Growing up I loved maple bars, and now you can get maple bars with bacon on top, which inspired me to create my Maple Bacon Scone Rolls. These scones are tender and delicious, with maple and bacon throughout the entire scone.
NOTE: Use real maple syrup for this recipe
Let’s BAKE!
INGREDIENTS
7 slices bacon, coarsely chopped
2 tablespoons light brown sugar
1/4 cup pecans
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 teaspoon salt
1 cup buttermilk
1/4 teaspoon maple extract
6 tablespoons maple syrup, divided
1 tablespoon butter, melted
1 egg
MAPLE ICING
1 tablespoon butter, slightly melted
3 tablespoons maple syrup
1/4 teaspoon maple extract
1 cup powdered sugar, sifted
DIRECTIONS
Preheat oven to 400 degree F. Grate butter; put in freezer.
In a large skillet, cook chopped bacon until almost done, set aside 3 Tbsps. of bacon. Add brown sugar and pecans to bacon in the skillet; continue cooking until browned, about 1 minute; remove from skillet blotting on a paper towel lined plate; transfer to another plate to cool.
In a large bowl mix together flours, sugar, baking powder, baking soda, salt. Cut in frozen butter. Combine buttermilk, 1/4 tsp. maple extract, and 2 Tbsp. maple syrup; add to flour-butter mixture and mix until just together (do not overmix, the dough is very loose). Place dough on a heavy floured board and pat into a square. Roll out into a 12″ square. Fold into thirds, and then fold into thirds the other direction (you should have a square). Put on a floured plate and put into the freezer uncovered for 5 minutes.
While dough is in freezer, combine 1 Tbsp melted butter and 1 Tbsp maple syrup; set aside. Roll dough into 12″ square. Brush on melted butter-syrup mixture, cover entire dough. Sprinkle with the bacon-brown sugar-pecan mixture evenly on dough; patting down gently. Roll dough like a cinnamon roll, into a tight log. Cut roll into 12 equal pieces. Place cut-side down on a parchment paper lined baking sheet. Brush tops with 1 beaten egg. Bake at 400 degrees F. for 16-18 minutes (until golden brown and delicious). Cool on cooling rack.
MAPLE ICING
Once rolls are slightly cooled, combine 1 Tbsp. melted butter, 1/4 tsp. maple extract and 3 Tbsp. maple syrup, whisk in powdered sugar until smooth. Spread icing over scone rolls. Finely chop reserved 3 Tbsp. cooked chopped bacon; then sprinkle on maple icing.
Enjoy!
