Maple Bacon Scone Rolls – photo tutorial

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!

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