These small-batch Bacon Scones with Maple Glaze are one of my favorite recipes from my new cookbook, Baking for Two!
**Release day update: Baking for Two is officially on sale as of today!**
As you might know, the digital version of my cookbook, Baking for Two, comes out tomorrow (print version will ship on the 21st). It’s all very exciting and also terrifying, but mostly exciting, but mostly I want to throw up, and I probably will not sleep tonight.
Guys, I’m realizing I may not be the very best at handling professional stress/excitement.
Anyway, while I’m busy having my own little melt down, I do hope you’ll check out Baking for Two. So much went into making this book, and I think you will absolutely love the small-batch recipes in there.
And in case you missed my last post on the topic, here’s a quick run down of what you get with this book: 80+ sweet and savory small-batch baking recipes, baking school (taught by yours truly, where I run through common baking ingredients and techniques), and 234 pages of me finding increasingly ridiculous ways of describing how delicious each recipe is. 😉
Since I’ve been talking this book up for ages now, I thought I’d actually share one of my favorite recipes, “Tammy’s Maple Bacon Scones,” so named because they are the breakfast treat that finally made my little sister, Tammy, a maple/bacon convert.
I love, love, love these mini bacon scones because aside from being amazing and everything good about breakfast food, mini scones are the CUTEST.
LOOK AT THESE TINY TRIANGLES!! Don’t you just want to try to shove an entire one in your face just to see if you can?
As far as scones go, these ones are just about perfect. Soft and a little crumbly. They bake up so tall, are EASY to make, and are exactly the sort of recipe you want in your breakfast recipe arsenal.
They bake with a bit of bacon in the dough, then once they come out of the oven, you add a maple glaze and some more bacon over the top. The end result is these completely adorable, delectable sweet and salty scones that you are going to love.
Bacon Scones With Maple Glaze Recipe Notes
- This recipe only calls for just a bit of buttermilk. Check out my Waste Not post, “What to Do With Leftover Buttermilk,” for storage tips and recipe ideas for the leftovers.
- These scones are, far and away, best on the first day.
Maple Bacon Scones
- 3 slices bacon
- 1 cup (120g) all-purpose flour
- 1 tablespoon (12g) sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons cold unsalted butter, diced
- 1/3 cup buttermilk
- 1/4 cup (30g) powdered sugar
- 1 teaspoon milk
- 1/8 teaspoon maple extract
Preheat oven to 450°F and lightly grease your baking sheet.
Cook bacon until crisp, using your preferred method, and crumble or chop into ¼-inch pieces.
In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
Use a pastry cutter, two knives, or your fingers to cut cubed butter into flour mixture until no pieces larger than a pea remain. Stir in 2/3 of the bacon. Reserve 1/3 for topping.
Use a fork to work in buttermilk until a thick dough forms. Turn out on a well-floured surface and knead 4 or 5 times, until the dough comes together and can be formed into a ball.
Press ball out to about a 6-inch disk and use a knife or bench scraper to cut into quarters.
Transfer scones to prepared baking pan. Bake for 10 to 12 minutes until scones are just lightly golden.
Cool scones on the baking sheet for 10 minutes before glazing.
Whisk together powdered sugar, milk, and maple extract until smooth and drizzle over scones.
Sprinkle reserved bacon pieces over the top of the scones.
Serve and enjoy!