Adapted from: How Sweet It Is – 2/22/11
3 1/4 cups all purpose flour
1/3 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup very cold, unsalted butter
1 cup buttermilk
1 tsp vanilla
5 strips cooked bacon, drained well and patted with paper towels and crumbled***
egg wash for brushing
turbinado sugar for sprinkling
Preheat oven to 425F. Place all dry ingredients in the bowl of a food processor. Pulse to blend. Add cubed, very cold butter. Add to dry ingredients. Pulse until mixture resembles a coarse meal. Add buttermilk and vanilla and pulse a few times, just until the mixture begins to hold together. Do not overmix in the food processor. Remove from the bowl onto a lightly floured board. Mix in the crumbled bacon by hand while gently kneading. Divide the dough in half and pat each half into a 7″ disk. Brush with egg wash and sprinkle with turbinado sugar. Cut each disk into 6-8 wedges with a dough scraper or sharp knife. Separate the disks very slightly.
Bake for 12-14 minutes or until browned and dry on top. If centers remain soft, gently separate disks a little more and return to the oven for a few minutes longer. Remove from the oven. Pour glaze over and serve warm.
*** to intensify the maple flavor, try Ina Garten’s Maple Roasted Bacon recipe in this application
Glaze:
1 1/2 tblsp grade B maple syrup
1/4 tsp vanilla
a couple drops of water
1 cup confectioner sugar
Combine syrup, vanilla and confectioner sugar and stir until combined. Add a drop of water at a time until you arrive at the desired consistency. It should run off a spoon but not be too thin. Pour over scones. Enjoy!