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.
**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 then 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?
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.