Maple & Bacon Scones

Preheat oven to 350.

Using a cheese grater, shred your sticks of butter into a large bowl. Once butter is shredded place bowl in freezer to chill. (I learned this trick recently in Marcy Goldman’s book: Passion for Baking)

In a food processor, combine flours, sugar, baking powder and salt. Add chilled butter and pulse until incorporated and sandy consistency is reached. Transfer mixture to a large bowl.

Create a well in the center of the flour mixture and add milk, egg and maple syrup. Using a wooden spoon, mix until combined. Fold in chopped bacon.

Sprinkle about half of reserved flour over top of mixture.
Turn out dough onto a lightly floured surface. Knead dough into a large circle, sprinkling with extra flour when necessary. Cut circle into 8 large triangles.

Transfer dough triangles to parchment paper lined baking sheet and bake for 25-30 minutes or until slightly browned.

While scones are baking, make Maple Glaze: Mix all glaze ingredients together until smooth. Cover and set aside.

When they are done baking, transfer scones to cooling rack. Drizzle with glaze. Garnish with extra bacon.