In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in bacon crumbles. Turn onto a lightly floured surface and knead gently.
Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges.
Bake at 425 for 12-14 minutes. Top with maple glaze.
*I tweaked this recipe and used candied bacon. It’s very simple to make. I mixed 1/3 cup of brown sugar with some freshly ground black pepper. I chopped the bacon into bite-size and tossed it in the sugar mixture. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks. Bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer.
The recipe also comes with this maple glaze, which I was too tired to make after baking the scones and bacon so I drizzled maple syrup over the scones. Yes, it would have tasted sweeter with the maple glaze, but I like that my scones are more savory and onhealthy .
1 1/2 tablespoons maple syrup
1/4 teaspoon vanilla extract
drop of water
1 cup powdered sugar
Combine syrup, vanilla and powdered sugar and stir until combined. Based on the consistency of the glaze, add water one drop at a time and stir – if you accidentally add too much, just add a bit more powdered sugar. Continue to stir until desired consistency is reached. Pour over scones!