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    Home / Biscuits, Scones, and Pastries / scone

    Maple-Glazed Bacon Apple Scones

    Published Oct 21, 2012

    Jump to Recipe Print Recipe

    close up of maple glazed bacon apple scones

    Some days you just need a scone.

    apple on table

    Some days you need 12 scones.

    bacon frying

    Some days you need scones and bacon.

    apples and bacon in a mixing bowl

    Some days you need bacon scones.

    sliced scones

    Scones are one of my very favorite things to make (in addition to bizarre Dr. Seuss-esque food poetry, apparently). My avid scone-making springs partly from necessity as it can be hard to find a satisfying scone out in the wild, unless you stop by Sandbox Bakery in Bernal Heights. (For the record, Samovar also makes a killer cherry oat scone.) Unfortunately for all of us San Franciscans, Sandbox no longer makes their signature maple bacon apple scones - tragedy! So I was forced to take matters into my own, scone-making hands.

    top down shot of scones on a baking tray

    I cubed up some thick-cut, smoky bacon from the Corralitos Market and Sausage Company(a.k.a. the best bacon ever) and fried it until crisp. I removed the bacon bits to cool, poured most of the rendered fat into a bowl to chill, and sauteed apple chunks (the last of Kelly's pretty pink pearls) in the remaining bacon fat. I then mixed up a maple syrup-sweetened dough with the chilled bacon fat and cold butter, added the cold apples and bacon bits, and moistened the dough with milk and cream. Since these were sure to be rich and intense, I cut them into 12 small triangles. After they had baked, I veered from Sandbox and drizzled them with a sticky maple syrup glaze.

    scones on a baking tray

    These scones are crumbly, flaky, creamy, tender, sweeter than a biscuit but more stark than a muffin. They bake up light and fluffy (if you can call something made with bacon, butter and cream "light"), with moist pockets of sweet apple and a distinctly smokey flavor from the bacon that blends beautifully with the earthy maple and whole grain flour. The glaze adds a sweet counterpoint.

    maple glazed bacon apple scones in a wire rack

    These scones are sublime when fresh from the oven, with crispy edges giving way to tender centers. They can be assembled in advance and frozen until ready to bake, whisked effortlessly from the oven, coated in maple goodness, and shared with friends who are sure to swoon and/or propose.

    Or you can hoard them all to yourself, if it's one of those days.

    top down shot of apple scones

    More Scone Recipes:

    • Bacon Beer Cheddar Onion Scones
    • Irish Soda Scones
    • Poppyseed and Lemon Curd Mega Scone
    • Chocolate Bergamot Scones
    • Satsuma, Ginger and Oat Scones

    More Bacon Recipes:

    • Bacon, Leek and Fennel Quiche
    • Mac and Cheese with Bacon, Winter Squash and Collard Greens(Best fall meal, ever!)
    • Smoky Tomato Butterbean Soup
    • Maple Bacon Sugar Cookies
    • Bacon Beer Scones with Smoked Cheddar and Caramelized Onions

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this bacon apple scone recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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    Maple-Glazed Bacon Apple Scones

    Print Recipe Pin Recipe
    You have never had scones this good!
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Chilling time: 1 hour
    Total: 1 hour 55 minutes
    Servings: 12 small scones.

    Ingredients

    Scones:

    • 3 ounces bacon, cut into small cubes
    • 2 medium baking apples, peeled and cubed
    • 1 1/2 cups all purpose flour (7 1/2 ounces)
    • 1/2 cup whole spelt (or whole wheat pastry)flour (2 1/4 ounces)
    • 1 tablespoon baking powder
    • 1/4 teaspoon fine sea salt
    • 1/8 teaspoon freshly grated nutmeg
    • 2 tablespoons reserved, chilled bacon fat (see directions)
    • about 3 tablespoons cold, unsalted butter
    • 1/4 cup maple syrup (preferably grade B)
    • 1/4 cup whole milk
    • 1/4 cup heavy cream, more as needed, plus 2 tablespoons for brushing the scones

    Glaze:

    • 1/3 cup powdered sugar, sifted
    • about 2 tablespoons maple syrup

    Instructions

    Make the scone dough:

