Maple Bacon Scones with Neufchâtel Frosting
Scones
2 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
½ cup cold butter, cut into small pieces
⅓ cup maple syrup
10 strips bacon, cooked and finely chopped
1 egg
3 tablespoons milk
Frosting
1 package (8 ounces) neufchâtel cream cheese
2 cups powdered sugar
¼ cup maple syrup
Heat oven to 400 degrees. Line a baking sheet with parchment paper.
For the scones: Mix flour, brown sugar and baking soda in a large bowl. With a pastry blender or two knives, cut butter into the flour until dough is crumbly. Stir in syrup, egg, and milk until just combined. Stir in bacon.
On a lightly floured surface, shape dough into a 10-inch circle then cut into eight wedges. Place wedges onto prepared cookie sheet and bake 15-20 minutes. Scones are done when golden brown.
For the frosting: Put the neufchâtel cheese in a heatproof bowl and microwave on High for about 40 seconds, or until softened. Stir in syrup. Add up to 2 cups of powdered sugar to taste. Cool the frosting in the refrigerator 10 minutes or until no longer warm. Spread frosting on warm scones.
Serves eight.