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Coffee Bacon Dark Chocolate Scones with a maple glaze combine all the best parts about waking up Saturday mornings into one breakfast treat | www.thebatterthickens.com

Coffee Bacon Dark Chocolate Scones

  • Yield: 6 1x

Ingredients

For the scones

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar + 1 1/2 tablespoons for sprinkling
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt plus additional for egg wash
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 cup heavy cream
  • 4 slices of Coffee Bacon
  • 1/4 cup dark chocolate chunks
  • 2 large eggs, 1 for dough, 1 for glaze
  • Maple glaze

For the Coffee Bacon

  • 8 slices uncooked bacon
  • 1/4 cup freshly ground coffee
  • 1/4 teaspoon cinnamon
  • 2 tablespoons packed brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon water

For the maple glaze

  • 2 tablespoons pure maple syrup
  • ¼ teaspoon vanilla
  • 1 cup confectioner’s sugar
  • approx. 1 tsp water

Instructions

For the scones

  1. Whisk flour, baking powder, 1/4 cup of sugar, and salt together in a bowl. Add in chunks of cold butter, heavy cream, and one egg. Using a fork (or your fingers), mix the dough until it just comes together. Don’t over mix!
  2. Add the chocolate chunks and 4-5 crumbled pieces of coffee bacon. Mix until just incorporated.
  3. On a well-floured counter, flatten dough into a 6-inch round. Cut into 6 generous wedges and transfer to baking sheet at least two inches apart (do as I say, not as I did here!).
  4. Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt. Brush each scone with egg wash and sprinkle with remaining tablespoon of sugar.
  5. Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack and drizzle with maple glaze. As soon as they’re cool enough to touch, dig in.

For the Coffee Bacon

  1. Lay cascading bacon slices atop one another so that the fat is on top. Place bacon on top of a piece of plastic wrap or brown butcher paper.
  2. In a small bowl, stir together ground coffee, cinnamon, brown sugar, molasses, and water.
  3. Spread the mixture on top of the bacon slices, pressing with the back of a spoon. The coffee topping will only be on the top, fatted rim of the bacon.
  4. Wrap the bacon and coffee in the plastic wrap or butcher paper and place in the fridge. You may want to put the mixture in a large sealable bag to prevent any leaking. Let sit for 2 hours or overnight.
  5. When ready to bake, place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper and place separate bacon slices on the paper in a single layer. If you prefer, you can wipe some of the ground coffee marinade off before baking. The majority of the coffee will only be on the top layer of the bacon slice.
  6. Bake until browned and crisp, 14 to 17 minutes, or until bacon has reached your desired crispiness. Remove from the oven and allow to drain on a piece of paper towel while you make the scones.

For the maple glaze

  1. Stir together maple syrup, sugar, and vanilla. Add water 1-2 drops/dribbles at a time until desired consistency is achieved. For a thicker consistency, add approximately a teaspoon or so of water.
  2. Drizzle over freshly baked scones. Enjoy.

Find it online: https://www.thebatterthickens.com/coffee-bacon-dark-chocolate-scones/