Two classic Canadian flavours combine in these sweet-savoury scones. Serve them warm for brunch, or with an afternoon cup of tea or coffee.

Makes 12 scones

Prep time: 20 minutes
Cooking time: 12 to 14 minutes

SCONES RECIPE

INGREDIENTS

• 3 ¼ cups all-purpose flour
• ⅓ cup firmly packed golden yellow sugar
• 2 ½ tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp baking soda
• ½ tsp fine sea salt
• ¼ tsp freshly grated nutmeg
• ¾ cup cold, unsalted butter, cut into small pieces
• 1 cup buttermilk
• 1 tsp vanilla extract
• 5 slices Cinnamon Candied Bacon, crumbled (recipe follows)
• 1 Tbsp unsalted butter, melted

MAPLE GLAZE

INGREDIENTS

• 1 cup icing sugar, sifted
• 1 ½ Tbsp maple syrup
• ¼ tsp vanilla extract
• 1 Tbsp milk
• Additional crumbled Cinnamon Candied Bacon

INSTRUCTIONS

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
2. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt and nutmeg in a large bowl.
3. Add the cold butter to the flour mixture. Using a pastry cutter or your hands, work it in until the mixture resembles coarse meal.
4. In a small bowl, stir together the buttermilk and vanilla extract.
5. Add the buttermilk mixture to the flour mixture and toss the ingredients together with a fork until the dough comes together in moist clumps. Stir in the crumbled bacon.
6. On a lightly floured work surface, knead the dough gently just until it comes together. Gently pat out the dough to a disc about 1 ½ inches thick.
7. Using a 3-inch round cookie cutter, cut out scones, gently rerolling the trimmings once. Put the scones on the prepared baking sheet. Brush the top of each scone with melted butter.
8. Bake until the scones are cracked on top and a light golden brown, 12 to 14 minutes. Remove the scones to a wire rack and let cool completely.
9. For the maple glaze, whisk together the icing sugar, maple syrup and vanilla extract in a medium bowl.
10. Whisk in the milk, a little at a time, until the glaze is a pourable consistency but not so thin that it rolls right off the scones.
11. Pour the glaze over the cooled scones. Sprinkle each scone with a little additional crumbled bacon. (The scones are best served the day they’re made but can be stored in an airtight container at room temperature for up to 3 days.)

CINNAMON CANDIED BACON RECIPE

INGREDIENTS

• 3 Tbsp lightly packed golden yellow sugar
• ½ tsp ground cinnamon
• 8 slices bacon

INSTRUCTIONS

1. Preheat the oven to 375°F. Line a rimmed baking tray with foil, then set a wire rack over it. Set aside.
2. On a large plate, stir together the sugar and cinnamon. Coat the bacon slices evenly and thoroughly with the sugar mixture.
3. Lay the bacon slices, in a single layer, on the wire rack. Bake until the bacon slices are browned and crisp, 30 to 45 minutes, flipping them halfway through cooking time.
4. Remove the bacon slices to a paper-towel-lined plate to drain. (The cinnamon candied bacon can be refrigerated in an airtight container for up to 5 days.)