then diagonally cutting bisecting them into triangles.
6. Once you've cut your scones and arranged them on the baking sheet, place the baking sheet into the freezer for 30 minutes. Yes, the freezer.
7. Preheat the oven to 415 degrees F.
8. When the scones are cooled, paint the scones with cream and dust with sugar.
9. Bake for 18 minutes.
More Bread Recipes on ST:
5. Peach BreadChallah