Sunday Morning Scones {aka Maple Bacon Scones with Coffee Glaze}

Sunday Morning Scones {aka Maple Bacon Scones with Coffee Glaze} a great balance between sweet and salty, and absolutely perfect for any morning that you have 15 minutes to pop them in the oven!

Since January, I have been holding out on you guys something fierce! My secrecy involves carbs, in the form of these insanely tasty scones, and if you’ve had brunch, made scones or biscuits, or even just wanted something a little out of the ordinary for breakfast since then, I give you full permission to be mad at me.

But don’t be too mad…after all, I come bearing scones.

I made these one Sunday morning in January when Mike and I were hunkered down under about three feet of snow (I shared a picture of our snowy brunch in this post if you’re interested). Brunch was a must and I had a hankering for scones. My Christmas Morning Scones came to mind (because few things in life are better than those scones) and I wanted to remake them with a more everyday (or at least every Sunday) twist. And what says Sunday morning better than bacon and coffee?

Arguably, bacon and eggs with coffee, but I solved that problem by splitting a scone in half, spreading on a little almond butter and adding a slice of crispy bacon and a fried egg over easy. (And if you’re thinking right now that almond butter sounds like a bizarre condiment for this little sandwich, I’ll give you that. I got the idea from one of my favorite childhood movies, Hugga Bunch…you know, the scene where the little girl spreads peanut butter on pancakes or waffles (I can’t remember which) and sandwiches it together with bacon and I think strawberries, if I remember correctly! That kid was a genius, lol.)

Or you might say that pancakes and maple syrup with coffee say Sunday morning better than bacon and eggs, and I have you covered with that scenario too. I subtly sweeten these scones with maple syrup and the scones are fluffy-textured, light, and sweetly aromatic, not unlike pancakes.

Any way you serve up these scones they’re sure to be your new family favorite.

Sunday Morning Scones {aka Maple Bacon Scones with Coffee Glaze}

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

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!

Ingredients

Scones:

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

Glaze:

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)

Instructions

For the scones, preheat the oven to 425F and line a baking sheet with parchment paper or a silpat liner.
Whisk together the flour, baking powder, salt, black pepper, nutmeg, and mahlab in a large bowl.
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.
Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
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.
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.
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.
Place the scones onto a wire rack and let the glaze set completely before serving.

Notes

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.