Wednesday, October 22, 2014

Chocolate Bacon Breakfast Scones

Because it's the middle of the week, and because I love you all, I present to you the scone of all scones. Dessert for breakfast, practically. As long as you don't burn them (I learned the hard way, but Andrew still picked off the non-burnt pieces and ate them), these are quite the man pleaser. Bacon. Chocolate. Maple Glaze. What more could you want? Tomorrow we are making our way to the east coast, and I have basically planned out trip around food stops that I just have to visit (I'm coming for you Holy Donut!), but until then these will do just fine. 

Chocolate Bacon Breakfast Scones

  • 1 1/2 cups all-purpose flour, plus more for surface
  • 1/4 cup granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 6 tbsp. cold unsalted butter, chopped into chunks
  •  1/4 cup heavy cream
  • 4 slices thick bacon
  • 1/8 tsp. cinnamon
  • 1 tbsp. brown sugar
  • 1 tbsp. maple syrup
  • 1/4 cup dark chocolate chunks
  • 2 large eggs, separated
Maple Glaze
  • 2 tbsp. maple syrup
  • 1/4 tsp. vanilla extract
  • 1 cup powdered sugar
  • 1 tsp. water
Preheat oven to 375 degrees F. Prepare the bacon by topping the bacon with cinnamon, brown sugar, and maple syrup. Bake on a tin foil lined baking sheet until browned and crisp, about 14-17 minutes. Let cool to room temperature before chopping into small pieces.

Whisk together the flour, baking powder, sugar, and salt. Add in the butter, cream, and 1 egg. Using a fork or pastry cutter, mix until the dough just comes together. Add in the bacon pieces and chocolate chunks. 

Cover your work surface in the excess flour, roll out the dough onto the counter and pat the dough into a 6-inch round. Cut into 6 even wedges and place them onto a non-stick baking sheet, leaving 2 inches between each scone. Whisk the remaining egg in a small bowl, and brush the tops of the scones with the whisked egg. 

Bake in the oven for 25-28 minutes until golden. Watch carefully, for they can burn (lesson learned the hard way). Transfer to a cooling rack to cool. Meanwhile, whisk together the maple glaze ingredients in a small bowl and drizzle over the scones. Serve once cooled. 

Keep in an airtight container for up to 3 days. But I highly doubt they will make it that long.

Recipe adapted from Bacon Today.

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