3 slices bacon
1 cup (120g) all-purpose flour
1 tablespoon (12g) sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold unsalted butter, diced
1/3 cup buttermilk
Maple Glaze:
1/4 cup (30g) powdered sugar
1 teaspoon milk
1/8 teaspoon maple extract
Scones: Preheat oven to 450°F and lightly grease your baking sheet. Cook bacon until crisp, using your preferred method, and crumble or chop into ¼-inch pieces. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Use a pastry cutter, two knives, or your fingers to cut cubed butter into flour mixture until no pieces larger than a pea remain. Stir in 2/3 of the bacon. Reserve 1/3 for topping. Use a fork to work in buttermilk until a thick dough forms. Turn out on a well-floured surface and knead 4 or 5 times, until the dough comes together and can be formed into a ball. Press ball out to about a 6-inch disk and use a knife or bench scraper to cut into quarters. Transfer scones to prepared baking pan. Bake for 10 to 12 minutes until scones are just lightly golden. Cool scones on the baking sheet for 10 minutes before glazing. Glaze: Whisk together powdered sugar, milk, and maple extract until smooth and drizzle over scones. Sprinkle reserved bacon pieces over the top of the scones.