This classic breakfast pastry gets an upgrade by adding maple syrup, chocolate chips and delicious bacon! Customize the recipe by adding your favorite kind of chocolate and make these even sweeter by adding candied bacon. These scones bake up moist and flakey. Enjoy them with coffee, tea or a dark stout or dry Riesling if that’s your thing! Who says scones are only for breakfast?
3 cups flour (plus extra for work area)
1/3 cup white sugar
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 cup butter, softened
1 Tbsp. maple syrup
3/4 cup chocolate chips (semi-sweet, milk, or dark)
1/2 cup bacon bits (you can also used candied bacon bits)
1 cup sour milk
*to make sour milk, simply combine 1 Tbsp. white vinegar for every cup of milk, then let sit for 15 minutes.
Preheat oven to 425° F.
Combine flour, sugar, cream of tartar, baking soda, and baking power in a medium bowl. Add the soft butter and cut with a pastry blade or by crossing 2 knives. When the mixture resembles fine crumbs, add in the chocolate ships and bacon bits. Combine until the chips and bits are coated in flour mixture.
Add in the sour milk and maple syrup. Mix well.
Turn the mixture onto a floured working surface. Knead the dough, adding enough extra flour to make a slightly stiff dough. Shape into a rectangle, about 3/4 inch thick. Cut dough into squares, then cut each square into triangles. Place the triangles on a parchment paper-lined baking sheet and bake for 12-15 minutes, until lightly browned. Serve warm with a cup of tasty Maple Bacon Coffee.
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