– Click here for this recipe in Dutch ->Bacon scones met maple glazuur –
Ok y’all (<- see what I’m doing here? 😉 ), I have a new brunch favorite! I still like to eat pancakes or chicken ‘n waffles on a Sunday morning, but these days I’m all about maple bacon scones! And no, it’s not the pregnancy hormones that are telling you that. P also loves them, he ate 2 maple bacon scones with scrambled eggs and extra bacon the other day!
I need to set something straight here: in the UK, scones are round and not triangle shaped. Not to offend anyone, but I don’t get the whole scones & biscuit thing here in the US. Americans call round scones ‘biscuits’ and triangle shaped scones are just ‘scones’. One of my best friends is from the UK and she gets annoyed by it too. Scones are just scones and they are round.
So there you have it. I baked Huckleberry’s ‘maple bacon biscuits’ but I’m calling them ‘maple bacon scones because they’re round 😉
I love the Huckleberry cookbook by Zoe Nathan btw! Together with her husband she owns a few restaurants here in Santa Monica. I love going to Milo & Olive, I often walk there to buy bread and it’s a great place to meet friends for brunch or lunch. Every baker should own this book!
For our Easter brunch I will be serving the maple bacon scones with some scrambled egg and extra bacon. Yummy!
I teamed up with some Dutch food bloggers to create an Easter Brunch. Want to check out their recipes (only in Dutch)? Go take a look at my Dutch blog post Bacon scones met maple glazuur.
But for now: here is the recipe for the maple bacon SCONES 😉 :
Serve the maple bacon scones with scrambled eggs & extra bacon and you have a brunch worthy Easter dish!
- 15 slices thick-cut bacon
- 6 cups all-purpose flour
- 2 Tbsp baking powder
- 1½ tsp baking soda
- ¼ cup sugar
- 2¼ tsp kosher salt
- 2 cups cold unsalted butter, cut into ½ inch cubes
- ½ cup cold maple syrup
- ¾ cup cold buttermilk
- 2 egg yolks
- 2 Tbsp heavy cream
- pinch of kosher salt
- Fleur de sel or Maldon sea salt
- ¾ cup extra maple syrup for glaze
- Chop the bacon in 0.5 inch pieces and cook them in two batches in a frying pan over medium-high heat until crispy. Reserve 2 Tbsp of the bacon fat and let the bacon drip on paper towels.
- In a very large bowl, combine the flour, baking powder, baking soda, sugar and salt and toss well. Throw in the cold butter and work it with your fingertips until the pieces are pea- and lima bean-size. Add the ½ cup maple syrup, buttermilk, bacon and reserved bacon fat. Lightly toss to distribute.
- Immediately dump everything onto a clean surface with more than enough space to work the dough. Using only the heel of your palm quickly flatten out the dough. Gather the dough back together in a mound and repeat. After two or three repetitions, the dough should begin holding together. Be sure to avoid overworking. You should still see some pea-size bits of butter running through it.
- Flatten the dough into a 1 inch thickness and cut out the scones with a glass or cookie cutter. Transfer them to an ungreased sheet pan. Very gently push the scraps back together and cut once more. Freeze for at least 2 hours before baking, or for up to 1 month, tightly wrapped.
- Preheat your oven to 375 degrees F. Remove the scones from the freezer. Space them with plenty of breathing room on two ungreased sheet pans. Make the egg wash by mixing the egg yolks with the heavy cream and kosher salt and brush the scones with the egg wash and sprinkle with the fleur de sel. Bake from frozen, until cooked through and starting to brown, about 20 minutes. Pour 2 tsp maple syrup over each scone to glaze and bake 5 minutes longer.
- The scones are best eaten the day they’re made.
It's a great idea to bake the scones while frozen. You can keep them in the freezer up to a month so you can prepare this brunch dish ahead of time! You also don't have to bake them all at once, e.g. I still have 10 scones in the freezer for later, I love it!