This Maple Bacon Scones recipe is a unique twist on a classic breakfast treat, featuring the perfect blend of sweet maple syrup and salty bacon. The scone has a tender inside and crispy top and is finished with a delicious maple glaze and crumbled bacon. This recipe is easy to follow and uses common ingredients, so don’t be intimidated by the thought of making scones.
Ingredients & Substitutions
Butter: Unlike many of my baking recipes, this one calls for cold unsalted butter. Butter is chilled in the freezer before being added to the other ingredients. This results in a flakier scone, which is what you want in a scone. Be sure to grate it before placing it into the freezer.
Bacon: I prefer thick-cut bacon in this recipe. The higher fat content gives the scones more flavor, and the thick cut is more substantial.
Maple Syrup: For the most authentic flavor, look for pure maple syrup. Imitation maple syrup is usually made with artificial ingredients and flavorings. However, in a pinch, you could get away with using imitation if that is all you have on hand.
Heavy Cream: If possible, stick with heavy cream, also known as heavy whipping cream, for this recipe. The higher fat content in the heavy cream will yield a more tender scone. If using whole milk, the texture and flavor may be affected.
Tips for Making Fluffy (Not Dense) Scones
- Use cold butter for a flaky texture.
- Gently mix the dough to avoid the scones getting tough.
- Measure liquid carefully to avoid dense scones.
- Use fresh baking powder for the rise and fluffiness.
- Don’t over-bake (watch the scones carefully) for moist and tender scones.
Freezer-Friendly Maple Bacon Scones Recipe
This recipe allows you to prepare the dough and cut the scones ahead of time. To do this, simply place the baking sheet of cut scones in the freezer until they are solid. Store them in a freezer-safe container for up to 3 months, and when you’re ready to enjoy a warm scone, simply add a few minutes to the baking time. Perfect for stocking up on delicious treats, or for a quick breakfast option.
Storing Maple Bacon Scones
There are a few options when it comes to the proper storage of homemade scones for maximum freshness. However, they are best when served fresh out of the oven. Keep in mind that the texture may change when stored. Another thing to keep in mind is that they are best stored without the glaze. It’s easy to make the glaze when ready to serve.
- Room Temperature: If you are planning to enjoy the scones within a couple of days, they can be stored without the glaze in an airtight container or wrapped in plastic wrap at room temperature.
- Refrigeration: To store the scones for up to a week, first, wrap them in plastic wrap or aluminum foil. Store them in an airtight container in the refrigerator. To reheat them, simply warm them up in the oven at 350°F for a few minutes.
- Freezing: To freeze the baked scones, first, let them cool completely. Then, wrap them in plastic wrap or aluminum foil. Finally, store them in the freezer for up to 3 months. When ready to enjoy, reheat them for about 15 minutes at 350°F in the oven.
Maple Bacon Scones
- ½ cup (1 stick / 113 g) cold, unsalted butter, grated
- 2 ½ cups (312.5 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 10 slices thick-cut bacon, cooked and crumbled, reserving 4 strips for the topping
- 2 large eggs, room temperature
- ¼ cup (78 g) pure maple syrup
- ½ cup (119 g) heavy whipping cream
- 2 tablespoons heavy whipping cream
- 1 cup (125 g) confectioners' sugar
- 3 tablespoons pure maple syrup
- 1-2 tablespoons heavy cream or milk, or more until it reaches your desired consistency
- Grate butter using the fine edge of your grater. Grate onto parchment paper and then place it in the freezer while you prepare the remaining ingredients.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Add in 6 slices of crumbled bacon, reserving about 4 strips to be crumbled for the topping.
- Remove the grated butter from the freezer and, using a fork, incorporate it into dry ingredients.
- In a separate bowl, whisk together the eggs, maple syrup, and heavy cream.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Line a baking sheet with parchment paper.
- On the lined baking sheet, shape the dough into a circle, about ¾-inch thick. Add a bit of flour to your hands to prevent sticking. Chill the dough in the freezer for 30 minutes or up to 1 hour.
- When ready, preheat the oven to 425°F. Cut the dough into 6-8 wedges, gently separating the edges of each scone, creating a ½-inch space between each.
- Brush the scones with 2 tablespoons of heavy cream. Bake for 18-20 minutes, or until golden brown.
- To make the glaze, whisk together the confectioners' sugar, maple syrup, and heavy cream until smooth and glossy.
- Drizzle the warm scones with the glaze and sprinkle with the remaining crumbled bacon.
- Serve warm.
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