Maple Bacon Scones
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|3 c||all-purpose flour|
|1 Tbsp||baking powder|
|1/2 tsp||baking soda|
|3 Tbsp||granulated sugar|
|1/2 c||cold butter, cut in pats|
|1/2 c||cold milk|
|1/2 tsp||maple flavor|
|2 c||diced cooked maple-cured bacon or ham, in 1/4|
|1 tsp||maple syrup|
|2 Tbsp||granulated sugar|
|additional maple syrup, to serve|
In a medium-sized bowl, combine the flour, baking powder, baking soda, salt and granulated sugar. Add the butter, working it in till the mixture is crumbly.
Whisk together the egg, milk, and maple flavor. Add this to the dry ingredients, along with the bacon or ham. Mix just till everything is evenly moistened.
Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into a 9" x 9" square, about 5/8" thick.
Cut the dough into nine 3" squares. Then cut each square into two triangular wedges, to make a total of 18 scones.
Place the scones on a lightly greased or parchment-lined baking sheet, and put them in the freezer for 30 minutes. While the scones are chilling, preheat your oven to 425°F.
Combine the 1 tsp maple syrup with the cream. Brush the chilled scones with the cream mixture, and sprinkle with additional sugar, if desired. Bake the chilled scones for 18 to 20 minutes, or until they're a medium to deep-golden brown.
Remove the scones from the oven, and cool them on a rack briefly. Serve warm with maple syrup.