French Toast Scones with Maple Icing and Bacon

The flavors of French toast, maple syrup and bacon all together in one delicious scone!

[Reposted from Juggling With Julia]

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 two 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.

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