Listen, I know what you’re thinking: bacon and maple in a scone? Hear me out for just one minute, because once you try these Irresistible Maple Bacon Scones A Sweet Savory Treat, your world is going to change. It’s that perfect dance between salty, smoky meat and that rich, amber sweetness of pure maple syrup. I used to think maple belonged only on pancakes, but adding it into the dough itself gives these breakfast pastries this unbelievable depth of flavor.
My secret, which I’ll share in a moment, is keeping everything crazy cold. If you follow my lead, you’ll end up with flaky, tender pockets of deliciousness that smell like Sunday morning dreams. Trust me, these are destined to become your go-to quick bread for weekend brunches!
Why You Will Make Irresistible Maple Bacon Scones A Sweet Savory Treat Again and Again
You need these scones in your life, it’s that simple! They hit that perfect spot where you want something savory but still feel like you’re getting a treat. I promise they deliver.
- That amazing contrast: Salty bacon meets sweet maple in every single bite.
- They are so quick! You can whip these up faster than driving to the coffee shop.
- The texture is divine—crispy edges and a wonderfully tender center.
- They freeze beautifully, so you always have an amazing breakfast ready.
- They genuinely taste way more complicated than the effort they require.
Gather Your Ingredients for Irresistible Maple Bacon Scones A Sweet Savory Treat
Okay, let’s get down to the good stuff! The beauty of these scones is that you probably have most of these things hiding in your pantry already. But pay attention to the prep notes—that’s where the magic hides for these breakfast pastries.
You’ll need two cups of all-purpose flour, of course. Make sure you grab your baking powder (a tablespoon is plenty) and just a half teaspoon of salt. For the sweetness, we use a quarter cup of granulated sugar.
Now for the heavy hitters! You need a half cup of unsalted butter, and this butter absolutely has to be cold and cubed into little pieces. Don’t cheat here! For wet components, we mix a half cup of cold heavy cream, one large egg, and that gorgeous quarter cup of pure maple syrup—no fake stuff in this recipe!
Finally, the showstopper: a half cup of bacon that is already cooked and crumbled finely. We finish it off with a tablespoon of coarse sugar sprinkled right on top. That’s it! Simple ingredients make for truly Irresistible Maple Bacon Scones A Sweet Savory Treat.
Expert Tips for Perfect Irresistible Maple Bacon Scones A Sweet Savory Treat
Baking scones isn’t hard, but getting that signature flaky texture? That takes a little finesse. I learned these tricks the hard way, usually by ending up with scones that felt more like biscuits, bless their hearts. The whole key to these sweet savory scones comes down to temperature control and how gently you treat the dough.
First things first: your bacon needs to be perfectly cooked and crumbled. If you want to amp up the sweet factor before it even hits the dough, you absolutely must check out my technique for making candied bacon first. It sounds extra, I know, but it adds an amazing crunch.
Then comes the mixing part. You are trying to build layers of flaky dough, not a dense brick. That means if you’re going to mix by hand, work fast! Speed keeps everything cold, and cold equals flaky.
The Importance of Cold Butter in Your Irresistible Maple Bacon Scones A Sweet Savory Treat
If you skip chilling that butter, stop right now! When those cold chunks of butter hit the hot oven, they create tiny, steamy pockets. That steam pushes the dough layers apart, giving you that gorgeous, delicate flakiness. Warm butter just melts right in and disappears—no steam, no lift!
Step-by-Step Instructions to Bake Irresistible Maple Bacon Scones A Sweet Savory Treat
This is where you transform flour and salty bits into breakfast gold! Ready your baking sheet right now and preheat that oven to 400 degrees Fahrenheit. If you’re planning on making this a full brunch spread, maybe go check out my favorite bacon, egg, and cheese sandwich while the oven warms up!
First, whisk your dry stuff—flour, baking powder, salt, and sugar—in a big bowl. Then, gently cut in that icy cold butter until it looks like coarse crumbs. Think peas or slightly larger bits swimming in flour. This is critical for texture!
Next, whisk together your wet ingredients: the heavy cream, the egg, and all that wonderful maple syrup in a separate little bowl. Don’t pour it all in at once; we’re taking turns!
Pour the wet into the dry, mix it just until you see the flour disappear—I mean *just* barely combined. Then, fold in your crumbled bacon. You want this to look shaggy, not smooth like muffin batter. After that, gently pat or roll your dough to about 3/4 of an inch thick, cutting it into 8 pretty wedges. Brush the tops with a little extra cream and sprinkle on that coarse sugar for a fantastic crunch.
Pop these into the oven for about 15 to 18 minutes. Keep an eye on them, you want them puffed up and beautifully golden brown. Then, let them cool just a bit before you dive in!
Mixing the Dough: Gentle Handling for Irresistible Maple Bacon Scones A Sweet Savory Treat
This is the part people mess up! When you add the wet ingredients to the flour mixture, resist the urge to beat it like you’re making bread. If you overmix, you develop gluten, and gluten makes scones tough and chewy—we want tender and flaky! Stir it only until you can’t see dry flour streaks anymore. Stop mixing immediately!
