Thursday, April 27, 2017

Pioneer Woman: Maple-Bacon Scones

For April's recipe, I picked these yummy (and they were YUMMY) Maple-Bacon Scones! :O) 

  • 3 cups All-purpose Flour
  • 2/3 cups Sugar
  • 5 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 2 sticks (1/2 Pound) Unsalted Butter, Chilled And Cut Into Pieces
  • 1 whole Large Egg
  • 1 cup Heavy Cream
Preheat oven to 350 degrees.

Sift together flour, sugar, baking powder, and salt.

Mix cream with egg.

Use a pastry cutter or two knives to cut the butter pieces into the flour. Keep going until mixture resembles crumbs. Mix wet mixture with flour mixture; stir gently with a fork until combined. Mix should be crumbly, but if it's too crumbly to work with, splash in a small amount of heavy cream.

Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. Final rectangle should be about 18 inches by about 10 inches.

Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form smaller triangles.

Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely. 

(I halved the recipe/ made 12 scones)


To make the icing, ix powdered sugar with the milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Add maple extract (I used maple syrup) Stir or whisk until completely smooth. Drizzle over scones and top with crumbled bacon. I love the mix of flavors, the buttery scones, the sweet maple icing, and salty bacon....YUM!!!!!

January Recipe {LINK}
February Recipe {LINK} {LINK}
March Recipe {LINK}{LINK}
April {LINK}

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