Brown Sugar Maple Bacon Scones with Maple Brown Butter Glaze

Brown sugar scones with maple flavor, crispy bacon, and maple brown butter glaze!
Course Breakfast - scones
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 scones
Author Sarah @ The Gold Lining Girl


For scones:

  • 1 - 12 oz. package center cut bacon
  • 2 1/2 c. flour
  • 5 tbsp. packed brown sugar
  • 1 tbsp. baking powder
  • dash of salt
  • 1 1/2 tsp. cinnamon
  • 1/2 c. cold or frozen bacon fat
  • 2 tbsp. cold unsalted butter
  • 2 eggs lightly beaten
  • 1/2 c. whole milk or cream
  • 2 tsp. maple extract
  • 1-2 tbsp. whole milk or cream for brushing scones
  • turbinado sugar for sprinkling

For glaze:

  • 1/2 c. unsalted butter
  • 2 c. powdered sugar
  • 2 tsp. maple extract
  • 1/4 c. cream


For scones:

  1. Line a large baking sheet with parchment paper.
  2. Spread the bacon in a single layer on the parchment paper.
  3. Bake at 400 degrees for 20-25 minutes, flipping the bacon with tongs halfway, and bake until golden brown and crispy.
  4. Remove bacon to a paper towel-lined plate to drain and cool - do not discard bacon grease.
  5. Allow grease to cool for 10 minutes or so, but do not allow it to solidify.
  6. Carefully transfer the bacon grease to a small heat-proof bowl or container.
  7. Cover it, and freeze til solid, about 2 hours.
  8. Meanwhile, in a large bowl, combine flour, brown sugar, baking powder, salt, and cinnamon, stirring until blended.
  9. Chop the crispy bacon into 1/2-inch pieces, and toss with the flour mixture until evenly distributed.
  10. Once the bacon fat is cold, using a pastry blender or grater, cut in frozen bacon fat and butter until mixture is crumbly. I like to use a cheese grater to grate it into the bowl.
  11. In a small bowl, whisk together eggs, 1/2 c. cream, and maple extract.
  12. Make a well in the center of the flour mixture, and pour the egg mixture into the well, stirring until just combined.
  13. Turn dough out onto a lightly floured surface, and knead dough 6-8 times, slowly forming it into a large ball.
  14. Place onto a greased or parchment paper-lined baking sheet, and carefully flatten the ball into a large disk, about 1-inch thick.
  15. Cut into 8 wedges, and gently pull the wedges slightly apart.
  16. Brush each scone lightly with cream, and sprinkle with a pinch of turbinado sugar.
  17. Bake at 400 degrees for 15-18 minutes, or until edges are golden brown. Remove to a wire rack to cool.
  18. Meanwhile, prepare glaze.

For glaze:

  1. In a small saucepan over medium heat, melt the butter, and cook til it foams, bubbles, turns golden brown, and has brown specks, about 5-7 minutes.
  2. Immediately whisk in the powdered sugar, maple extract and cream, stirring until smooth. Add additional cream, if needed, to achieve desired consistency.
  3. Make sure scones have cooled for 10-15 minutes before drizzling with maple brown butter glaze. Enjoy!

Recipe Notes

I find maple extract easily at Walmart. It's the Watkins brand.