Too-Good-For-You-To-Be-True Maple Bacon Oat Scones
I love pastry, and I loooove scones, so I was excited to cobble this recipe together. I adapted it from three recipes (smitten kitchen’s maple oat scones, Joy the Baker’s brown sugar bacon biscuits, and my own personal scone recipe). I halved the butterfat of a normal scone and substituted all wheat flours and agave for sugar. So tasty. So bacon. Nom. etc.
Ingredients:
1 ¾ cup Whole Wheat Flour
½ cup White Whole Wheat Flour
½ cup rolled oats
1 heaping tbs baking powder
1 tbs agave nectar
½-1 teaspoon kosher salt (I have a salty palate, soooooo … YMMV)
5-6 tbs unsalted butter, v. cold and cut into pieces
¼ cup maple syrup
¼-½ cup buttermilk (I start with ¼ and add until dough achieves desired consistency. Should not be stick).
1 egg, beaten for brushing
8 pieces center cut bacon
1 tbs brown sugar
Preheat oven to 400°F. Butter one baking sheet / line it with unbuttered parchment, or use a preformed (buttered/cooking sprayed) scone pan (my personal choice). Line another baking sheet with aluminum foil. Coat bacon in 1 tbs brown sugar and bake until crisp (13-16 min).
Whisk dry ingredients together. With a pastry blender or a knife and your hand, cut the butter into the dry ingredients until the mixture resembles coarse meal. In a small dish, combine buttermilk, syrup, and agave, then add these ingredients to the butter-flour mixture. Once bacon has cooled, chop into medium dice and add to mixture.
On a lightly floured surface, pat or roll out dough until it is 1.25 inches tall. Cut into scone shapes with biscuit cutter or pizza roller, as you see fit. Brush tops with beaten egg and bake in oven 13-20 minutes (my oven runs hot, so cooking times are always significantly less. Scones are finished when slightly browned, and an inserted toothpick comes out clean). Serve warm. Enjoy!
