3/4 cup well-shaken buttermilk
1/4 cup pure Vermont maple syrup
5 slices cooked bacon, crumbled
1/2 cup plus 2 tablespoons heavy cream
3 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 ½ cup unsalted butter, cut into 1/2-inch cubes
1 cup shredded Crowley Medium Sharp
2 large egg yolks
Preheat oven to 400.
Put buttermilk, syrup, and 1/2 cup cream in a small bowl and whisk together.
Mix together flour, sugar, salt, baking powder, and baking soda in bowl and whisk to combine. Add butter cubes and blend by hand or pastry blender until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Mix in Crowley, then add buttermilk mixture and mix until just combined.
Turn out mixture onto parchment paper and pull together any unmixed flour. Gently pat dough into 1” thickness. Cut scones into rough-hewn triangles or use biscuit cutter. Place on lined baking sheet. Whisk together yolks and remaining 2 tablespoons cream, then brush over tops of scones (use all of egg wash).
Bake 20 minutes or until puffy and golden brown.