Line a large baking sheet with parchment paper.
Spread the bacon in a single layer on the parchment paper.
Bake at 400 degrees for 20-25 minutes, flipping the bacon with tongs halfway, and bake until golden brown and crispy.
Remove bacon to a paper towel-lined plate to drain and cool - do not discard bacon grease.
Allow grease to cool for 10 minutes or so, but do not allow it to solidify.
Carefully transfer the bacon grease to a small heat-proof bowl or container.
Cover it, and freeze til solid, about 2 hours.
Meanwhile, in a large bowl, combine flour, brown sugar, baking powder, salt, and cinnamon, stirring until blended.
Chop the crispy bacon into 1/2-inch pieces, and toss with the flour mixture until evenly distributed.
Once the bacon fat is cold, using a pastry blender or grater, cut in frozen bacon fat and butter until mixture is crumbly. I like to use a cheese grater to grate it into the bowl.
In a small bowl, whisk together eggs, 1/2 c. cream, and maple extract.
Make a well in the center of the flour mixture, and pour the egg mixture into the well, stirring until just combined.
Turn dough out onto a lightly floured surface, and knead dough 6-8 times, slowly forming it into a large ball.
Place onto a greased or parchment paper-lined baking sheet, and carefully flatten the ball into a large disk, about 1-inch thick.
Cut into 8 wedges, and gently pull the wedges slightly apart.
Brush each scone lightly with cream, and sprinkle with a pinch of turbinado sugar.
Bake at 400 degrees for 15-18 minutes, or until edges are golden brown. Remove to a wire rack to cool.
Meanwhile, prepare glaze.