Bacon and Maple Scones

Bacon and Maple scones are the perfect brunch option with egg casserole. Salty, savory bacon combined with sweet maple make these a delicious treat!


  • 2 cups all-purpose flour
  • 2 Tbs sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup cold unsalted butter cut into 1/4-inch cubes
  • 1/3 cup cold milk
  • 1 egg
  • 3 Tbs pure maple syrup divided
  • 8 pieces bacon cooked and cut into 1/4-inch pieces
  • 2 Tbs whipping cream


  1. In a medium-sized bowl, combine flour, sugar, salt, baking powder and baking soda. Add the butter, working it with your fingers or a fork, until the mixture is crumbly. Whisk together the egg, milk, and 1 tablespoon of maple syrup. Add to dry ingredients, along with the bacon. Mix until everything is evenly combined (the texture will be a little crumbly).
  2. Transfer dough to a piece of parchment or a lightly floured work surface. Pat into a 9-inch square a little over 1/2-inch thick. Cut the dough into nine 3-inch squares. Then cut each square into two triangular wedges, for a total of 18 scones. Place the scones in the freezer on a parchment-lined baking sheet for 20 minutes. Preheat oven to 425°.
  3. Combine remaining 2 tablespoons maple syrup with whipping cream and brush on chilled scones. Bake for 12-17 minutes until golden brown. Serve warm.

Recipe Notes

1. Don't overwork the dough! The mixture will be slightly crumbly when forming into a square. 2. Serve these scones with butter and a small drizzle of pure maple syrup.