Not too long ago, I shared my recent new found love for scones, strawberry basil buttermilk scones to be exact. I couldn’t get enough of the scones so this time I made a savory sweet version – maple bacon buttermilk scones! Most maple bacon scones recipes use regular bacon and sprinkle brown sugar on the scones to bring the savory, sweet elements. This recipe uses my favorite maple dijon bacon and folds that into the batter to make the bacon as delicious as ever (as if bacon is not already delicious!). Combining two singularly delicious items, such as buttermilk biscuits with maple bacon, is a formula for a winner pastry.
- 8 strips thick bacon
- 4 tbsp maple syrup
- 2 tbsp dijon mustard
- 1/4 tsp ground black pepper
- 3 cups flour
- 1/3 cup sugar
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, cut into small chunks
- 1 cup buttermilk
- 1 tablespoon buttermilk, for brushing
- brown sugar for sprinkling
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. Place a wire rack on top and set aside.
- Combine maple syrup with dijon mustard and black pepper. Lay bacon on the wire rack and brush the syrup evenly on each bacon strip. Bake for 15 minutes. Flip the bacon over, brush on the remaining syrup and bake another 10 minutes. Remove from the oven and transfer the bacon to a cutting board. Cut into bite size pieces.
- Increase oven to 400 degrees F.
- Mix together dry ingredients in a large bowl from flour - baking soda. Add butter and mix using pastry cutter, a knife or your hands, until mixture resembles coarse meal. Add buttermilk and mix until just combined. Fold in chopped bacon.
- Lightly dust flour onto work surface. Divide dough in half. Working with one batch at a time, shape dough into 3/4 inch thick circle. Cut into 8 wedges. Lay on baking sheet lined with parchment paper. Repeat with other dough.
- Brush tops of scones with buttermilk and sprinkle with brown sugar. Bake for 15-20 minutes or until golden brown. Serve warm.
**Helpful tips and common mistakes
If you haven’t yet, check out my recipe for strawberry basil buttermilk scones, which uses the same basic recipe, for hints and tips.
When baking the bacon, line a baking sheet with aluminum foil. Place a wire rack on top and than lay the bacon. The sugar from the maple syrup can make the edges of the bacon burn if it is not placed on a wire rack while the foil on the bottom allows an easier cleanup.
Instead of strawberries, fold in the maple bacon to the batter. Shape as you would normally, brush with buttermilk, and sprinkle sugar on top. Bake and out will come out these beauties!
The maple bacon is the star of this scone as it should be. Unlike fresh fruit which can make the scone too moist, a heavy hand of the bacon doesn’t hurt! Maple bacon scones – how can you go wrong?