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Preheat oven to 425 degrees F (220 degrees C).
Pecans (1/2 cup)
. Cook and crumble the
Bacon (8 slices)
Butter (1/3 cup)
In a stand mixer, mix together
All-Purpose Flour (2 cups)
Brown Sugar (1/2 cup)
Ground Cinnamon (1 tsp)
Baking Powder (1/2 Tbsp)
. Cut up Butter and add to flour mixture, mixing on low speed for 1 minute.
In a small bowl, beet the
and mix with the
Milk (1/2 cup)
until blended. Add this to flour mixture along with the
Bourbon (2 Tbsp)
Quick Cooking Oats (1/2 cup)
, bacon, and Pecans. Mix on low until fully incorporated.
With a large scoop, place dough onto a greased cookie sheet. Brush the tops and sides of each scone with milk before placing in oven. Bake 13 minutes. Remove from oven and transfer to cooling rack.
Flor glaze, whisk together
Powdered Confectioners Sugar (1 cup)
Milk (2 Tbsp)
Maple Essence (1 tsp)
until smooth. Move cooled scones to wax paper and brush with glaze (to taste). Let glaze dry.
Semi-Sweet Chocolate Chips (3/4 cup)
according to package instructions. Then, using a fork or Ziploc bag with tip cut off, drizzle each scone with chocolate. Allow the chocolate to set and enjoy!
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