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Maple Bacon Scones

One of the best flavour combos ever, maple syrup and bacon get married in and on a lovely tender scone, perfect for breakfast or as treat with a coffee.  Or bourbon!

Course Baking, Breakfast
Cuisine North American
Keyword bacon, maple, scones
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12

Ingredients

Scones

  • 1 batch Espresso Maple Bourbon Bacon, see Notes Below
  • 3 cups AP flour , plus more for dusting
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup (1 stick) cold butter
  • 1/2 cup chopped walnut pieces , or pecan pieces, lightly toasted
  • 2 tsp lemon zest
  • 1/2 cup heavy cream
  • 1/2 cup maple syrup
  • 1 large egg

Maple Glaze

  • 1 cup confectioners sugar
  • 3 tbsp pure maple syrup
  • 3 tbsp melted butter
  • 1/2 tsp pure vanilla extract
  • 1/8-1/4 tsp salt (optional) but it really brings out the flavour of the butter

Instructions

  1. Preheat the oven to 350F

  2. Line one or two baking sheets with parchment paper.

  3. Prepare the Espresso Maple Bourbon Bacon (see Recipe Link below) first and let it cool. You will only need 8 strips of candied bacon for the recipe below.

  4. Sift the flour, baking powder, baking soda and salt in a large bowl. Whisk to combine. Grate in the cold butter and toss with your fingers to coat well.

  5. Crumble 4 strips of the bacon into the bowl.

  6. Add the walnuts and lemon zest and mix it all together gently.

  7. In a medium bowl, whisk the cream and egg. Pour this mixture into the dry mixture and stir with a wooden spoon until the dough just comes together. Do not overwork the dough.

  8. Transfer the dough onto a floured surface and press it together with your fingers. Divide the dough into two balls.

    Dust the top of the one round and use a rolling pin to 'pound' it softly into a 10 inch square (or there about)

  9. Fold into thirds, and then take this folded letter shape and fold in half. Repeat both folds once more. Gently pound and then roll into a 8 inch diameter round and about 1 inch thick. Don't overwork- just do what you need to, to get this shape.

  10. Slice it into 6 pieces, like a pizza. Repeat with the other round of dough

  11. Transfer these pieces to the parchment lined baking sheets.

  12. Bake for 25-30 minutes, or until golden brown and the kitchen smells divine.
  13. Transfer to a cooling rack for 20 minutes.

Meanwhile, make the Glaze.

  1. In a bowl (or using the stand mixer with the paddle attachment) beat the confectioners sugar, maple syrup, butter and vanilla, add water 1 tsp at a time until smooth.

  2. Crumble the remaining 4 bacon strips into small pieces.
  3. Top each scone with 2 tbsp of the glaze and then sprinkle each with some of the candied bacon.

  4. These are best served immediately. But they will last another 2 days if kept in an airtight container at room temperature. If you don't plan on eating them all the same day, then only glaze the ones that you will eat. This way, you can re-warm the remainder in a 325F oven to make them tender and flakey, and then glaze them.

Recipe Notes

Espresso Maple Bourbon Bacon recipe is found here!

To make this recipe even easier, prepare the bacon the evening before and let it cool. This way you can go straight to baking up the scones before breakfast.

It is easy to make this a half batch. Divide the entire recipe in half, and when you get to the egg, whisk it in a small measuring cup.  Only pour half of this mixture into the cream in the bowl.  You can save the remainder for scrambled eggs the next day.