God bless the lady that loves bacon even more than me! At Mama B’s blog, she imagined a treat featuring the flavors of French toast, maple syrup and crispy bacon. These cupcakes looked amazing and crazily decadent. I knew I had to try to make something like them. After much internal debate, I decided that serving the kids cupcakes for breakfast would set a dangerous precedent. I went a bit lighter but still incorporated the trio of flavors — a lower fat cinnamon scone with maple glaze and crumbled bacon. They were awesome! My thanks to Shirl for sending me the link that inspired this recipe 🙂
French Toast Scones with Maple Icing and Bacon
Serves 8
Inspired by Mama B; Scone recipe adapted from Cooking Light
For Scones:
2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
5 tablespoons chilled butter, cut into small pieces
1/2 cup fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
2 teaspoons fat-free milk
For Maple Glaze:
1 1/3 cups confectioner’s sugar
2 tablespoons milk
1 1/2 tablespoons maple syrup
1/4 teaspoon vanilla extract
2 strips of bacon, cooked crisp and crumbled
Preheat oven to 425°
1) Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, salt, cinnamon, and allspice in a bowl — mix well. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
2) Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface and knead gently four times.
3) Pat dough into an 8-inch circle on a baking sheet lined with parchment paper or silicone baking mat. Score the dough into 8 wedges, cutting into, but not through, the dough. Brush 2 teaspoons milk over surface of dough. Bake at 425° for 17 minutes or until golden. Remove to a wire rack place on top of a cookie sheet, and separate the wedges.
4) To make the maple glaze, combine the confectioner’s sugar, milk, maple syrup, and vanilla. If it is too thick to drizzle, add 1 additional tablespoon of milk. Drizzle the glaze over the scones, and sprinkle crumbled bacon on top. Serve warm.
Savor them slowly and don’t forget to wipe the bacon off your chin.
dallaswcoffman says
Julia: I love getting your recipes, but THEY DON’T PRINT!
I just used the “print” icon on your French Toast Scone recipe and printed it to ADOBE (to save to my digital recipe book). Page 3 was empty. This is a constant problem with your blog. Please fix!
Thanks!
Juggling With Julia says
I hear you and Thank you for the feedback! I hope to move to a self – hosted site soon – there I’ll be able to add in a plug in for a ‘print this’ feature. Until then…be patient 🙂 And thank you for visiting my blog!
foodventuresandotherstories says
This looks incredible! My mouth is salivating and i cannot wait to try these. Yum. Thanks for sharing.
Juggling With Julia says
Thanks for stopping by – let me know how they turn out!
Shirl says
Jules – GREAT adaptation of that recipe!! I knew you’d do something amazing with that!! Nice TW silicone mat!!
Juggling With Julia says
Thanks, Shirl. TW is everywhere….and yet I need more.
jenflynnn says
how do you not over eat these? is it just me? come on people – can you just have one serving size of these? – LOL
Juggling With Julia says
It only makes 8. There were 6 people eating them. I’m not saying SOMEONE didn’t overeat them, but it wasn’t me. I wasn’t quick enough 🙂