I told you I made a lot of bacon this weekend.

This is the recipe that turned me from a scone hater to a scone lover. It all started with the cinnamon chip scones a few years ago and continued with the chocolate cinnamon scones. You know the next logical step for me was to add bacon. And brown sugar! The healthy kind… since it’s brown.
And topping these with a maple glaze just really takes ’em over the top.

I sort of just hopped on the maple gravy train. Never been a huge fan of maple, but after this glaze, I’m hooked.

I nearly drank it through a straw.

Best scone I’ve ever had. Literally. If you don’t like scones, if you associate them with boring, bland, dry pastries… bake these today and change your tune.
No one in my family can get on board with the bacon-in-baked-goods thing yet. Not Mr. How Sweet. Not my mom. You know what that means? I’m a loner when it comes to them. Danger zone!

Oh well. I’ll gladly accept that challenge.



Maple Bacon Brown Sugar Scones

makes 16 scones

3 1/4 cups flour

1/3 cup brown sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cups cold butter

1 cup buttermilk

1 teaspoon vanilla

5 strips cooked bacon, crumbled (I suggest cinnamon sugared bacon)

course sugar for sprinkling

Preheat oven to 425.

In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla. Fold in bacon crumbles. Turn onto a lightly floured surface and knead gently.

Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 or 8 wedges.

Bake at 425 for 12-14 minutes. Top with maple glaze.
Maple Glaze

1 1/2 tablespoons maple syrup

1/4 teaspoon vanilla extract

drop of water

1 cup powdered sugar

Combine syrup, vanilla and powdered sugar and stir until combined. Based on the consistency of the glaze, add water one drop at a time and stir – if you accidentally add too much, just add a bit more powdered sugar. Continue to stir until desired consistency is reached. Pour over scones!


I’ve had bacon everyday this week. Life is good.

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154 Responses to “Maple Bacon Brown Sugar Scones.”

  1. #
    geneva — July 9, 2012 @ 1:20 pm

    These were AMAZING! I hadn’t read ahead to how many this would make, i just dove right in. Needless to say, there are plenty of happy Army guys this morning as I had my husband take the ones we didn’t eat over the weekend to work!

    These were amazing, and I just wanted to let you know that I featured them on my new blog I’m starting.
    I look forward to trying out more of your recipes!
    Thanks again!


  2. #
    Steve G — December 16, 2012 @ 8:28 pm

    I was asked to make scones for a church gathering I had to attend. I was bummed because, as far as I knew, scones were terrible. Dry, crumbly, bland cakes that you choke down because they sound fancy. After doing some searching, I found….maple bacon brown sugar scones! From an author who didn’t care for scones either!! I prepared them, along with the cinnamon brown sugar bacon, and….perfection. Thanks for the great recipe, I look forward to trying many more. Your predilection to over the top flavors and dislike of nuts has won me over.
    Steve G


  3. #
    Jessica — March 18, 2013 @ 1:57 pm

    I made these last night – they puffed up a huge amount! They were more like biscuits than a nice dense scone. Any suggestions? Otherwise, the flavor was spot on!


  4. #
    Whitney — May 6, 2013 @ 5:38 pm

    How long will these keep??


  5. #
    Vanessa — May 15, 2013 @ 3:37 pm

    I have made these for a friendly competition at work and won First Place in the Avant-Garde category. The juges loved the flakyness and the ‘perfect balance of the sweet and salty’. Just one thing, I used real maple butter instead of the maple glaze. Loved it! Thanks for the great recipee!



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