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Maple Bacon Scones are both savory and sweet and the best of both worlds. They're loaded with bacon, then topped with an easy and delicious maple glaze. Trust me when I say this flavor is a fan-favorite!
I mean... if there ever was a dream scone flavor, maple bacon scones would be it! I can't say it enough: sweet+savory is my jam, and the maple-bacon flavor combo embodies that so well.
- Light, airy scones with the perfect crumb
- Savory on their own, but savory AND sweet with the maple glaze drizzled over top
- Ideal as a breakfast treat (hello weekend breakfast!) or even as dessert
Flour - All purpose flour. I'm assuming gluten free all purpose flour would work, but I haven't tried it myself.
Bacon - 3 total pieces, 2 for inside the scone batter, and 1 for on top of the scones
Milk - Almond milk/oat milk/coconut milk/dairy milk
How to make these scones
Step 1: Mix the dry ingredients. Combine flour, sugar, baking powder, and salt together in a large bowl.
Step 2: Add the butter. Make sure you're using COLD butter, then use a cheese grater to grate the butter into the bowl with the dry ingredients. Alternatively, you can use a knife and thinly slice it. Then, use your hands or a fork to combine them until the butter is small and incorporated.
Step 3: Add the wet ingredients and bacon. In a separate bowl, combine the milk, syrup, egg, melted butter, and vanilla, then pour the wet ingredients into the bowl with the dry ingredients and stir. The dough should be on the drier side, but everything should hold together. At this point, you should also add the bacon crumbles.
Step 4: Form dough into scones. Flour a baking pat, then scoop the dough out onto the mat and use your hands to form it into a flat round, approximately 7"-8" in circumference and a ½" tall. You don't want the round to be too large/thin or else the scones won't be the correct texture. Then, use a large knife to make 4 cuts, creating 8 total scones.
Step 5: Bake scones. Transfer the scones onto a large, greased baking sheet, then bake the scones for approximately 20 minutes. If you want them to be slightly golden on top, you can brush them with a little bit of melted butter before baking.
Tips and FAQs
- Melt the 2 tablespoon of butter first so it cools down a bit before mixing it with the egg and milk; otherwise, the warm butter will solidify when it mixes with the cold ingredients
Can you freeze scones?
Yes! If you want to prep these ahead of time, just follow the instructions, and then place the unbaked scones in the freezer. When you're ready to bake, simply place them directly into the oven, just know that you'll probably have to bake them for a bit longer since they'll be frozen.
How long will these last?
Scones are typically good for up to 3 days, though they taste they are the most fresh tasting when consumed within 24 hours.
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Maple Bacon Scones
- Preheat oven to 350°.
- Combine flour, sugar, baking powder, and salt together; then, thinly cut butter into the same bowl and use your hands to mix butter into the dry ingredients until it's incorporated.
- In a separate bowl, combine egg, syrup, milk, melted butter, and vanilla, then pour wet ingredients into dry ingredients and stir to combine; set aside.
- Cook 3 slices of bacon; set one aside, and break the other two up into tiny pieces and stir the bacon into the scone dough.
- Flour a baking mat and then pour dough out onto the mat. Use your hands to form dough into a circular round, about ½" thick and 7"-8" circumference. Be careful not to roll it out too thin or the scones won't be the correct texture.
- Use a knife to make 4 cuts, creating 8 scones. Move the scones onto a baking sheet, and bake the scones for about 20 minutes. Optional: brush a bit of melted butter onto the scones before baking.
- While scones are baking, make the maple glaze: whisk syrup and powdered sugar with an electric mixer. Once scones are done, drizzle them with the maple glaze and top them with more cooked bacon.
UPDATE NOTE: This post was originally published in January 2018. It was updated with new text and photos in June 2020.