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.
More Breakfast Treats
- Poundcake Cupcakes (Cupcakes for Breakfast)
- Easy Cream Scones
- Maple Cream Scones
- Strawberry Buttermilk Cake
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
Ingredients
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
Maple Glaze
- 1/4 cup (30g) powdered sugar
- 1 teaspoon milk
- 1/8 teaspoon maple extract
Instructions
Scones
- 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.
Glaze
- 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!
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Dawn - Girl Heart Food says
I can only imagine how excited you are!! That’s super cool, though!! Congrats again to you, my friend!!
Now, these scones….YUM! You had me at bacon, but, then again, that maple glaze sounds divine!!! I would definitely be loving to shove these in my piehole right about now. I’m all about the savoury/sweet combo and these just hits the spot 🙂 Pinned!
Tracy says
Haha! Thanks, Dawn!! And thank you for pinning! 🙂
Shelby @ Go Eat and Repeat says
Ah congratulations on your book! That sounds amazing! And these scones look equally so! How can you go wrong with bacon anyways?
Tracy says
Thanks, Shelby!! And right?! I feel like bacon is always a good choice. 😉
Miriam - londonkitchendiaries.com says
Congratulations on your book ‘Baking for Two’ – what a great achievement! The Maple Bacon Scones look delicious!
Tracy says
Thank you, Miriam!
Julie | Bunsen Burner Bakery says
I haven’t made them (yet!) but looking through the advanced copy of your cookbook, these looked like they would be one of my favorites! 😉 Can’t wait to do a little baking from your cookbook this weekend!
Tracy says
Oh yay!! Thanks, Julie!!
cakespy says
Bacon in scones just WORKS. It gives them flavor and a tender texture, and the maple glaze – awesome touch. Brilliant!
Tracy says
Right!? So many people I’ve fed these to have been so suspicious of the combo and then they taste it and are totally won over. 😉
PRA in AZ says
I had the pleasure of buying a maple bacon scone at a vintage market recently and it was so good that I had to find a recipe, and yours with the maple glaze most resembled the one I had. I doubled the recipe but followed the ingredients exactly, even after comparing other scone recipes that had an egg in them, I didn’t add it. I did bake them at 400 for 15 minutes, as 450 seemed on the high side. For the glaze I add to increase the maple flavoring to triple the amount to taste the flavor, might be my extract is losing its strength. It was a small quantity of glaze, but there was plenty to drizzle each scone. The flavor of these was really close to what I ate, they were just a bit drier and crumblier than I like. Going to try them again and add an egg, and see if that makes the texture more like the scones I’ve eaten. Thanks for the recipe!
Tracy says
Thanks for the feedback! Adding egg will definitely give you a softer, more “bready” scone, so absolutely worth a try. I hope you find your perfect scone recipe! 🙂
Marilynn says
Hello I am a newbie to baking.I followed recipe to the T flavors were super amazing except the scones never rose up they were flat? HELP what did I do wrong?
Tracy says
Hi Marilynn, that’s so odd! These should bake up very tall. Are your baking powder and baking soda older by any chance? They can start to loose their effectiveness as they age.
Lori says
Can you use maple syrup instead of maple extract?
Tracy says
Hi, Lori, you *can* use maple syrup to make a glaze, but it’s not going to have a very strong maple flavor. If you like maple things, I recommend buying some maple extract. It’s available in most baking aisles and lasts forever.