Bacon Maple Scones

1 lb bacon

3½ c flour

2 tbs sugar

1 tbs baking powder

½ tsp baking soda

1  tsp salt

½ lb unsalted butter, cut into cubes

¾ c maple syrup

¾ c buttermilk

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1 egg yolk

1 egg

1 tbs heavy cream

1  pinch fleur de sel, for garnish

In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate or pan, to remove excess fat. Cut into ½ inch pieces

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.

Divide the dough in half. On a lightly floured surface, gently press or roll the dough to circles that are 1-inch thickness. Cut into wedges. Place wedges on two parchment-lined baking sheets.

In a small bowl, whisk together the egg yolk, egg and cream. Brush the scones with egg wash and top each with a pinch of fleur de sel.

Bake @350º until they just begin to brown, about 25 minutes.