Bacon and sticky buns are 2 breakfast treats that are perfect together. Instead of making a yeast dough that takes time to knead and rise, I like using my scone recipe, to make these a quick morning treat.
To make these Bacon, Bacon, Bacon!, there is bacon in the dough, bacon in the filling, and bacon in the topping. I also brushed the scone dough with a mixture of bacon fat drippings, butter, and maple syrup. If you love bacon, you’re going to love Bacon, Bacon, Bacon! Sticky Bun Scones.
10 slices thick-sliced bacon, center-cut
1/3 cup melted butter
1/3 cup brown sugar
2 tablespoons maple syrup
1/3 cup chopped pecans
1 tablespoon melted butter
1 tablespoon maple syrup
1/2 cup brown sugar
8 tablespoons butter
2 cups unbleached flour
1/4 cup whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375-degrees F. Cook bacon according to the directions on the package; reserve 1 Tbsp. bacon grease; set bacon grease and bacon aside (to be divided). Grate butter on wax paper; put in freezer for 15 minutes.
TOPPING: In a small bowl whisk together 1/3 cup melted butter, 1/3 cup brown sugar, and 2 Tbsp. maple syrup until smooth. Distribute evenly among the 12 muffin cups (about 1 Tbsp. for each cup). Rough chop 4 slices of cooked bacon into 1/4-inch pieces, distribute evenly among the 12 muffin cups on top of the butter and sugar mixture. Distribute pecans evenly among the 12 muffin cups on top of the bacon.
FILLING: In a small bowl combine 1 Tbsp. melted butter, 1 Tbsp. maple syrup, and the 1 Tbsp. bacon grease; set aside
DOUGH: Rough chop 1 slice of cooked bacon, place in food processor, pulse 10 times into a fine crumb. In large bowl mix together both flours, sugar, baking powder, baking soda, and salt; stir in bacon crumbs. Stir in frozen grated butter until all the butter is covered with the flour mixture. Add buttermilk, mix until just together (do not overmix, the dough is very loose). Place dough on a heavy floured board, pat into a square. Roll out into a 12″ square. Fold into thirds, then fold into thirds the other direction (you should have a square dough). Put on a floured plate; put in freezer uncovered for 5 minutes. Roll chilled dough into a 12″ x 12″ square, brush with the butter-maple syrup-bacon grease filling mixture, leaving a 1-inch border along the bottom edge (the edge closest to you). Spread 1/2 cup brown sugar on dough. Dice remaining 5 slices of bacon into 1/4-inch pieces, sprinkle evenly on dough. Roll dough like a cinnamon roll, starting with the edge farthest from you, rolling it snug being careful not to tear the dough. Pinch seam to seal. Roll log seam side down. Slice log into 12 even slices, about 1-inch each. Place each slice, cut side down, into muffin tin cups on top of topping.
Bake at 375-degrees F. for 14-17 minutes, until golden brown and slightly firm when touched in the center. Cool 5 minutes in the pan, then place a serving platter upside down on top of the sticky buns scones. Quickly invert sticky bun scones onto platter. Remove muffin tin from platter. Let cool 10 minutes, then serve and enjoy!