1/3 c Mill Hollow Maple syrup, grade B
1/3 c Maple Hill Creamery plain yogurt
2 1/4 wheat pastry flour
1/3 c toasted oats**
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
6 oz Kriemhild butter, diced and chilled
3/4 c Sweetgrass bacon bits, diced
2 tbsp Mill Hollow Syrup
2 tbsp Maple Hill Creamery yogurt
optional: 4 tbsp maple sugar or raw sugar
** spread oats in a cast iron pan and toast over med/high heat until slightly browned and fragrant. Allow to cool before mixing.
Whisk together the flour, oats, baking powder, baking soda and salt. Cover with wrap and refrigerate for 30 minutes at least. Whisk together the 1/3 c yogurt and 1/3 c syrup and keep refrigerated as well.
In a large cast iron pan render off bacon bits until golden and crisp over medium heat. Remove to a paper towel with a slotted spoon to drain and cool.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
Place dry ingredients in a food processor and whiz to combine (2-3 pulses). Add in butter and pulse 10 time or until pea size crumbs form. With machine running pour in yogurt/syrup mixture. ( have some additional yogurt handy if the dough remains too dry, adding a little at a time, about 1 tbsp). The dough should just take form when squeezed in your hand. (Don't have a processor, whisk dry together, then cut in butter with a pastry blender, until small crumbs form. Using a fork stir in yogurt/syrup mixture, stir to combine.)
Turn dough out onto a lightly floured work surface and add in bacon bits, knead to form smooth dough, working bits equally throughout dough. I roll mine out into a 8"x8" square, about 1/2" thick.
Cut into 4 sections, then each section in half forming triangles.
Place on baking sheet. Stir together the remaining yogurt/maple. Brush over tops of each scone and sprinkle with optional sugar.
Bake for 20-25 minutes until golden. Remove to a cooling rack. (I like to let mine cool completely before serving.)
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