Maple Bacon Sourdough Scones (with maple glaze)

There’s just something magical about the balance of sweet and savory, and these Maple Bacon Sourdough Scones capture it perfectly. Golden and buttery with crisp edges, they’re studded with smoky bits of bacon and finished with a drizzle of maple glaze that ties everything together.

The sourdough starter adds just the right depth of flavor, making each bite rich, comforting, and a little indulgent. These scones are the kind of treat that feels right at home on a chilly weekend morning, served warm with a hot cup of coffee, shared with family, or tucked into a holiday brunch spread.

Why I love this recipe

• Moist and flavorful: These scones are incredibly moist and packed with flavor, thanks to the perfect balance of ingredients.

• Make-ahead convenience – The dough can be prepared and refrigerated for up to 24 hours before baking, making it perfect for busy mornings or hosting brunch.

• Sourdough- The addition of sourdough starter adds a pleasant depth and balance to the scones. An older sourdough discard can be used since this is a savory scone.

Tips for success for maple bacon sourdough scones

• Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.

• Refrigerate the dough before baking: For maple bacon sourdough scones to hold their shape, I recommend refrigerating them for at least 30 minutes to an hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.

• Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.

• Sourdough discard: To ensure the scones hold their flaky texture use sourdough discard that’s been chilling in the fridge. An older discard can be used since this is a savory recipe.

• Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.

How to make maple bacon sourdough scones step-by-step

Ingredients

Dry Ingredients:

• 250 grams all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 24 grams brown sugar
• 100 grams unsalted butter (frozen and grated)
• 90 grams crispy, cooked bacon (5-6 strips chopped & blotted dry)

Wet Ingredients:

• 100 grams sourdough discard (cold)
• 1 large egg
• 30 grams heavy cream or buttermilk
• 30 grams maple syrup
• 1 teaspoon vanilla extract

Maple glaze:

• 50 grams powdered sugar
• 30 grams (2 tablespoons) maple syrup
• Few drops of milk for desired consistency

Equipment

• Mixing bowl
• Measuring spoons/food scale
• Cheese grater
• Baking sheet
• Parchment paper

Instructions

Make the dry mixture

*Tip: place the butter in the freezer for 15-30 minutes before mixing the dough

• Line a baking sheet with parchment paper.

• In a large mixing bowl combine the flour, baking powder, salt, and brown sugar

• Next, grate the frozen butter into the mixture and use a fork or dough scraper to cut the butter into the flour, resembling coarse crumbs.

• Lastly, toss in the cooked, chopped bacon until evenly coated in the flour mixture.

Make the wet mixture & combine

• In a separate bowl mix together the cold sourdough discard, egg, and heavy cream, maple syrup, and vanilla extract.

• Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to overmix here, some dry flour bits are okay. The dough should be stiff and slightly tacky. If the dough does not come together add a little more cream.
  

• Help bring the mixture together by folding it into itself a few times.

Shape the maple bacon sourdough scones

• On a lightly floured surface, pat the dough into a 7-8 inch circle (about 1 inch thick) and cut into 8 wedges.

• Place each wedge on the baking sheet and place it into the freezer for at least 30 minutes to 1 hour. Maple bacon sourdough scones can be refrigerated overnight and baked in the AM if desired.
  
  

Brush and Bake

• When ready to bake the maple bacon sourdough scones preheat the oven to 400 degrees F.

• Brush each scone with heavy cream and sprinkle some coarse sugar on top if desired and bake for 20-25 minutes or until a toothpick comes out clean.

Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.

Make the maple glaze

• While the scones are cooling make the maple glaze by sifting the powdered sugar into a mixing bowl. Add the maple syrup and whisk together until combined.

• Add 1-2 teaspoons of milk at a time to achieve the desired consistency.

• Drizzle each maple bacon sourdough scone with the glaze and top with more crispy bacon if desired!

• Maple bacon sourdough scones last for 3 days in an airtight container on the counter.

More sourdough scone recipes

• Sourdough Pumpkin Scones (with a maple glaze)
• Apple Cinnamon Sourdough Scones (w/ a caramel glaze!)
• Ham Cheese & Chive Sourdough Scones
• Jalapeno Cheddar Bacon Sourdough Scones