Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. In a large bowl, stir together all-purpose flour, whole wheat flour, baking powder, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add yogurt and toss until combined. Make a well in the center of the flour mixture.
In a small bowl, combine egg, 1/4 cup buttermilk, syrup, and 1/2 teaspoon maple flavoring. Stir in the bacon. Add buttermilk mixture all at once to flour mixture. Stir just until moistened.
Turn out onto a floured surface. Knead dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick. Brush top with additional buttermilk. Using a floured knife, cut into 12 wedges.
Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are lightly browned.
For glaze, in a small bowl, combine powdered sugar, milk and the remaining 1/2 teaspoon maple flavoring. Add more milk if needed to make drizzling consistency. Drizzle over warm scones.