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The search to find the greatest holiday baker begins as twelve amateur bakers enter the kitchen, where they show off their family traditions and superb baking skills. To survive the challenges from week to week, they must prove their abilities in front of our tough-love judges: Duff Goldman, Nancy Fuller and Carla Hall. Hosted by Jesse Palmer, this baking championship is the sweetest way to celebrate this holiday season.
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Maple Bacon Scones
RECIPE COURTESY OF ZAC YOUNG
Total: 1 hr
Active: 30 min
Yield: 8 sc ones
8 slices bacon, chopped
2 1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
1 1/2 cups maple sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 navel orange
1/2 cup plus 2 tablespoons whole milk
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces
1 large egg
Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
Add the bacon to a medium nonstick skillet and cook over medium-high heat, stirring occasionally, until rendered, crisp and deep golden brown, 7 to 8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate and set aside. Carefully pour 1/4 cup of the bacon fat into a small heatproof bowl and place in the freezer to cool quickly and solidify, 10 to 15 minutes.
Whisk together the flour, 1/2 cup maple sugar, the baking powder and salt in a medium bowl. Zest the orange and add it to the bowl.
Cut the orange in half and squeeze the juice from one half into a small bowl. Reserve the other half for later. Add 1/2 cup milk to the bowl with the orange juice. (The milk will curdle.)
Add the butter and chilled bacon fat to the flour mixture and gently rub it with your hands or use a pastry blender until it is coarse and mealy (you don’t want to work it in completely). Fold in all but 1/4 cup of the reserved bacon.
Whisk the egg into the curdled milk mixture. Add to the flour and butter mixture, folding until the dough just comes together.
On a lightly floured surface, press the dough into a 3/4-inch-thick round. Cut the disk crosswise into 8 wedges and place on the prepared baking sheet.
Squeeze the juice of the remaining orange half into a small bowl. Brush the top of each scone with the juice and sprinkle with the reserved bacon. Bake until the tops are golden brown, 20 to 25 minutes. Let cool for 10 minutes.
Meanwhile, mix the remaining 1 cup maple sugar and 2 tablespoons milk in a medium microwave-safe bowl. Microwave to warm slightly and just melt the sugar, about 30 seconds. Stir again, then let cool slightly (the mixture will thicken as it cools). Dip the tops of the scones in the glaze and place on a wire rack to harden, about 30 minutes.
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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Maple Bacon Scones with Zac Young | Holiday Baking Championship | Food Network