Last updated on April 5th, 2024 at 07:45 pm
If you thought you’d reached the peak of breakfast pastries, let me introduce you to a game-changer: Blueberry Maple Bacon Scones. This scone recipe is not just any ordinary addition to your baking repertoire. Imagine the sweetness of fresh blueberries, the rich depth of maple syrup, and the irresistible savory crunch of bacon all in one bite. Yes, it’s as amazing as it sounds. What sets these homemade scones apart is their perfect balance of sweet and savory, making them a versatile treat fit for any occasion—be it a lazy Sunday brunch, a gourmet breakfast treat, or a simple mid-day snack.
Plus, the joy of baking them is as delightful as their taste. From the aroma of bacon baking to the burst of blueberries in every bite, these scones offer a treat for all senses. Their easy baking process also dispels the myth that making homemade scones is a tiresome task. With a few scone baking tips, you’ll find yourself whipping up these treats in no time.
Ingredients
Perfect for easy baking, these scones will bring a gourmet twist to your breakfast or brunch recipes. So, here’s what you’ll need to create these homemade scones that are about to become a treat to remember:
For the scones:
– 2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small cubes
– 1 cup fresh blueberries
– 3/4 cup heavy cream
– 1 teaspoon vanilla extract
For the Maple Glaze and Bacon Topping:
– 1 ½ cups powdered sugar
– ¼ cup pure maple syrup
– 1-2 tablespoons milk or cream
– 4 slices of bacon, cooked until crispy and crumbled
Video on How to Make Blueberry Maple Bacon Scones:
How to Make Blueberry Maple Bacon Scones
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat. (You can also wait to preheat your oven until you’re chilling your scone dough. That way your oven isn’t on for so long!)
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Gently fold in the fresh blueberries until evenly distributed.
5. Add in heavy cream and vanilla. Gently mix until the wet ingredients are well-incorporated into the dry ingredients.
6. Turn the dough out onto a lightly floured surface and gently pat the dough into a rectangle about 1 inch thick (Some people do a circle. If you like this method, that’s fine, too!).
7. Chill your scone dough in the freezer for 30 minutes or the fridge for an hour. I like to use a cookie sheet lined with parchment paper for storing my scones, but then I use a clean piece of parchment paper for baking. Any dough residue left on your parchment paper might burn in the oven and either set off your smoke detector and/or give your finished scones burn marks.
8. Using a sharp knife or a bench scraper, cut the dough into 12 wedges.
9. Transfer the scones to the prepared baking sheet, leaving some space between them.
10. Bake in the preheated oven for 15-18 minutes, or until the scones are lightly browned on the bottom and cooked through. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely..
11. While the scones are cooling, make the maple glaze by whisking together the powdered sugar, maple syrup, and enough milk or cream to reach your desired consistency.
12. Once the scones are completely cooled, drizzle the maple glaze over the top of each scone.
13. Sprinkle the crumbled bacon on top of the maple glaze. Allow the glaze to set for a few minutes before serving.
Enjoy your delicious blueberry scones with maple glaze and bacon topping! They’re perfect for breakfast or as a sweet treat any time of day.
Pro Tips for Making Scones
Whipping up a batch of homemade scones, specifically those gourmet Blueberry Maple Bacon Scones, can transform your breakfast or brunch into a truly special occasion. Now, I’ve got a few pro tips that will ensure your scones are the talk of the table, balancing that delightful blend of sweet and savory, with the perfect tender crumb. Trust me, these are breakfast ideas you don’t want to skip!
- Keep that Butter Cold: The key to flaky, tender scones is starting with very cold butter. Those bits of cold butter create little pockets of steam as they melt in the oven, giving you that coveted texture that’s oh-so-necessary for gourmet scones. If you really, really don’t have the patience to work with cold butter (I know I don’t!), You can microwave your butter for 5-8 seconds to make it a bit softer.
- Mix with Your Hands: I don’t have a pastry blender that I use for things like mixing scone dough, and even if I did have one, I don’t think I’d use it! It’s much easier to just use your (clean!) hands to mix cold butter into scone dough. I tend to use a large fork to kind of break up the butter, and then use my hands for the rest of the mixing.
- Avoid Over-Mixing: When you’re combining your dry and wet ingredients, do it with a gentle hand. Overworking your dough leads to developing gluten, making your scones tough instead of tender. Just mix until the ingredients are combined, and you’ll be on your way to perfect pastry recipes every time.
