Maple Bacon Scones

5 from 3 votes

These are a superb combination of salty and sweet that you look for in a breakfast treat. The scone dough is sweetened with maple syrup and crispy bacon is stirred in. For even more maple flavor, use maple flavored bacon. And don’t forget to drizzle the maple glaze

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 727kcal

Author: Heather Perine

Ingredients

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)

Instructions

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.

Notes

Tools: Pastry Cutter, Mixing Bowls, Pastry Mat

Substitution Tip: You also might try stirring in with the bacon 1 cup of shredded cheddar cheese as well. And you can always substitute the bacon for chopped, cooked ham.

Storage: Store leftover scones in an airtight container at room temperature for up to 2 days.

Freezing: Once you cut them into wedges, you can freeze them by placing them on a cookie sheet. Place in freezer and freeze firm. Then once frozen, wrap in either plastic wrap or store in a plastic bag in your freezer for up to 3 months. 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.

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