Maple Bacon Scones

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Hands-on time:
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Yield: 18 scones

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Maple-cured bacon (or ham) are breakfast regulars. So adding a bit of salty breakfast meat to your maple-flavored scones is a natural. A shower of maple sugar on top enhances the sweet/salty effect.

Maple Bacon Scones

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 18 scones
Published: 06/15/2010



  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons granulated sugar or maple sugar
  • 1/2 cup cold butter, cut in pats
  • 1 large egg
  • 1/2 cup cold milk
  • 1/2 teaspoon maple flavor, optional
  • 2 cups diced cooked bacon or ham, in 1/4" to 1/2" bits


  • 1 tablespoon milk or cream
  • 2 tablespoons maple sugar

Tips from our bakers

  • Want to save time? Brush the square of dough with milk and sprinkle with maple sugar before cutting out the scones. You won't get as much coverage down the sides, but it's certainly efficient.


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1) In a medium-sized bowl, combine the flour, baking powder, baking soda, salt, and sugar.

2) Add the butter, working it in till the mixture is crumbly.

3) Whisk together the egg, milk, and maple flavor. Add this to the dry ingredients, along with the bacon or ham. Mix just till everything is evenly moistened.

4) Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into a 9" x 9" square, about 5/8" thick.

5) Cut the dough into nine 3" squares. Then cut each square into two triangular wedges, to make a total of 18 scones.

6) Place the scones on a lightly greased or parchment-lined baking sheet, and put them in the freezer for 30 minutes. While the scones are chilling, preheat your oven to 425°F.

7) Brush the chilled scones with milk or cream, and sprinkle with additional maple sugar, if desired.

8) Bake the chilled scones for 18 to 20 minutes, or until they're a medium- to deep-golden brown.

9) Remove the scones from the oven, and cool them on a rack briefly. Serve warm — with maple syrup, if desired.

Yield: 18 scones.


  • star rating 09/08/2013
  • Lauren from Bellingham, WA
  • I've been craving maple bacon scones since my local coffee shop stopped making them, so I tried this recipe. First I threw a pound of bacon in the oven, I find it much easier to make a lot of bacon this way. While that was cooking, I assembled the co-stars in this bacon masterpiece. I, too, used full-on heavy cream for these bad boys. I integrated the 1/2 cup into my mixture which still looked crumbly. So what did I do? Threw in a lil more cream, no big deal! How much maple did I put in? I dunno, a splash? All I know is I could smell it before I baked it, which maybe people should consider when they're deciding how mapley they want their maple. Again, no big deal to add more! I baked these lil guys with brushed cream on top and more sugar and they came out toasty golden brown. The texture was slightly crumbly but when I chewed it, oh boy! Buttery meltyness with crunchy, salty little bacon crunches. The only thing I might do next time is add some maple to the cream I brush on top, just for fun! I'm gonna go have another scone...
  • star rating 06/23/2013
  • Orchid from Margate, Fl
  • I love maple bacon scones. When I make scones of any type I replace the milk with heavy cream (not so healthy) but the scones always come out great. I always find adding a little extra cream makes the dough less crumbly.
  • star rating 12/19/2012
  • Patti from Princeton NJ
  • The batter was crumbly. I had to add more milk. The texture of the finished scones were still not right. I doubled the maple sugar and still couldn't taste the maple flavor. I still like the idea of the recipe, so I'm going to try to completely rework it. If I come up with a satisfactory result, I'll post it.
    I glad you decided to add more liquid to the recipe. I often find this the case too and add more moisture. This is completely fine to do. It may be the flour is quite dry now that we are in the colder months or the way your are measuring it. Please go to our Recipe page. Near the bottom under the heading Online baking resources, you will see How to measure flour. There is a great video there! Elisabeth
  • star rating 11/21/2012
  • ColeH from KAF Community
  • I made these for a company breakfast potluck. I followed the recipe exactly and I have to agree with the other comments about the scones being a bit dry. Next time I make these I will likely use a bit more milk in the dough. I brushed mine with cream and dusted with maple sugar. I would suggest being somewhat generous with the maple sugar on top. I was pretty conservative with mine since maple sugar is sweeter than normal sugar and I can barely taste the maple in my scones. Despite the dryness they are certainly delicious and I will definitely make them again with those small modifications.
  • star rating 09/12/2012
  • Misty from Baltimore
  • Made these for breakfast over the weekend. They were a sure hit with the family, they have been asking for more! I used 12 oz of center cut bacon and thought it was enough bacon, I could probably use less but the amount depends on personal tastes. I also used 3/4 cup of maple flav-r-bites (soaked in milk for 20 min prior to adding them to the dough) and it boosted the flavor of maple and made these scones taste like pancakes soaked in maple syrup with bacon but all in one non-messy bite. I brushed cream on scones before baking and sprinkled them with sugar, nice presentation, but sugar was not necessary for me. Overall these were amazing! Thank you, King Arthur bakers, for all your hard work and wonderful recipes!
    What time is breakfast? We'll be right down! Thanks for sharing your delicious recipe variation - happy family is the best blue ribbon of all! Irene @ KAF
  • star rating 04/06/2011
  • Laura from Monopoli, Puglia; Italy
  • wonderful taste! I simply loved it!!
  • star rating 02/13/2011
  • TrojanInOz from KAF Community
  • I had to make some modifications since I didn't have either maple sugar or maple flavor. So I substituted 3 tbsp of the milk with 3 tbsp grade A real maple syrup, according to one of the comments on the blog. I also found that the dough was very dry, so I ended up using those 3 tbsp of milk just to make a cohesive dough. (I was using 2% milk - don't know how much of a difference that makes, but I usually don't have whole milk in the house unless I've got plans to bake a cake.) I cut down on the bacon, using about 3/4 cup - I think I would have preferred more bacon pieces, but that was all I had! My scone were more like my biscuits - light, flaky layers! Topped them with sparkling sugar, which was a good touch since these were not as sweet as my other scone recipes. The family gobbled them down (I think 5 scones survived the 18 that landed on the table), so I'll be making these again, just with a bit more bacon!
  • star rating 02/07/2011
  • lulyg from KAF Community
  • I made this recipe and I want to try it again with some tweaking -I found this recipe to be too dry and the taste of the bacon is too over whelming (and I LOVE BACON) but this was just too much. You could hardly taste the maple sugar and I even brushed the scones with cream and sprinkled with a generous amount of maple sugar before baking. I think the milk needs to be 1/2 cup because the dough was too dry with the recommended 1/4 cup of milk and I'm going to reduce the bacon to 1 cup - I used 1 1/2 cup thinking 2 cups would be too much but even what I used was still too much - So on my 2nd try I will increase the milk to 1/2 cup and decrease the bacon to 1 cup.
  • star rating 09/06/2010
  • Jean from Lake Ariel from KAF Community
  • The scones are very easy to make, not too sweet and go well with your suggestion of serving with maple syrup. The directions do not indicate when to add the 3 tbsp. of sugar/maple sugar, I added along with the dry ingredients and then opted for your suggestion of sprinkling with additional maple sugar before baking. This worked well but you might want to update the instructions.
    Thanks for the recipe catch. I see from the blog that the sugar is added with the dry ingredients at the start of the recipe. Irene @ KAF

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