I love scones because you can do so much with them. Sweet scones, savory scones or both! Yup, absolutely! Today I get to make bacon candied walnut scones with maple glaze and I have a special ingredient: Little Creek Maple Farm Syrup.
Scones are really great to have anytime of day. I sometimes like them for a snack.
Step by step photos showing you how to make scones.
- Gather all your ingredients and have them ready to go. Measure all the wet and dry components, grate the cheese, cook and chop the bacon, strip your thyme leaves. Be prepared. It helps, trust me.
- Preheat the oven to 425°F. Add the flour, baking powder, salt and sugar in a food processor, then pulse to combine. Add the cold butter in pieces.
- Process on low until it looks like fine cornmeal.
- Transfer the flour mixture to a large bowl and add the gruyere. Combine with a wooden spoon or spatula.
- Add the bacon and stir it in.
- Add the thyme and stir to combine.
- Slowly add the half and half mixing until all the ingredients come together into a dough.
- Place the dough on a floured surface and knead for about two minutes. Form this into a rectangle that is about 12" x 6 ¾".
- Cut the rectangle lengthwise and then cut each length into 4 pieces.
- Cut the 8 pieces into triangles. Line a baking sheet with parchment paper and place in the freezer for 10 minutes.
- While the scones are in the freezer make the candied walnuts by placing the sugar and a dash of cayenne in a non-stick skillet on medium heat.
- When the sugar starts to melt toss in the chopped walnuts.
- Stir continuously to coat evenly while the sugar melts then place them in a bowl to cool. Break them up a bit after they cool if they stick together.
- Remove the scones from the freezer after 10 minutes and brush with cream and immediately bake for 20-25 minutes.
- While the scone are baking make the glaze. In a small bowl mix the milk and cream then slowly add whisk on the powdered sugar.
- Add the maple syrup to the glaze.
- Add the vanilla to the glaze then whisk until smooth.
- After the scones are done baking drizzle with the glaze and immediately sprinkle with the candied walnuts.
This post has been sponsored by Little Creek Maple Farm, but all opinions are mine alone.
Bacon Candied Walnut Scones with Maple Glaze
Delicious sweet and savory scones topped with a mouthwatering maple glaze and crumbled walnuts. They are perfect any time of day.
- 2 Tbsp fresh thyme
- 3 slices bacon cooked, diced
- 1 cup Gruyere shredded
- ¼ cup heavy cream for brushing
- Preheat oven to 425'F.
- In the bowl of a food processor place flour, baking powder, salt, and sugar, then pulse to combine. Add the butter, and process on low until the mixture resembles a fine cornmeal.
- Next, transfer the flour mixture to a large bowl, and add the bacon, thyme and Gruyere. Combine with a wooden spoon or a spatula. Next, slowly add in the half and half mixing it with a spoon until all the ingredients begin to come together.
- Place the dough on a floured surface and knead for about two minutes.
- Using a rolling pin, roll out the dough to create a rectangle 12" x 6" X ¾".
- Cut the rectangle in half lengthwise. You will now have two rectangles.
- Cut each rectangle into 4 pieces, then cut each rectangle across in order to make two triangles.
- Line a baking sheet with parchment paper and place rectangles on top, then place in the freezer for about 10 minutes.
- While the scones are in the freezer make the candied walnuts by placing sugar with cayenne in a non-stick skillet. When the sugar begins to melt, throw in the walnuts and turn them over lightly until they are fully coated.
- Brush with cream then immediately bake for about 20-25 minutes or until they begin to turn brown. Remove from the oven, and place on a cooling rack.
- While the scones are cooling prepare the glaze. In a small bowl mix together the milk and cream. Slowly whisk in the powdered sugar until the mixture is even, then mix in the maple syrup, and the vanilla paste. *If you do not have vanilla paste, then ¼ tsp. of vanilla extract will do.
- Finally drizzle glaze on scones, and sprinkle with some of the candied walnuts.