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.