These maple bacon scones are buttery, salty, and slightly sweet all at the same time. These are the ultimate breakfast scone combining two of my favorite things – real maple syrup and crispy bacon. I drizzled a maple icing over the scones when done and then a sprinkle of extra bacon (because it’s bacon!)
Ok as much I am a sweets and desserts kind of girl. I think I actually may have quite the savory palate. So when something pairs a sweet and salty thing together. I stop dead in my tracks. Do a double take. Sneak another bite. No regrets.
You get it.
And these maple bacon scones are iiiiiiittttt my friend. These scones are perfection. They are soft and crumbly. Not dry at all (because who wants a dry scone?!) Yes you may end up with some sticky fingers after you lick the maple glaze off your chin. Again no judgement here.
These maple bacon scones are super simple to make, as all scones really are. You start by cutting some cold butter into your dough, stirring in some crumbly bacon, and stirring in some real maple syrup for a brunch treat like no other. There’s bacon in the dough, and then more is crumbled on top. But I had you at maple bacon didn’t I?
Let’s stop drooling over these and get to baking them!
Ingredients For These Maple Bacon Scones
- All purpose flour – this type of flour works perfect in scones. It has a mid range protein content so making for a perfectly tender scone.
- Baking powder – this is a quick bread by definition meaning it gets it rise (quickly) from a leavening agent such as baking powder as opposed to a yeast bread for example. And baking powder and baking soda are NOT the same thing. So don’t swap one for the other. You can read all about baking powder vs. baking soda here and really nerd out on some baking science.
- Maple Syrup – To get the real maple flavor nothing works better than real maple syrup! I use this in the dough and also in a maple icing to glaze the scones with.
- Salt – As always, I add a little salt to my baking recipes to help balance the sweetness.
- Butter – I always use unsalted butter while baking. Different brands can use varying amounts of salt in their salted butter making it hard to control the salt. And make sure your butter is COLD, COLD, COLD. This makes for a flaky scone (similar to making pie dough).
- Bacon – You want to cook your bacon first then crumble it up before adding it to your dough. Save a little to garnish on top after they baked and glazed!
- Eggs – Eggs will add tenderness and help bind the dough together. You want two large cold eggs.
- Heavy Cream- I used heavy cream for richness. Again, make sure it’s cold! But you could also use milk or half and half.
How To Make These Maple Bacon Scones
When I finally do remembering hearing about scones, I always remember hearing the word, DRY, with them. How sad for scones! And so false! If you haven’t ever tried making scones for the same reasons I always had, because they just didn’t sound appealing I suggest you give them a try. They do not require a mixer, just your mixing arm, a bowl, a whisk, spatula, and pastry cutter.
To make the dough, it is as simple as whisking together your dry ingredients. Then you want to cut in your butter into the bowl. It’s easier if you cube the butter first up into the bowl.
Then using your pastry cutter, cut the butter up until the butter is pea-sized, crumbly, but still visible.
Bring on the bacon…
You will still visible pieces of butter in the bowl and that’s what you want. Those butter pieces will help to create a flaky tender scone in the end. They will melt, and the water in the butter will steam and push apart the flour layers.
Once the butter is pea-sized and cut in properly, you want to stir in your bacon.
Combine the wet team…
In a small mixing bowl, combine the cream, eggs, and maple syrup.
And then stir in the cream mixture into the bacon dough. *sigh* Bacon dough. Could two words make me any happier? I think not.
Cut the scones…
From there, you turn your dough onto your counter, knead the dough until it comes together and then pat into a circle.
…and cut into wedges. You want 8 equal sized wedges (basically cut ’em like you would a pizza). Easy peasy.
Or don’t. That’s your call. But please do. Because it’s totally worth it.
Just whisk up a little confectioners sugar, vanilla extract, and maple syrup.
Then drizzle away….you won’t regret it. And maybe I sprinkled on some extra bacon. Because it’s bacon. You get it.
Tips For Making These Maple Bacon Scones:
- Be sure to measure your flour. You want to scoop it with a spoon, and then level it off with a knife. Here is a tutorial on how to do that. For best accuracy, it’s best to use a kitchen scale.
- Make sure to use cold butter for the scones. You want butter that doesn’t get incorporated into the flour so that it steams in the oven and creates wonderful flakiness.
- And cold cream! You want the cream to be cold as well so it doesn’t warm up the butter. So COLD, COLD, COLD. Got it? Good. Moving on…
- Knead the dough. You want to knead the dough together a few times to bring the dough together. But then stop kneading. Overkneading can cause a tough textured scone.
