Maple Bacon Scones
Ok, yeah I know, scones are not very summery, but I don’t care. I was in the mood for something maple bacon and this is what I decided upon. While everyone else is making ice cream, popsicles, and macaroni salad, I am going to wolf these down. There is no shame in having a maple bacon addiction. I’ll stand up and shout it proudly. For those of you out there that are with me on this, come on over.
Try not to eat all the bacon as you crumble it up to throw it in the mix. I know it is a challenge, but you can do it.
I rolled the dough into a ball and flatten it out by hand. Don’t use a rolling pin because it will affect the texture of the scone after it is baked. I have learned this from experience.
Before putting these in the oven, I sprinkled them with cinnamon and granulated maple sugar. I bought this container in Nova Scotia, but I did see some in the baking aisle at my supermarket the other day, so you should be able to find some in stores. If not, just add the cinnamon.
Oh yeah, baby. These look good. Of course you can’t beat the smell of maple and bacon. Now you can leave these as are, but what fun would that be. Since I added chocolate to my Maple Bacon Rice Krispie Treats, I though why not add some to my scones.
I had some Baker’s chocolate on hand, so that is what I used, but feel free to use whatever chocolate you have on hand.
I used a piping bag to make my stripes, but you don’t need to be all neat. You can just drizzle with a fork.
Yep, these are definitely keepers. The have just the right amount of maple and bacon flavor. They are not too sweet and they are on the drier side, for those of you who like a drier scone. They do crumble. And the chocolate just takes them over the top.
Maple Bacon Scones
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake breakfast dessert snack bacon maple chocolate scones American spring fall winter
Ingredients (8 large scones)
For the scones
- 2 cups flour
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1 1/4 teaspoon cinnamon
- 6 tablespoons cold butter
- 1/2 cup milk
- 1 tablespoon vinegar
- 1 egg, beaten
- 2 teaspoons maple essence
- 6 strips cooked bacon, crumbled
- 1 teaspoon granulated maple sugar
For the topping
- 3 oz. Baker’s semi sweet chocolate squares
Instructions
For the scones
Preheat oven to 425º F.
In a small bowl add vinegar to the milk and set aside until it forms curds, about 5-10 minutes.
In a large bowl, mix flour, sugar, baking powder and 1 teaspoon cinnamon. Cut up butter and add to flour mixture.
Then add egg, milk mixture, and maple essence and mix until completely incorporated.
Next mix in the crumbled bacon. The batter will be a dough like consistency.
Take the dough and roll it into one big ball. Place the ball onto a lightly floured surface and flatten out to about an inch thick. With a knife or pizza cutter, divide the dough circle into equal triangles. I made eight big scones, but you can make yours a little smaller if you like.
Sprinkle the top of the triangles with the remaining 1/4 teaspoon cinnamon and the granulated maple sugar.
Separate the triangles and place on a cookie sheet.
Bake at 425ºF for 15 minutes or until tops are golden.
For the topping
When scones have cooled off, melt the chocolate in a glass container in the microwave at 30 second intervals until completely melted. Place melted chocolate in a piping bag or a Ziplock bag with tip cut off and drizzle over the tops of the scones. Let the chocolate set and then it’s time to eat and enjoy!
Better Than S’Mores Mini Cupcakes
I have been wanting to try Biscoff cupcakes for that past week. But I wanted to see what would happen if I tried to turn them into s’mores. The Biscoff is a bit sweeter than a graham cracker, but I though if I used a dark chocolate ganache to fill them, it might balance out the sweetness. What?? Me, make something less sweet?? Ask anyone who knows me and they would think something was wrong. But have no fear, sometimes it’s all worth it in the end. And these absolutely were. Topped with a marshmallow fluff frosting, these puppies came out better than expected, better than a s’mores!
Don’t mind my upside down flour bag. It had a hole in the bottom, so I had put it that way, otherwise that kitchen would look like a snowstorm had passed through.
| For the ganache filling |
filled cupcakes
At this point feel free to take any defect cupcake and pop it into your mouth. It is for quality control purposes only. Since it was late at night when I made the frosting, I forgot to take any pictures.
Of course before I went to bed I had to try one and gave one to my husband to try so I wouldn’t feel so guilty. Oh god, they were delicious. I am glad I made them bite size, the blend of tastes it just perfect. Unfortunately, that just means I will eat more.
Better Than S’Mores Mini Cupcakes
by The Sweet Chick
Prep Time: 20-30 minutes
Cook Time: 10-15 minutes
Keywords: bake dessert biscoff marshmallow fluff chocolate ganache cupcake
Ingredients (24 mini cupcakes)
For the Biscoff Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup canola oil
- 1/2 cup sour cream
- 1/2 cup Biscoff spread
- 2 large eggs
- 2 teaspoons pure vanilla extract
For the Chocolate Ganache Filling
- 12 ounces chocolate, chopped into small pieces (I used a 3.5oz bar of Lindt dark chocolate and about 3/4 of a 12 oz bag of semi-sweet chocolate chips)
- 1 cup heavy cream
For the Marshmallow Fluff Frosting
- 1/2 stick butter, softened
- 2 cups marshmallow fluff
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon Wilton meringue powder
- 2-3 tablespoons milk
Instructions
For the Biscoff Cupcakes
Preheat the oven to 350º F and fill muffin tin with cupcake liners.
Place flour, sugar, salt and baking soda into a large bowl, mix to combine. Set aside.
In a stand mixer or using a hand mixer, place oil, sour cream, Biscoff spread, eggs and vanilla into the bowl and mix on medium speed until well incorporated. Slowly add dry ingredients and mix thoroughly, about 30 seconds. Spoon batter into prepared mini cupcake liners about 3/4 full. Bake for 10-15 or until toothpick inserted in center comes out dry. Remove and let cool completely.
(For regular sized cupcakes, bake 18-22 minutes).
Recipe by healthyfoodforliving.com/recipes
For the Chocolate Ganache Filling
Place chocolate pieces in a large bowl.
Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.
Allow ganache to cool. The longer you allow the ganache to cool, the thicker it will set. You can place it in the fridge to cool faster. The ganache needs to be completely cooled before piping it in the cupcakes.
While the ganache is cooling cut a hole in the middle of each cupcake and scoop out the center (not all the way to the bottom). I used a vegetable peeler, but you can also try a apple corer.
With a frosting piping bag or a plastic freezer bag with tip cut off, pipe the ganache filling into each cupcake and place back in the fridge.
Recipe by https://www.healthyfoodforliving.com/recipes/
For the Marshmallow Fluff Frosting
In a stand up mixer or using a hand mixer, blend butter and marshmallow fluff until smooth.
Sift in confectioners’ sugar and meringue powder and beat on low speed.
Add vanilla and milk and increase speed to high. Beat for 1 minute.
Using a frosting piping bag and your favorite tip, frost each cupcake and place back in fridge to set.
Recipe by The Sweet Chick