Maple Bacon Scones

Maple Bacon Scones by The Wood and Spoon blog by Kate Wood. This is a sweet and savory breakfast and brunch recipe. Maple syrup sweetens up these smoky bacon filled scones. This is a butter and heavy cream scone with a tender crumb and golden brown edges. Find the recipe for this fall favorite on

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These maple bacon scones are a sweet and salty favorite to serve at breakfast and brunch!


  • 2 cups (260 gm) all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ cup (113 gm) unsalted butter, cold and chopped
  • 1 cup cooked, finely chopped crispy bacon
  • ¼ cup (60 mL) maple syrup
  • ¾ cup (180 mL) whipping cream, plus additional for brushing


  1. In a large bowl, combine the flour, salt, baking powder, pepper, and onion powder. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are throughout. Stir in the bacon. Combine the maple syrup and the whipping cream in a separate bowl and then stir into the dry ingredients, just until evenly incorporated. If a lot of dry ingredients remain in the bottom of the bowl you can add an additional tablespoon of cream, but be sure to not add too much liquid.
  2. Pat the dough out in a ¾” thick circle and place the dough round on a parchment lined baking pan in the freezer to chill for 30 minutes. Meanwhile, preheat the oven to 400 degrees.
  3. Once the dough is chilled, cut the dough into 8 wedges but leave the circle of pieces together. Use a pastry brush to brush a thin layer of whipping cream over the scones. Bake in the oven until golden brown around the edges of each scone, about 35 minutes.


Chilling the dough ensures the scones will rise well. You can skip this step but it isn’t recommended for best outcomes.