    • In a medium skillet, cook the bacon over medium heat, stirring occasionally, until golden and crisp, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a small, heat-proof bowl. Pour all but 1 tablespoon of the rendered fat into another small, heat-proof bowl - you should have around 2 tablespoons. Cool both the bacon and 2 tablespoons of fat to room temperature, then place both in the refrigerator to chill until very cold, about 30 minutes.
    • Meanwhile, saute the apples in the bacon fatty skillet until tender and golden, stirring occasionally, 5-10 minutes. Tip the apples out onto a plate, let cool to room temperature, then chill until completely cold, about 20 minutes.
    • In a large bowl, whisk or sift together the flours, baking powder, salt and nutmeg. Measure the bacon fat, then add enough butter to make 5 tablespoons of fat, total. Cube the butter, and use a pastry blender or your fingers to work in the cold fats until the mixture resembles sandy gravel, with some pea-sized butter chunks.Stir the chilled bacon bits and apples into the flour mixture until evenly distributed.
    • In a measuring pitcher, stir together the maple syrup, milk and cream. Slowly drizzle the maple mixture into the flour mixture, tossing gently with a rubber spatula, adding more liquid directly to the dry bits, until the mixture clumps together and no floury bits remain. If the mixture is dry, add a bit more cream until it comes together.

    Shape the scones:

    • Turn the dough out onto a lightly floured surface and divide into two equal pieces. Press each piece into a 1" high round, about 5 inches in diameter. Cut each round into 6 wedges. Separate the wedges, place them on a small baking sheet, and freeze for 30-60 minutes or until firm. (At this point, the frozen scones can be stored in a freezer-safe zip-lock bag and baked from frozen.)

    Bake the scones:

    • Position a rack in the upper third of the oven and preheat to 425º. Stack two rimmed baking sheets (to prevent the bottoms from over-browning) and line with parchment paper.
    • Remove the scones from the freezer and space them evenly on the lined baking sheet. Brush the tops lightly with cream. Bake the scones until golden all over, craggy and puffed, 15-20 minutes. Remove the scones to a wire rack and let cool slightly.

    Glaze the scones:

    • Meanwhile, sift the powdered sugar into a medium bowl and whisk in enough maple syrup to make a drizzle-able glaze. Drizzle the glaze over the warm scones.
    • The scones are best shortly out of the oven when their edges are crisp and their middles are moist. But extras can be stored at room temperature for up to 2 days; reheat in a warm oven or toaster oven before serving.

    Notes

    Inspired by Sandbox Bakery.
    Counter-intuitively, grade B maple syrup is darker and more flavorful than grade A, and recommended here.
    I used pink pearl apples here, which were soft, gooey and delicious. If you use a firmer baking apple, like Granny Smith, Fuji or Pink Lady, let them caramelize and soften in the bacon fat - yum!
    Do make sure to let the apples, bacon and bacon fat chill completely before mixing the scones; this will keep them tender and flaky.
    You can use half and half in place of the milk and cream; or, for a lighter scone with a bit of tang, buttermilk.
    If you like, top the scones with a touch of flaky salt or extra bacon bits while the glaze is still wet.
    Nutritional values are based on one of twelve scones.

    Nutrition

    Calories: 209kcalCarbohydrates: 31gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 20mgSodium: 102mgPotassium: 197mgFiber: 2gSugar: 13gVitamin A: 185IUVitamin C: 1.4mgCalcium: 68mgIron: 1.1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Maple-Glazed Bacon Apple Scones

    Inspired by Sandbox Bakery

    Counter-intuitively, grade B maple syrup is darker and more flavorful than grade A, and recommended here. I used pink pearl apples here, which were soft, gooey and delicious. If you use a firmer baking apple, like Granny Smith, Fuji or Pink Lady, let them caramelize and soften in the bacon fat - yum! Do make sure to let the apples, bacon and bacon fat chill completely before mixing the scones; this will keep them tender and flaky. You can use half and half in place of the milk and cream; or, for a lighter scone with a bit of tang, buttermilk. If you like, top the scones with a touch of flaky salt or extra bacon bits while the glaze is still wet.

    Makes 12 small scones

    Scones:
    3 ounces bacon, cut into small cubes
    2 medium baking apples, peeled and cubed
    1 1/2 cups (7 1/2 ounces) all purpose flour
    1/2 cup (2 1/4 ounces) whole spelt (or whole wheat pastry) flour
    1 tablespoon baking powder
    1/4 teaspoon fine sea salt
    1/8 teaspoon freshly grated nutmeg
    2 tablespoons reserved, chilled bacon fat (see directions)
    about 3 tablespoons cold, unsalted butter
    1/4 cup maple syrup (preferably grade B)
    1/4 cup whole milk
    1/4 cup heavy cream, more as needed, plus 2 tablespoons for brushing the scones

    Glaze:
    1/3 cup powdered sugar, sifted
    about 2 tablespoons maple syrup

    Make the scone dough:
    In a medium skillet, cook the bacon over medium heat, stirring occasionally, until golden and crisp, about 5 minutes. Remove the bacon with a slotted spoon and transfer to a small, heat-proof bowl. Pour all but 1 tablespoon of the rendered fat into another small, heat-proof bowl - you should have around 2 tablespoons. Cool both the bacon and 2 tablespoons of fat to room temperature, then place both in the refrigerator to chill until very cold, about 30 minutes.