- Chill the Dough: Before you pop your scone dough into the oven, give it a little rest in the fridge. This step solidifies the fats, meaning you’re in for even flakier, more delightful scones – the kind that could easily be featured in a bakery display.
- Customize Your Creation: While the blueberry and maple bacon combo is divine, don’t be afraid to experiment with other add-ins. Chocolate chips, nuts, or even different types of berries can add a personal twist to your berry scones, making them uniquely yours. Remember, easy baking is about having fun and making it your own.
So there you have it, essential scone baking tips that will lift your homemade scones from just fine to absolutely fantastic. Whether you’re crafting blueberry scones, bacon scones, or venturing into other pastry recipes, these tips are here to help you towards success.
FAQs
After rolling out countless yummy scones, here’s a handy FAQ to guide you through your scone-making journey.
- Can I substitute any ingredients? Yes, you can! If you’re out of maple syrup, honey or agave syrup makes a great alternative, though nothing quite matches the distinct flavor of maple when combined with bacon. For a healthier twist, whole wheat flour can replace all-purpose flour, but remember, it might make your scones a tad denser.
- How should I store the scones? Technically, these scones should be stored in the fridge because of the bacon topping. I say technically, because I’m pretty sure your scones will be fine a day or two if not refrigerated, but safety first! If you’re concerned about food safety, I would say store your scones in an airtight container in the fridge. Then, when you’re ready to eat them, pop them in the microwave in 10-second increments to warm them up a bit. Don’t forget, though, nothing beats the taste of freshly baked scones straight out of the oven.
- What’s the best way to reheat them? A quick zap in the microwave will do the trick. I did 10 seconds in my microwave and it was perfect!
- Any tips for making these scones ahead of time? Ah, the beauty of scones lies in their simplicity and how wonderfully they adapt to our busy lives. You can prep the dough the night before, shape it, and leave it in the fridge ready to be baked in the morning. Perfect for those brunch recipes or breakfast ideas that require a bit of planning.
Whipping up homemade scones, especially ones that introduce a sweet and savory balance like blueberry maple bacon scones, not only fills the kitchen with an inviting aroma but also brings a gourmet touch to your pastry recipes. Whether you’re a pro at baking or just venturing into the world of easy baking, remember, the key is to enjoy the process. Happy baking!
If you liked these blueberry maple bacon scones, check out:
Browned Butter Maple Scones
Vegan Blueberry Scones with Lemon Glaze
Lemon Poppy Seed Scones
Pumpkin Chocolate Chip Scones
Vegan Maple Scones
Blueberry Maple Bacon Scones
Ingredients
Blueberry Scone Base
- 2 cups flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter cut into small cubes
- 1 cup fresh blueberries
- 3/4 cup heavy cream
- 1 tsp vanilla
Maple Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup maple syrup
- 1/2 Tbsp milk or cream for texture
Bacon Toppin
- 4 strips cooked bacon crumbled
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or silicone baking mat. If you want to, you can wait until your scone dough is chilling to preheat your oven so it's not on for as long.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gently fold in the fresh blueberries until evenly distributed.
- Add in heavy cream and vanilla. Gently mix until the wet ingredients are well-incorporated into the dry ingredients.
- Turn the dough out onto a lightly floured surface and gently pat the dough into a rectangle about 1 inch thick (Some people do a circle. If you like this method, that’s fine, too!).
- Chill your scone dough in the freezer for 30 minutes or the fridge for an hour. I like to use a cookie sheet lined with parchment paper for storing my scones, but then I use a clean piece of parchment paper for baking. Any dough residue left on your parchment paper might burn in the oven and either set off your smoke detector and/or give your finished scones burn marks.
- Using a sharp knife or a bench scraper, cut the dough into 12 wedges.
- Transfer the scones to the prepared baking sheet, leaving some space between them.
- Bake in the preheated oven for 15-18 minutes, or until the scones are lightly browned on the bottom and cooked through. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the scones are cooling, make the maple glaze by whisking together the powdered sugar, maple syrup, and enough milk or cream to reach your desired consistency.
- Once the scones are completely cooled, drizzle the maple glaze over the top of each scone.
- Sprinkle the crumbled bacon on top of the maple glaze.
