Maple Bacon Scones
the best scones ever!
1 cup all purpose flour
1 cup cake flour
1 cup heavy whipping cream
1/2 tablespoon granulated sugar
1 tablespoon baking powder
5 tablespoons butter (cold)
3 pieces thick cut applewood bacon
1-2 tablespoons maple syrup
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. Freeze butter for 5-10 minutes
Cut the bacon into 1cm pieces and cook until crispy, drain and save the bacon grease (you should have a couple tablespoons of grease). Add about a teaspoon of maple syrup to the bacon and continue cooking a couple additional minutes until sticky, let it cool.
Sift the flours, baking powder, and granulated sugar into a mixing bowl. Use a grater to grate the butter (freezing ahead of time is essential for this step to work). Add the butter into the flour mix and toss to coat it. Using your fingers mix the butter in and break it up into even smaller pieced until the mix is crumbly but holds some shape when you squeeze it in your hand.
Add in the maple bacon and mix.
Create a divot (small indent) in the center of your dry ingredients, pour in the heavy cream and then slowly incorporate the flour to create a dough (you can use your hands for this part too). Lightly dust a clean surface with flour and then pour the dough out onto the surface. Gently roll and fold it into a ball, kneading until it holds together, so that it's all sticking together then press it down into a 1 inch thick circle or rectangle. Cut the dough into at least 8 pieces. You can cut them into squares or triangles of different sizes.
Mix a tablespoon of maple syrup into the bacon grease. Place the scones onto your baking sheet and brush the tops with the maple bacon grease. Bake for 12-15 minutes depending on the size.
Once they're done baking you can (optional) drizzle a little bit of maple syrup on top. These go really well with a flat egg on the side!