Bakin' with Bacon

There is a reason why people say "bacon makes everything better!".  They say it because it is true.  Bacon on sandwiches, eggs and bacon, bacon wrapped dates, bacon in salads, bacon in ice cream sandwiches (I discovered this lovely treat at Craft and Commerce restaurant in Little Italy)...oh the list goes on!

I have been waiting to take on the challenge of baking with bacon and this weekend brought the perfect opportunity.  After making breakfast with my family we had a lot of bacon left over.

Sadly sitting there...

...alone...

...about to go to waste.

Brittany to the rescue! I saved the poor little bacons and put them in some delicious scones.  They were interesting but definitely a hit with the family.  I'm pretty sure my little sister took down about five of them on her own. Go girl!

Bacon Scones with Maple Glaze and Bacon Bits


3 1/4 cup AP Flour
1/3 cup packed brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup cold unsalted butter, cut into small pieces
1 cup buttermilk
1tsp vanilla extract
5-6 strips crisp cooked bacon, crumbled


Preheat oven 425 degrees. Combine dry ingredients. Press in and incorporate cold butter until the mix resembled crumbs.  Add buttermilk and vanilla extract and fold in bacon.  Roll out onto a floured surface, knead and roll out to two 7 inch rounds. Cut into 8 wedges. Bake 14-16 minutes or until just browning.


Maple Glaze
2 tablespoons maple syrup
1 cup confectioner's sugar
1/2 teaspoon vanilla extract


Combine ingredient until smooth.  You may add more confectioner's sugar to make glaze thicker or small amounts of water if you need to thin it out.  Drizzle over scones and top with bits of crumbled bacon.  Enjoy!