Blueberry Maple Bacon Scones
These blueberry maple bacon scones are soft, fluffy, sweet and salty! they have a blueberry scone base with a maple glaze and then crispy bacon sprinkled on top.
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.