Maple Bacon Scones I made a while back.
Bourbon Bacon Scones
Prep Time: 10-15 minutes
Cook Time: 13 minutes
Keywords: bake breakfast snack bacon bourbon whiskey pecans quick oats Father's Day scones American fall spring winter
Ingredients (11 scones)
- 2 cups all purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 6 tablespoons cold butter
- 1/2 cup milk (plus 1-2 tablespoons to brush on top)
- 1 egg, beaten
- 2 tablespoons bourbon whiskey
- 1/2 cup quick oats
- 8 strips cooked bacon, chopped or crumbled
- 1/2 cup chopped pecans
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1-2 teaspoons maple essence/extract
- 3/4 cup chocolate baking chips (milk, semi-sweet, or dark)
InstructionsFor the scones
Preheat oven to 425° F.
In a stand mixer, mix together the flour, sugar, cinnamon, and baking powder.
Cut up butter and add to flour mixture, mixing on low speed for 1 minute.
In a small bowl mix egg and milk until blended and add to the flour mixture along with the bourbon.
Then add the oats, bacon, and pecans, and mix on low speed until fully incorporated.
With a large scoop, place dough onto a greased cookie sheet. Do not flatten.
Brush the tops and sides of each scone with milk before placing in the oven.
Bake for 13 minutes or until toothpick inserted in middle comes out clean.
Remove from oven and place scones on cooling rack to cool completely.For the glaze
In a small bowl whisk together powdered sugar, milk, and maple essence/extract until smooth.
Place scones on a wax paper.
Using a brush, cover the scones with as much or as little glaze as you prefer.
Let glaze dry before drizzling with chocolate.For the chocolate drizzle
Melt the chocolate according to package instructions. (I used Ghirardelli 60% Bittersweet Chocolate Chips, so I was able to melt them in the microwave. Some chocolate you may need to melt in a glass bowl over boiling water.)
Then using a fork or Ziplock bag with tip cut off, drizzle each scone with chocolate.
Allow the chocolate to set. You can place them in the fridge to set the chocolate quicker, but let them come back to room temperature before eating.