Shaping and Topping Your Irresistible Maple Bacon Scones A Sweet Savory Treat
Once the bacon is folded in, turn that shaggy dough onto a lightly floured surface. Don’t knead it! Just gently pat it down or roll it out until it’s about three-quarters of an inch thick. Cut it into those 8 wedges. Before they hit the oven, brush them lightly with extra heavy cream—this aids browning—and don’t forget the coarse sugar finish for texture!
Serving Suggestions for Your Irresistible Maple Bacon Scones A Sweet Savory Treat
Now that you have these incredible sweet savory scones fresh from the oven, what do you serve them with? Honestly, they are fantastic totally naked, warm off the rack, but if you want to make it a real event, I have a couple of ideas!
Because they already have that maple hit, they pair beautifully with a strong cup of black coffee. If you are feeling fancy, however, brew up one of my special lattes! You can find the recipe for a Cinnamon Maple Vanilla Latte right here, and it just elevates that maple flavor perfectly.
If you feel the need for a little extra moisture or fruitiness, skip the heavy jam. A small side of lightly sweetened whipped cream or even a very simple apple butter works wonders. Just a dollop cuts right through the richness of the bacon fat perfectly!
Storage and Reheating Instructions for Leftover Irresistible Maple Bacon Scones A Sweet Savory Treat
If you somehow manage to have any of these sweet savory scones left over—which, good luck to you!—don’t sweat it. They stay delicious! The key is to keep the air out, so find a good airtight container and store them at room temperature. They are good to go for about two days like this.
Now, if you want them tasting like they just came out of the oven, quick reheating is your answer. Pop them in a toaster oven at about 300 degrees for about five minutes. This brings back that lovely crisp edge and softens the interior just perfectly so you get that fresh-baked texture again!
Frequently Asked Questions About Irresistible Maple Bacon Scones A Sweet Savory Treat
I get so many questions about ingredient swaps for these breakfast pastries! People always want to know if they can use brown sugar or if they can skip chilling the butter. I’ve gathered up the most common ones here for you. If you are looking for other great savory bake ideas that hit that perfect spot, you should check out my recipe for Ham and Cheese Butter Swim Biscuits!
Can I make the dough for these sweet savory scones ahead of time?
They are honestly best baked the moment they are cut, but if you need to get ahead, you totally can! Once you cut your wedges, place them on the tray, lightly cover them, and chill them in the fridge for up to an hour. Just brush them with cream and sugar right before they go into the hot oven.
What kind of maple syrup is best for these breakfast pastries?
Please, please use 100% pure maple syrup! Think of it this way: maple syrup is a major flavor in these scones, so using the imitation stuff means you lose all that beautiful, complex caramelly depth. Pure maple syrup is what guarantees these are truly irresistible.
Estimated Nutritional Snapshot for Irresistible Maple Bacon Scones A Sweet Savory Treat
Look, these are made with bacon and butter, so they aren’t exactly a light salad, right? But I wanted to give you a quick idea of what’s packed into these delicious breakfast pastries. Keep in mind, this is just an estimate based on the ingredients listed, calculated per single serving—that’s one glorious scone.
Each serving clocks in at about 300 calories, with roughly 18 grams of fat. They give you a nice shot of protein, around 7 grams, and about 28 grams of carbohydrates to keep you going until lunch. If you want more details on eating smart while enjoying treats, I talk about fueling your day over here!
Share Your Sweet Savory Scone Experience
I put my heart and soul into making sure these Irresistible Maple Bacon Scones A Sweet Savory Treat turn out perfectly for you. But honestly, the best part is hearing back from you folks!
Seriously, when you bake a batch, take a picture! I love seeing your gorgeous, golden-brown creations popping up. You can tag me on social media when you share them; it makes my day when I see my recipes in your real kitchens.
And if you absolutely loved that sweet savory contrast, please don’t forget to leave a quick star rating and a little comment right down below. Let me know if you stuck with the recipe or if you maybe added a little twist—did you use brown sugar instead? Did you try a different kind of syrup? Every bit of feedback helps me know what you’re loving!
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Maple Bacon Scones
- Total Time: 38 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A recipe for sweet and savory scones featuring maple syrup and bacon.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream, plus extra for brushing
- 1 large egg
- 1/4 cup pure maple syrup
- 1/2 cup cooked, crumbled bacon
- 1 tablespoon coarse sugar for topping
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the heavy cream, egg, and maple syrup.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
- Fold in the crumbled bacon.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet.
- Brush the tops of the scones lightly with extra heavy cream and sprinkle with coarse sugar.
- Bake for 15 to 18 minutes, or until golden brown.
- Cool on a wire rack before serving.
Notes
- For best results, keep the butter very cold.
- You can substitute brown sugar for granulated sugar if you prefer a deeper flavor.
- Store leftover scones in an airtight container at room temperature for up to two days.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 12
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 7
- Cholesterol: 55
Keywords: maple bacon scones, sweet savory scones, breakfast pastry, quick bread, bacon recipe