- Add a bit more cream. If your dough is not coming together and seems dry, add a teaspoon of extra cream to the dough.
For More Tips On Making Quick Breads Like These Scones, Read This Ultimate Guide On Making Quick Breads.
Make these your own
Maybe you want to take the base of this scone recipe and make these maple bacon scones your way… Do. You.
Try these fun variations:
- Skip the bacon. Hey, not into bacon? Just make these maple scones instead. Perfect Fall treat.
- Add some cheese. Try stirring in 1 cup of shredded cheddar cheese for an extra savory element.
- Swap and use ham. You could also skip the bacon and try stirring in some chopped ham instead!
Can I Make These Without A Pastry Cutter?
Yes, yes, and YES! If you don’t have a pastry cutter then cube the butter up as normal. Then toss it in the flour. Once the butter is coated in flour, go ahead and with your fingertips (ONLY – you don’t want your warm hands melting the butter) squish the butter into smaller and smaller pieces.
Easy peasy. No special tools required.
Why is my scone dough dry?
Sometimes even as careful as you can measure, your dough will be on the dry side. I made batch after batch while working at a bakery and sometimes I needed to add a touch of extra cream to the dough.
Blame the weather. I usually do. Just add a bit more cream and knead the dough together.
How Do You Store Scones?
Store leftover scones in an airtight container at room temperature for up to 2 days.
How Long Do Scones Last?
I like them of course fresh out of the oven. But they can last 1 to 2 days properly stored at room temperature.
You can also keep them store in the refrigerator for up to a week.
Or better yet freeze them! Freezing desserts is my secret to always having baked goods at my fingertips.
Can You Freeze Scones?
Oh yes! That’s what I love about scones. Once you cut them into wedges, you can freeze them by placing them on a cookie sheet. Then once frozen, wrap in either plastic wrap or store in a plastic bag in your freezer for up to 3 months. I like to do both to ensure they don’t have freezer burn.
Then when ready to bake, no need to thaw, just bake frozen. You will just need to tack on a few extra minutes of baking time.
Can I Make These Half Sized?
I do this by cutting the 8 wedges and then cutting those in half again.
These half sized scones will take less baking time of course. After the first 10 minutes, rotate the pan in the oven and bake 5 minutes more.
More Breakfast Recipes To Try
- Orange Cranberry Scones
- Dark Chocolate Cherry Almond Scones
- 1 Hour Cinnamon Rolls
- Nutella Scones
- Blueberry Lemon Scones
- Strawberry Scones
- Apple Cinnamon Rolls
Tools Needed To Make These Scones
So hopefully I have inspired you to go ahead and whip your own batch of chocolate chip scones.
Your brunch guests will thank you. As they lick their fingers and reach for another scone.
If you love this recipe, let me know and leave me a comment and star rating below!
And if you love to bake, and want to dive into more recipes like this – from making pies, to perfect muffins, and even a fool proof chiffon cake then be sure to enroll in my Ultimate Baking Bootcamp class!
Maple Bacon Scones
For the scones
- 3 cup (360 g) all purpose flour
- ¾ teaspoon kosher salt
- 1 tablespoon baking powder
- ½ cup (1 stick, 113 g) unsalted butter, cold
- 1 cup bacon crumbled and cooked (about 8 slices for me)
- ⅓ cup (65 g) maple syrup
- 2 large eggs
- ½ cup (120 mL) cold heavy cream
For the glaze
- 1 cup (120 g) confectioners sugar
- 1/4 cup (49 g) maple syrup
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon maple extract optional (add more to taste)
For the scones
- Preheat and prepare pan. Preheat your oven to 425oF. Line a cookie sheet with parchment paper or silicone baking mat.
- Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, salt, and baking powder.
- Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter are pea-sized. Stir in bacon with a rubber spatula.
- Combine wet ingredients. In a measuring cup (or small mixing bowl), mix together cream, eggs, and maple syrup. Pour in the cream mixture into the flour mixture and stir to combine.
- Shape and cut the scones. Empty the bowl onto a lightly floured surface. Pat the dough into a 1/2-inch thick circle and then fold the dough in half. Pat the dough out again and fold in half. Repeat this process 2-3 more times. Pat the dough into a 8-inch circle. Using a sharp knife cut the circle into 8 triangle wedges. Place scones onto prepared cookie sheet, about 2 inches apart.
- Bake the scones. Bake for about 18-20 minutes. Remove from the oven and cool on a cooling rack.
For the glaze
- In a small bowl, whisk together the glaze ingredients. Adjust consistency as needed. Drizzle on cooled scones.