• Grate butter using the fine edge of your grater. Grate onto parchment paper and then place it in the freezer while you prepare the remaining ingredients.
• In a large bowl, whisk together the flour, sugar, salt, and baking powder.
• Add in 6 slices of crumbled bacon, reserving about 4 strips to be crumbled for the topping.
• Remove the grated butter from the freezer and, using a fork, incorporate it into dry ingredients.
• In a separate bowl, whisk together the eggs, maple syrup, and heavy cream.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Line a baking sheet with parchment paper.
• On the lined baking sheet, shape the dough into a circle, about ¾-inch thick. Add a bit of flour to your hands to prevent sticking. Chill the dough in the freezer for 30 minutes or up to 1 hour.
• When ready, preheat the oven to 425°F. Cut the dough into 6-8 wedges, gently separating the edges of each scone, creating a ½-inch space between each.
• Brush the scones with 2 tablespoons of heavy cream. Bake for 18-20 minutes, or until golden brown.

Glaze

• To make the glaze, whisk together the confectioners' sugar, maple syrup, and heavy cream until smooth and glossy.
• Drizzle the warm scones with the glaze and sprinkle with the remaining crumbled bacon.
• Serve warm.