Sweet (maple) + salty (bacon) = scrumptious scones!

Bacon sizzling on the stove.

Pancakes hissing on the griddle.

Gently warmed maple syrup.

Eggs, ready to scramble…

Ah, a multi-tasker’s dream!

But what if you’re NOT one of those bright-eyed sorts who leaps out of bed at 5 a.m., ready and eager to tackle another day? What if weekend breakfasts leave you cold – with dread?

You’re the worst pancake-maker ever. You burn the bacon every time  – to say nothing of spattering the stovetop, and a 12” radius of countertop, with sticky bacon grease.

Perfectly scrambled eggs? Forget it. The pan’s too hot; the pan’s too cold. And besides, you’ve run out of patience.

Where’s Cap’n Crunch when you really need him?!

But wait – so what if you’re not the best breakfast cook in the world? Step away from the stove. Get out your mixing bowl. And whip up a batch of these Maple Bacon Scones, the easy solution to one of those “gotta have pancakes and bacon” mornings.

Love maple? Here are a couple of tasty ingredients: Vermont maple sugar, and maple flavor.

Next prepare the breakfast meat of your choice. Whatever you use, make sure it’s cooked.

A half pound of maple-cured ham is a good choice. And it’s easy to dice it with a pair of scissors.

You want pieces about 1/4” to 1/2” wide.

How about a pound of maple-smoked bacon?

Lay on a parchment-lined baking sheet…

…and bake in a preheated 350°F oven for 30 to 35 minutes, till golden brown. No standing over a hot stove being spattered with bacon grease!

Transfer the bacon to paper towels to drain. Carefully pick up the parchment, and discard. Your baking sheet will need only a quick wash in soapy water to remove the small amount of grease that escaped the parchment. No scrubbing; no fuss.

Want to save time? Start with 3 cups + 2 tablespoons of our Basic Scone Mix, the perfect base for adding your own fruit, nuts, chips – or bacon. The mix is slightly sweet and faintly scented with nutmeg, making it a good starting point for all manner of scones. Just add butter, milk, and an egg – plus your favorite imaginative additions.

Put the following in a mixing bowl:

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

Add 1/2 cup cold butter, cut in pats.

Work the butter in till the mixture is unevenly crumbly.

Combine the following:

1 large egg
1/2 cup cold milk
1/2 teaspoon maple flavor, optional

Whisk till well combined.

Add the milk mixture to the flour mixture.

Add 2 cups diced cooked bacon or ham. That would be 1/2 pound of ham, or 1 pound of bacon, cooked.

Mix just till everything is evenly moistened.

Does this look evenly moistened? No.

Ah, there we go!

Transfer the dough to a piece of parchment or a lightly floured or lightly greased work surface.

If the dough seems fairly stiff, grease your work surface. If it’s REALLY sticky, use flour. This dough wasn’t at all sticky, so I sprayed my rolling mat with Everbake.

Roll or pat the dough into a 9” square.

For the best-looking scones, try to make the square fairly straight-edged.

GENTLY cut it into nine 3” squares. If you’re using a rolling mat, don’t bear down; you don’t want to cut into your mat.

Cut each square diagonally to make two triangles.

You’ll have 18 triangles.

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.

Brush the chilled scones with milk or cream…

…and sprinkle with additional maple sugar, about 2 tablespoons total.

Is your oven up to temperature?

In they go.

Bake for 18 to 20 minutes, till scones are a medium golden brown.

Like this.

Remove from the oven, and let them cool briefly on the pan.

Serve in all their simple glory, with scrambled eggs, if desired.

Or gild with maple syrup. Or maple butter.

Now THAT is tasty!

Read, rate, and review (please) our recipe for Maple Bacon Scones.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. SarahJ

    If you want to make them the night before, and you stop at freezing, how do you cook them?
    Hi SarahJ,
    Just put the frozen scones on a baking sheet, don’t thaw them. Then straight to the preheated oven, adding about 5 more minutes to the baking time. Enjoy! ~ MaryJane

  2. Shell-Bell

    These look fantastic!

    That being said, I too like to watch what I eat (or at least know what I’m getting myself into!) So to those who wish the recipe included nutritionals, they are as follows (calculated per the recipe exactly as written):

    18 Servings

    Amount Per Serving

    Calories 280.5

    Total Fat 18.0 g

    Saturated Fat 7.7 g

    Polyunsaturated Fat 1.8 g

    Monounsaturated Fat 7.5 g

    Cholesterol 47.3 mg

    Sodium 520.8 mg

    Potassium 148.4 mg

    Total Carbohydrate 18.7 g

    Dietary Fiber 0.6 g

    Sugars 2.4 g

    Protein 10.4 g

    Not too shabby considering the caloric load of your average fast food breakfast sandwich. I’ll be making these tonight! 🙂

  3. subo

    These maple, bacon scones sound wonderful…
    Using parchment paper while baking the bacon is a great idea. I almost always bake my bacon for the family and then have to deal with the messy pan. From now on its parchment paper.
    Have you made these scones with gluten-free flour? None of my nearby stores have your gluten-free scone mix so I need a recipe with gf flour to enjoy this interesting recipe.
    I would love to make these for my celiac husband.

    Hi – Your best bet would be to amend our basic gluten-free scones recipe, adding bacon and maple. Read the recipe all the way through, then dive in; you’ll probably have to purchase some GF ingredients, unless your pantry is already stocked with xanthan gum, King Arthur gluten-free multi-purpose flour, and/or stabilized brown rice flour, potato starch, and tapioca flour or tapioca starch. Good luck! PJH

  4. Shannon

    What’s the best way to store these once they’re baked?

    If you cook the bacon thoroughly, they should be OK for a few hours at room temperature. FDA would say no more than 2 hours. Other than that, best bet is to freeze, then reheat in a 350°F oven, draped in foil, for 10 minutes or so. Or store for a day or so in the fridge, and reheat as desired. PJH

  5. Mary

    Wondering about the bacon and shipping of baked scones to an elderly relative. Is it safe to have these unrefrigerated for a few days? Love the idea of the chocolate. What do you think about white chocolate, cranberries and bacon? I don’t think I would try it in the summer months, but if the bacon was cooked very very crisp, possibly in the winter months , if you overnighted it, maybe. White chocolate, cranberries and bacon sound awesome. Have fun with it. Mary@ KAF

  6. kim

    I’m really excited to make these, but I don’t have maple sugar or flavoring, but I do have real maple syrup. Can I substitute that straight for the sugar?

    Kim, eliminate the sugar, and substitute 3 tablespoons syrup for 3 tablespoons of the milk. Should work just fine- PJH


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