Monday, August 13, 2012

Maple Bacon Chocolate Chip Scones

I have arrived back in NYC! It's so wonderful to be back in the city I love!

A couple of my friends said they kept my eye on me in CO by following this blog and were upset I didn't post more. Sorry! I was busy!

And now I'm busy as well. (What's NYC without a busy life?) For instance, I've had these photos ready for days but had no time to write the blog!
I made these scones for opening night of Magic Flute in CO. The conductor was British and I was very anxious about him approving them. Of course, they're not your mother's scones... He loved them and so did the tenor who was craving scones for weeks while being out in CO. Ha!
I was happy these were a hit. They sound impressive and were!
Maple Bacon Chocolate Chip Scones (adapted from and now for something completely delicious)
Makes 4 large, 8 regular scones, and 16+ mini
2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold and cut into cubes
1/2 cup buttermilk, cold
1 egg
4 strips of maple bacon
2/3 cup semi-sweet chocolate chips
1 egg, lightly beaten for egg wash
1 cup powdered sugar
1 tablespoon maple syrup or agave nectar
1-2 tablespoons milk

Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.

Cook the bacon in a frying pan over medium heat. Let cool on paper towels to absorb the grease, then cut into small pieces.

In a large bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into the flour mixture with a pastry blender or your fingers until butter is the size of small peas. Add the buttermilk and stir until the mixture just starts to come together. Add the bacon pieces and chocolate chips and use yours hands to incorporate them into the dough and bring it together into a ball.

On a lightly floured surface, pat the dough into a rough square shape about 1 inch thick. Cut the dough into 4 large scones, or 8 smaller scones. For mini scones you will need to cut and fold many times. Place the scones about 2 inches apart on the prepared sheet pan and brush tops with egg wash.

Bake for 15-18 minutes, or until tops are golden brown. Cool on a wire rack.

In a small bowl, combine the powdered sugar, maple syrup, and milk and stir until smooth. Add additional milk if needed to achieve the right consistency. Drizzle onto the cooled scones and let sit for 10 minutes before serving.

Scones will keep in an airtight container at room temperature for up to 2 days.
Bake well and prosper!

4 comments:

  1. Not to sound dumb... What does "cut the butter into the flour mixture until butter is the size of small peas" mean?

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  2. Don't be silly...that doesn't make you sound dumb. :)
    You can cut the butter by using a fork or a butter knife. With either tool, keeping sepearting the butter and mixing in with the flour. (I actually just did this recently and did it with my hands.) Since the butter is cold it won't completely blend which is exactly what you need: a slightly chunky mixture.

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  3. Can you use half and half, cream, milk, or something else in place of the buttermilk? Is the buttermilk crucial?

    ReplyDelete
  4. I wouldn't think that the buttermilk is crucial. Should be just fine with normal milk.

    ReplyDelete

Thanks for taking time to leave a message! xo - EB