Brown Sugar Maple Bacon Scones with Maple Brown Butter Glaze

• Meat

  • 1 12 oz. package Bacon, center cut
  • 1/2 cup Bacon fat

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tbsp Baking powder
  • 5 tbsp Brown sugar, packed
  • 1 1/2 tsp Cinnamon
  • 2 1/2 cup Flour
  • 4 tsp Maple extract
  • 2 cup Powdered sugar
  • 1 dash Salt
  • 1 Turbinado sugar

• Dairy

  • 10 tbsp Butter, unsalted
  • 1/4 cup Cream
  • 9/16 cup Whole milk or cream

Found on thegoldlininggirl.com

Description

Ingredients

• 1 - 12 oz. package center cut bacon
• 2½ c. flour
• 5 tbsp. packed brown sugar
• 1 tbsp. baking powder
• dash of salt
• 1½ tsp. cinnamon
• ½ c. cold or frozen bacon fat
• 2 tbsp. cold unsalted butter
• 2 eggs, lightly beaten
• ½ c. whole milk or cream
• 2 tsp. maple extract
• 1-2 tbsp. whole milk or cream, for brushing scones
• turbinado sugar, for sprinkling
• ½ c. unsalted butter
• 2 c. powdered sugar
• 2 tsp. maple extract
• ¼ c. cream

Directions

• Line a large baking sheet with parchment paper.
• Spread the bacon in a single layer on the parchment paper.
• Bake at 400 degrees for 20-25 minutes, flipping the bacon with tongs halfway, and bake until golden brown and crispy.
• Remove bacon to a paper towel-lined plate to drain and cool - do not discard bacon grease.
• Allow grease to cool for 10 minutes or so, but do not allow it to solidify.
• Carefully transfer the bacon grease to a small heat-proof bowl or container.
• Cover it, and freeze til solid, about 2 hours.
• Meanwhile, in a large bowl, combine flour, brown sugar, baking powder, salt, and cinnamon, stirring until blended.
• Chop the crispy bacon into ½-inch pieces, and toss with the flour mixture until evenly distributed.
• Once the bacon fat is cold, using a pastry blender or grater, cut in frozen bacon fat and butter until mixture is crumbly. I like to use a cheese grater to grate it into the bowl.
• In a small bowl, whisk together eggs, ½ c. cream, and maple extract.
• Make a well in the center of the flour mixture, and pour the egg mixture into the well, stirring until just combined.
• Turn dough out onto a lightly floured surface, and knead dough 6-8 times, slowly forming it into a large ball.
• Place onto a greased or parchment paper-lined baking sheet, and carefully flatten the ball into a large disk, about 1-inch thick.
• Cut into 8 wedges, and gently pull the wedges slightly apart.
• Brush each scone lightly with cream, and sprinkle with a pinch of turbinado sugar.
• Bake at 400 degrees for 15-18 minutes, or until edges are golden brown. Remove to a wire rack to cool.
• Meanwhile, prepare glaze.
• In a small saucepan over medium heat, melt the butter, and cook til it foams, bubbles, turns golden brown, and has brown specks, about 5-7 minutes.
• Immediately whisk in the powdered sugar, maple extract and cream, stirring until smooth. Add additional cream, if needed, to achieve desired consistency.
• Make sure scones have cooled for 10-15 minutes before drizzling with maple brown butter glaze. Enjoy!