Sunday Morning Scones {aka Maple Bacon Scones with Coffee Glaze}
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Cook time: 
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Yield: 4 scones
Sunday Morning Scones {aka Maple Bacon Scones with Coffee Glaze} are a great balance between sweet and salty, and absolutely perfect for any morning that you have 15 minutes to pop them in the oven!
  • 1½ cups (192 g) all-purpose flour (I used Bob’s Red Mill)
  • ½ tablespoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 1 pinch ground mahlab
  • 4 tablespoons cold unsalted butter, diced
  • 6 tablespoons half and half (or cream), plus 1 tablespoon more for brushing on top
  • 2 tablespoons pure maple syrup
  • 2 slices turkey bacon, cooked until extra crisp and crumbled
  • ½ cup (60 g) powdered sugar
  • ¼ teaspoon instant espresso powder (or more to taste)
  • 1 to 1½ tablespoons water (or use prepared coffee that’s cooled to room temperature to amp up the coffee flavor)
  1. For the scones, preheat the oven to 425F and line a baking sheet with parchment paper or a silpat liner.
  2. Whisk together the flour, baking powder, salt, black pepper, nutmeg, and mahlab in a large bowl.
  3. Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Whisk together the half and half and maple syrup, and stir it into the flour mixture. (The dough should come together, but not be too wet.) Stir or knead in the bacon.
  4. Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
  5. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about ¾ inch thick. Cut the circle of dough into 4 equal wedges.
  6. Transfer the scones to the prepared baking sheet, lightly brush the tops with a little half and half (or cream or milk), and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Cool completely.
  7. Once the scones are cool, whisk together all ingredients for the glaze, adding the water a little at a time until it reaches your desired consistency. Dip the tops of the scones into the glaze, letting it run down the sides.
  8. Place the scones onto a wire rack and let the glaze set completely before serving.
Make Ahead: You can make the dough the night before; instead of chilling it in the freezer for 10 minutes, wrap it up and refrigerate it overnight. Bake the scones straight from the fridge the morning you want to serve them.
Recipe by An Edible Mosaic™ at