Soup and a Scone (with Maple Scone Recipe)

Soup and a Scone (with Maple Scone Recipe)

Typically scones are thought of as something that comes out sweet, and not savory. However, sometimes something a little more savory is what really hits the spot. This maple scone recipe with bacon is a perfect example of how to make a scone savory.

A basic scone recipe is given a salty-sweet upgrade with the addition of maple-smoked bacon and a light-handed topping of maple sugar. Whether you choose to enjoy these fun scones on their own with a cup of your favorite tea (we recommend the Heritage Blend maple-infused Scottish breakfast) or paired with other foods, they will not disappoint.
Savory scones such as these are a great option for pairing with a warm soup instead of the typical salad or sandwich. They work as a wonderful vehicle to sop up those last little bits of soup without being too over-filling. Also, the flavor of the scone itself can help balance out an overly sweet or savory soup. Since there are about as many ways to make savory scones as there are ways to make soup, the combinations are only as limited as your own imagination.
This maple bacon scone recipe pairs well with savory soup recipes but also some sweeter soup recipes, such as squash or sweet potato. Just about any root vegetable soup is a good match for this salty-sweet scone, including our own collection of unusual root vegetable soups.
If you are looking to serve these scones on their own, be sure not to skip the maple sugar topping. The maple scone recipe comes out very savory and a bit dry (as they should), so that little hint of sweetness really helps to balance them out. If you don’t have maple sugar, brown sugar or a drizzle of maple syrup will work just fine. Or leave off the topping and serve them with your favorite soup.

Maple Bacon Scones

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons brown sugar or maple sugar, plus more for topping
  • 1/2 cup cold butter, cut into pats
  • 1 large egg
  • 1/2 cup cold milk, plus more for brushing
  • 1/2 teaspoon maple flavoring, optional
  • 1 lb maple-smoked bacon, cooked and crumbled

Preheat the oven to 425 degrees.
Combine flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add in the butter and, using a fork, mix until a crumbly mixture is formed.
In a small bowl, whisk together the egg, milk, and maple flavor. Add the egg mixture to the flour mixture until well blended.
Add the crumbled bacon to the bowl and mix until just incorporated.
Transfer the dough to a piece of parchment or lightly greased work surface (a floured surface will only dry out the dough more). Flatten the dough to about 1/2 or 3/4 of an inch thick. Using a butter knife or pizza cutter, cut the dough into triangles.
Place the scones on a parchment-lined baking sheet, and brush with a small amount of milk. Sprinkle with maple sugar to taste (about 2 tablespoons total works well).
Place in the oven and bake for 18 to 20 minutes, or until the tops are a medium golden brown.
Remove from heat and serve.

Jessica Marcy

JC is from Upstate NY and is the blogger behind Sweet Love & Ginger. She believes in celebrating a healthy lifestyle and can be found enjoying the great outdoors, crafting, cooking and entertaining.
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