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Home » Type » Breads » Biscuits and Scones » Sunday Morning Scones {aka Maple Bacon Scones with Coffee Glaze}

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

April 22, 2016 by Faith 6 Comments

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!

Sunday Morning Scones {aka Maple Bacon Scones with Coffee Glaze} 1

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.

Sunday Morning Scones {aka Maple Bacon Scones with Coffee Glaze} 2

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?

Sunday Morning Scones {aka Maple Bacon Scones with Coffee Glaze} 3Sunday Morning Scones {aka Maple Bacon Scones with Coffee Glaze} 4

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.)

Sunday Morning Scones {aka Maple Bacon Scones with Coffee Glaze} 5

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} 6

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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
  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.
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.
3.3.3070

Filed Under: Biscuits and Scones, British Tagged: Bacon, Baking, Breakfast, Brunch, Coffee, Make-Ahead Scone Recipes, Maple, Recipes, Scones, Small-Batch Scone Recipes, Sunday Mornings

Comments

  1. Mel says

    December 20, 2018 at 10:42 am

    What IS Mahlab?

    Reply
    • Faith says

      December 20, 2018 at 12:51 pm

      Mel, Mahlab is a spice that comes from St Lucie cherry pits. It has a lovely aroma, and tastes like a cross between almonds and cherries. You can find it in Middle Eastern grocery stores, specialty spice shops, gourmet food stores, or on Amazon.

      Reply
  2. Laura | Tutti Dolci says

    April 28, 2016 at 5:09 pm

    What incredible scones, I love the coffee glaze!

    Reply
  3. Kevin | Keviniscooking says

    April 22, 2016 at 4:31 pm

    Mahlab strikes again! Love the spices here as well as that lovely espresso glaze. These are beauties and I am a scone eating machine. :)

    Reply
  4. Rosa says

    April 22, 2016 at 1:45 pm

    Beautiful scones! What a great combination of flavours.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. immaEATthat and That and THAT – Yeah…Immaeatthat says:
    May 25, 2016 at 2:01 am

    […] maple + bacon + coffee. […]

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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