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 bacon.

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. 

​

for the icing:

Step 1:

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

Jenn's Note:

• Recipe inspired by a Pioneer Woman!