Maple Oat Nut Scone with Bacon

for the scone:

Step 1:

Preheat oven to 350ªF.

In a large bowl, combine flour, ground oats, Splenda sugar, baking powder, and salt. Whisk to combine.

Step 2:

Add butter pieces and use your hands to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans and the bacon. * save a little of each for topping

Step 3:

Whisk together the almond milk, egg, and 1 teaspoon maple extract.

Step 4:

Pour into flour mixture, stirring gently, until it all comes together.

• Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.)

• If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra milk and work it in.

Step 5:

Turn the dough out onto a cutting board or floured surface and use your hands to press into two 6 - 8" circles about 3/4" thick.

Step 6:

Cut each circle 8 equal wedges.

Step 7:

Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until set and just barely golden.

• Shouldn't have much color on them at all.

Step 8:

Remove from the oven and allow to cool completely. When scones are completely cooled, add as much icing as you like to the tops of each scone. Top with remaining pecans and bacon pieces.

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for the icing:

Step 1:

Combine all icing ingredients and whisk until thoroughly combined. Icing should be thick but pourable.

Jenn's Note:

• My version of the recipe by Pioneer Woman!