Maple Bacon Scones

What a combination: buttery maple richness and savoury flavourful bacon
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This will be our second year tapping trees for syrup on our family farm. We have access to enormous maple trees, so I cannot believe we have not done this before. But nevermind, it’s never too late to learn something new. We use a lot of maple syrup here and while I am not expecting to produce enough to support our needs, I am hoping to at least become more self-sufficient. Also, I believe anything that gets you outside in the winter, lets us soak up that Vitamin D, and connects you to the earth is a win-win.

In the meantime, I will use local maple syrup produced an hour away I picked up at the Farmers’ Market. It really make one of our favorite buttery treats pop with that sweet maple flavor, Maple Bacon Scones. And bacon from our homegrown pigs just makes everything better….Enjoy!

Love Jenn xx

Local maple syrup just makes this thick glaze so much sweeter

Maple Bacon Scones

Buttery, maple sweetness paired with savoury bacon rich flavour-a favorite winter treat
Course Breakfast
Servings 16


  • 3 cups all purpose flour
  • 1/2 cup organic cane sugar
  • 4 tsp baking powder
  • 1/2 cup cold salted butter, cut into pieces
  • 1 cup whole milk
  • 1 large egg

For the Glaze

  • 31/2 cups powdered (icing) sugar
  • 1/4 cup whole milk
  • 1/4 cup maple syrup
  • 1/4 tsp sea salt
  • 4 slices crisp cooked bacon, diced


  • To make the scones;
    Preheat oven to 400 degrees. Mix together the flour, cane sugar, baking powder in a large bowl.Add the chopped butter and mix with a fork, then your hands, to incorporate dry ingredients and butter until it resembles coarse crumbs.
  • Mix the milk and the egg together (duck eggs are amazing in this!).Add the milk mixture to the flour mixture, stirring with a fork.
  • Turn the mixture onto a floured surface and shape into a rough rectangle. Use a rolling pin, and roll out to roughly 9 by 13 rectangle.
  • Cut the dough in half lengthwise and crosswire. Then cut the halve in half crosswise again to create 8 squares.On the diagonal, cut each square half to form 16 triangles.
  • Place on parchment lined cookie sheet and bake until golden brown, approximately 15 minutes. Let cool completely on a wire cooling rack.

For the Glaze

  • In a medium bowl, combine the icing sugar, maple syrup, milk, salt, and stir until smooth. Transfer into a shallow rimmed square dish.
  • Place the rack of scones over a cookie sheet to catch the drips.Dip each scone face down into the glaze and set on the rack.
  • Before the glaze sets, sprinkle on the crumbled bacon. It will take an hour or so for the glaze to set but my bet is no one waits that long!

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