Tender scones loaded up with crispy bacon and chocolate chips. The perfect sweet and salty breakfast combo!
Course Dessert
Cuisine American
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 8scones
Calories 458
Author Annalise Sandberg
Ingredients
2cupsall-purpose flour(260 grams)
3tablespoonsgranulated sugar(36 grams)
1tablespoonbaking powder(10 grams)
½teaspoonsalt(2 grams)
½cupbutter, cold and cut into cubes (113 grams)
½cupbuttermilk, cold (4 fluid ounces)
1egg
4strips of bacon
⅔cupsemi-sweet chocolate chips(100 grams)
1egg, lightly beaten for egg wash
1cuppowdered sugar(125 grams)
1tablespoonmaple syrup
1-2tablespoonsmilk
Instructions
Preheat oven to 375°F. Line a sheet pan with parchment paper.
Cook the bacon in a frying pan over medium heat. Let cool on paper towels to absorb the grease, then cut into small pieces.
In a large bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into the flour mixture with a pastry blender or your fingers until butter is the size of small peas. Add the buttermilk and stir until the mixture just starts to come together. Add the bacon pieces and chocolate chips and use yours hands to incorporate them into the dough and bring it together into a ball.
On a lightly floured surface, pat the dough into a rough square shape about 1 inch thick. Cut the dough into 4 large scones, or 8 smaller scones. Place the scones about 2 inches apart on the prepared sheet pan and brush tops with egg wash.
Bake for 15-18 minutes, or until tops are golden brown. Cool on a wire rack.
In a small bowl, combine the powdered sugar, maple syrup, and milk and stir until smooth. Add additional milk if needed to achieve the right consistency. Drizzle onto the cooled scones and let sit for 10 minutes before serving.
Scones will keep in an airtight container at room temperature for up to 2 days.