Maple Bacon Scones

1. Preheat oven to 400°. Line a baking sheet with parchment paper and set aside.
2. In a skillet over medium heat, crisp bacon. Reserve about 1 teaspoon bacon grease in the skillet. Drain bacon strips on two layers of paper towels, blotting the top of the bacon to remove all grease. Crumble and set aside.
3. In the bacon skillet, saute onions until translucent, about 4 minutes. Add maple syrup and water to onions. Cook, stirring and scraping the bottom of the skillet for about 1 minute. Remove from heat and allow to cool.
4. In a large bowl, combine flour and baking powder with a fork. Using a pastry cutter, 2 knives, or even your hands (picking up pieces of butter and flour and rubbing together), cut in butter until largest pieces are the size of small peas.
5. In a small bowl, whisk together eggs and cream. Add the onion/maple mixture, bacon, and thyme to the egg mixture.
6. Create a well in the center of the flour mixture, and pour in egg mixture. Stir lightly with a fork until dough just comes together. Do not overmix.
7. Turn dough onto a lightly floured surface. Dough should be a little sticky; if too sticky, sprinkle flour over the top of the dough to help shape it .With floured hands, form into a circle about 1/2″-3/4″ thick. Using a floured cake cutter, cut into 12 wedges. You will need to reapply flour to the cutter frequently.
8. Transfer wedges onto the prepared baking sheet. Brush with egg wash (1 egg + 1 tablespoon water) or with heavy cream if desired for better browning (the egg wash is recommended).
9. Bake until golden brown, about 16-20 minutes. Remove from the baking sheet onto wire racks to cool.