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.