Maple Bacon Scones

Maple Bacon Scones

Nothing beats a freshly baked scone and a cup of tea. These maple bacon scones embrace two of our favourite Canadian flavours and are perfect for any tea party.


15 scones


25 minutes


60 minutes


For the Scones:

  • 3¼ cups (406 g) all-purpose flour
  • ⅓ cup (72 g) + 3 tbsp (41 g) Redpath® Golden Yellow Sugar
  • 2½ tsp (13 g) baking powder
  • ½ tsp (2 g) baking soda
  • ½ tsp (3g) salt
  • ½ tsp (2 g) cinnamon, ground
  • ¼ tsp (1 g) nutmeg, ground
  • ¾ cup (170 g) cold butter, cubed
  • 1 cup (250 ml) buttermilk
  • 1 tsp (5 ml) vanilla extract
  • 5 strips Cinnamon-Sugar Candied Bacon, crumbled (see recipe below)
  • 1 recipe Maple Glaze

For the Cinnamon-Sugar Candied Bacon:

  • 8 slices bacon
  • 3 tbsp (41 g) Redpath Golden Yellow Sugar
  • ½ tsp (2 g) cinnamon, ground

For the Maple Glaze:

  • 5 tsp (25 ml) maple syrup
  • ¼ tsp (1 ml) vanilla extract
  • 1 tbsp (15 ml) milk
  • 1 cup (120 g) Redpath Icing Sugar


For the Cinnamon-Sugar Candied Bacon:

1. Preheat the oven to 375°F (191°C).

2. Place a wire rack on a foil-lined baking sheet.

3. Combine cinnamon and brown sugar and spread out on a large plate. Pull bacon slices through the cinnamon sugar until well coated.

4. Lay the bacon strips on the wire rack. Transfer the baking sheet to the oven and bake for 30 – 45 minutes, flipping the bacon once. Drain on paper towel for 1 minute.

For the Scones:

1. Preheat oven to 425°F (218°C).

2. In a large bowl, whisk together the dry ingredients. Cut in the butter using a pastry blender or your hands until the mixture resembles a coarse meal.

Add the brown sugar

Whisk the dry ingredients

Add the butter to the dry ingredients

Use a pastry cutter to cut the butter into the dry ingredients

Mixing in the wet ingredients

3.Stir in the buttermilk and vanilla extract. Fold in the crumbled bacon. Do not over mix.

4. Turn the dough out onto a lightly floured surface. Knead gently just until the mixture comes together.

5. Use your hands to pat the dough out to 1.5 inches thick. Using a circular cookie cutter, cut out as many rounds as you can.

6. Brush each round with melted butter.

7. Bake in preheated oven for 12 – 14 minutes, or until cracked on top and lightly golden brown. Cool completely before topping with maple glaze.

For the Maple Glaze:

1. Whisk together the maple syrup, vanilla, and powdered sugar.

2. Add the milk a small spoonful at a time until the glaze reaches your desired consistency. If you accidentally add too much milk, just add a bit more powdered sugar.

3. Pour over cooled scones. Scones are best served the day they are made, but will keep for up to three days.

Glazing the scones