    Meanwhile, saute the apples in the bacon fatty skillet until tender and golden, stirring occasionally, 5-10 minutes. Tip the apples out onto a plate, let cool to room temperature, then chill until completely cold, about 20 minutes.

    In a large bowl, whisk or sift together the flours, baking powder, salt and nutmeg. Measure the bacon fat, then add enough butter to make 5 tablespoons of fat, total. Cube the butter, and use a pastry blender or your fingers to work in the cold fats until the mixture resembles sandy gravel, with some pea-sized butter chunks.Stir the chilled bacon bits and apples into the flour mixture until evenly distributed.

    In a measuring pitcher, stir together the maple syrup, milk and cream. Slowly drizzle the maple mixture into the flour mixture, tossing gently with a rubber spatula, adding more liquid directly to the dry bits, until the mixture clumps together and no floury bits remain. If the mixture is dry, add a bit more cream until it comes together.

    Shape the scones:
    Turn the dough out onto a lightly floured surface and divide into two equal pieces. Press each piece into a 1" high round, about 5 inches in diameter. Cut each round into 6 wedges. Separate the wedges, place them on a small baking sheet, and freeze for 30-60 minutes or until firm. (At this point, the frozen scones can be stored in a freezer-safe zip-lock bag and baked from frozen.)

    Bake the scones:
    Position a rack in the upper third of the oven and preheat to 425ºF. Stack two rimmed baking sheets (to prevent the bottoms from over-browning) and line with parchment paper.

    Remove the scones from the freezer and space them evenly on the lined baking sheet. Brush the tops lightly with cream. Bake the scones until golden all over, craggy and puffed, 15-20 minutes. Remove the scones to a wire rack and let cool slightly.

    Glaze the scones:
    Meanwhile, sift the powdered sugar into a medium bowl and whisk in enough maple syrup to make a drizzle-able glaze. Drizzle the glaze over the warm scones.

    The scones are best shortly out of the oven when their edges are crisp and their middles are moist. But extras can be stored at room temperature for up to 2 days; reheat in a warm oven or toaster oven before serving.

    maple glazed bacon apple scones on a table

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    Reader Interactions

    Comments

    1. Anonymous says

      December 15, 2012 at 11:41 pm

      Almost every morning, when I go to work, I stop at Coffee Bar on Montgomery str to buy on of those apple-maple-bacon scones (from sandbox). I am looking for a recipe since weeks : ) Happy I found you!
      Andréa, cookbook writer since 6 months in SF

      Reply
      • Alanna says

        December 16, 2012 at 6:38 pm

        I'm so glad to know they still have them at Coffee Bar!

        Reply
    2. laurasmess.me says

      April 14, 2013 at 10:13 pm

      Oh wow... Alanna, these look incredible! Considering that I've been baking for years, it's kinda weird that I've never actually made scones. I enjoy eating them at every opportunity though, particularly with jam and clotted cream! Thanks for sharing this recipe. I think that I'll lose my scone virginity with some darn good bacon, apple and maple syrup! Yum!

      Reply
      • Alanna says

        April 15, 2013 at 6:00 am

        Hi Laura, You should totally do it! Scones are probably my #1 favorite thing to bake - there's just something really satisfying about the cold butter, hot oven, and the line straddled between sweet and savory that I love. Please let me know how it goes!

        Reply
    3. Gourmandize says

      September 15, 2013 at 7:17 pm

      Hello Allana!
      Thank you so much again for being a blogger of the day on our site! We are currently hosting a recipe contest in search of the best apple recipe! This recipe would be a great contender! If you are interested in competing visit our site to share your favorite apple recipe for a chance to win a kindle fire!

      Lydia

      Reply
      • Alanna says

        September 16, 2013 at 7:59 am

        Thanks, Lydia - I'll do that!

        Reply
    4. Anonymous says

      October 06, 2013 at 4:38 am

      So very yummmmmmm! Will definitely add more bacon next time so I can leave in larger chunks!

      Reply
      • Alanna says

        October 07, 2013 at 6:16 am

        I'm so glad you liked them! Thanks for the feedback - you can never have too much bacon, right?

        Reply

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