Maple Bacon Bourbon Pecan Scones. That's certainly a mouthful to say, but these scones were a delicious addition to this weekend's brunch!
When I took the boys to the library this week, I grabbed the Magnolia Bakery cookbook to see if there were any cake recipes I wanted to try. There was, and I'll try those shortly, but these Maple Pecan Scones recipe jumped out. We love Maple Pecan... but I feel like you have the maple flavor you need bacon, and if there's pecan you need a bourbon flavor, too... so, here it is Maple Bacon Bourbon Pecan Scones!
2 cups all-purpose flour
¼ cup light brown sugar
1 T baking powder
1 t ground cinnamon
½ t salt
½ cup/1 stick unsalted butter or frozen and grated
1 cup toasted pecans
1/2 cup cooked bacon, crumbled
1 egg
¼ cup dark maple syrup
¼ cup heavy cream, plus 1 tablespoon for brushing 1 tablespoon dark maple syrup
FOR THE MAPLE GLAZE
½ cup powdered sugar, sifted
1/8 cup dark maple syrup
1/8 cup bourbon
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt. Add the butter, gently tossing the pieces to make sure they are completely coated with the flour mixture. Add the pecan pieces and bacon crumbles and toss to combine.
3. Whisk together the egg, maple syrup, and ¼ cup of the cream. Create a well in the flour mixture and gently stir in the egg mixture until it all comes together.
4. Turn the dough out onto a lightly floured surface. Using a bench scraper, fold the dough over onto itself from back to front, give it half a turn, and repeat quickly until the dough is smooth and evenly incorporated. Do not overwork.
5. Gently pat the dough into a 6- to 7-inch round about 1 inch thick. With a lightly floured chef's knife, cut the dough into 6 equal wedges.Transfer to the prepared baking sheet. Combine the remaining tablespoon heavy cream and the maple syrup. Lightly brush the scones.
6 .Bake for 10 minutes. Rotate the pan front to back and continue baking for 8 to 10 minutes, or until lightly golden brown.
7. Let the scones cool slightly on a cooling rack while you make the glaze.
MAKE THE GLAZE:
8. In a small bowl, whisk together the powdered sugar, maple syrup, and bourbon to make a smooth, pourable glaze. While the scones are still warm, slowly pour the glaze to completely cover them. Cool until the glaze hardens.