Maple Bacon Sourdough Scones (with maple glaze)
These Maple Bacon Sourdough Scones are a cozy sweet-and-savory bake, filled with smoky bacon, rich sourdough flavor, and topped with a sweet maple glaze.
Equipment
- Mixing bowls
- Measuring spoons & food scale
- Cheese grater
- Baking sheet
- Parchment paper
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 (5-6 strips) crispy cooked bacon (chopped)
Wet ingredients
- 100 grams sourdough discard (cold)
- 1 large egg
- 30 grams heavy cream or butter milk
- 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
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, 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.
Notes
Baker’s schedule: mix the scone dough and freeze for a minimum of 30 minutes or mix the dough. shape, and refrigerate it overnight to bake for the following morning.
Tips for Success
- 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 1 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.
- Overmixing: Make sure not to overmix the dough, this will result in a dry scone.
Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor.
