Maple Oat Scones with Candied Bacon

 Sweet and savoury, this recipe from Food and Drink is decadent!

CANDIED BACON
10 slices bacon 2 tbsp (30 mL) maple syrup, divided
3 tbsp (45 mL) brown sugar, divided

SCONES
3 ½ cups (875 mL) all-purpose flour
1 ¼ tsp (6 mL) baking soda
2 ½ tsp (12 mL) baking powder
1 tsp (5 mL) salt
2 cups (500 mL) old-fashioned rolled oats
1 ¼ cups (310 mL) unsalted butter, cold, cut into 1-inch (2.5-cm) pieces
¾ cup (175 mL) maple syrup, plus extra for brushing
¾ cup (175 mL) buttermilk
Whipped cream and maple syrup for serving (optional)

1 For the candied bacon, line a baking sheet with parchment; set aside. Working in 2 batches, place the slices of bacon in a cold frying pan in a single layer. Pour over 1 tbsp (15 mL) of the maple syrup and sprinkle with half the brown sugar. Turn heat to medium-low. Once sizzling starts, turn heat to low. Cook gently for 15 to 20 minutes turning often (cooking time will vary depending on the thickness of your slices). Remove to prepared baking sheet when browned and shiny (bacon will harden as it cools). Cool to room temperature. Repeat with second batch. Cut or break into small pieces. Reserve, covered, at room temperature. Bacon can be made up to 2 days in advance.

2 Preheat oven to 350 °F (180 °C). Line a baking sheet with parchment paper; set aside.

3 For the scones, in a large bowl whisk together flour, baking soda, baking powder, salt, oats and 1 cup (250 mL) of candied bacon (reserve remaining bacon for garnish). With a pastry blender (or fingertips) work butter into flour mixture until pieces of butter are the size of chickpeas. In a separate bowl whisk together ¾ cup (175 mL) maple syrup and buttermilk; add to flour mixture. Stir until it just comes together.

4 Turn dough out onto work surface and press into a 10 x 10-inch (25 x 25-cm) square, about 1 ½ inches (4 cm) thick. Using a sharp knife cut into 12 equal-sized rectangles. Place on prepared baking sheet and brush with extra maple syrup. Top each with an equal amount of reserved bacon. Bake on centre rack for 20 to 25 minutes or until they are golden brown and cooked through. Remove from oven and brush with more maple syrup. Serve with whipped cream and extra maple syrup, if desired.

Makes 12 scones

Creamy Caramelized Onions on Sweet Potato Scones

From Food and Drink 2000, I loved the flavour of these onions and they would work nicely with a bbq'd steak.  Here on the scones though their flavour is front and centre.

SCONES
1 large sweet potato, about 1 lb
1 tbsp olive oil
salt and freshly ground pepper
1 cup flour
1,2 tsp chopped fresh rosemary or a pinch dried
1 tbsp melted butter
vegetable oil for frying

CARAMELIZED ONIONS
1 tbsp olive oil
2 tbsp butter
6 cups thinly sliced Spanish Onions or Sweet Onions
1 tbsp granulated sugar
Salt and ground pepper
2 tbsp sherry vinegar
1/2 cup chicken stock
1/2 cup whipping cream
20 sage leaves, slivered

1. Preheat oven to 400F.  Brush potato with oil and seasonings.  roast for 40 to 50 minutes or until potato is soft.  Cool, peel and mash potato.
2. Measure out 1 cup potato into a bowl.   Combine with flour, rosemary, butter, salt and pepper to form a soft dough.
3. On a floured board, roll dough out to 1/4 inch thick.  Using a 2 inch round cutter, cut out scones. Re-roll leftover pastry.  Brush oil on skillet over medium low heat.  Cook scones in batches for about 2 minutes per side or until flecked with brown and cooked in the centre.  Drain on paper towels.   Serve hot or at room temperature.
4. For onions, heat oil and butter on medium heat until butter sizzles.  Add onions and saute for 3 minutes or until onions start to soften.
5. Sprinkle in sugar, salt and pepper, reduce heat to medium low and continue to cook, stirring occasionally until onions turn golden brown, about 20 minutes. 
6. Stir in vinegar, stock and whipping cream.  Raise heat and reduce until onions become a thick mass, about 4 minutes.  Stir in sage.  Season to taste.  Cool.
7. Top the scones with the caramelized onions

Chocolate Cranberry Scones

A festive twist to the usual scone.

2 1/4 cups cake and pastry flour
3 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/3 cup cold butter, cubed
4 squares semi sweet chocolate, coarsely chopped
1/2 cup dried cranberries or cherries
3/4 cup milk
1 tbsp brown sugar
2 squares white chocolate

1. Preheat oven to 400F.  Combine flour, sugar, baking powder and salt.  Use pastry blender or two knives to cut butter into dry mixture until crumbly.  Stir in semi-sweet chocolate and cranberries.
2. Make a well in dry ingredients; add milk and stir with fork until ragged dough forms.  Turn out onto work surface and knead just until ragged bits are incorporated into dough.  Gently pat dough into 3/4 inch thick disc.  Use 2.5 in cutter to cut out scones.  Place on unbuttered baking sheet.
3. Sprinkle tops evenly with brown sugar.  Bake in preheated oven for 12 to 15 minutes or until golden on the bottom; broil for 45 seconds or until top is golden.  Let cool on wire rack.  Microwave white chocolate on medium for about 1 minute.  Stir until smooth.  Drizzle over cooled scones.

Makes 12 scones