These are the perfect harmony of salty and sweet. They are filled with bits of savory bacon and toasted pecans which pairs with the sweetness of the maple syrup glaze. Each bite is soft and tender and packed with flavor. If you couldn’t decide between a sweet and savory breakfast, reach for these maple bacon sourdough scones. There is a quick bake and a long ferment option, they freeze well, and store for almost a week once made. Enjoy one, or two, with a cup of coffee or afternoon tea.
Sourdough scones
I love the flavor sourdough brings to whatever it is added to. It is a little tangy, but mostly just an extra bit of savory flavor. Active sourdough discard can replace commercial yeast in anything such as bread, bagels, cinnamon rolls, and donuts. And the discard can be added to so many recipes. Some of our favorite sourdough discard recipes are tortillas, strawberry muffins, pumpkin cake donuts, and blueberry buckle. And of course we love all our sourdough scone recipes!
When I first started with sourdough I was completely overwhelmed. I wanted a resource that would walk me through the process in a way that was easy for me to understand because everyone I looked to for instruction did it differently than the last person. Once I figured out what to do and what processes I enjoyed for sourdough, I wrote an e-book. It is supposed to make sourdough fun and exciting instead of overwhelming. If you or someone you know need some help with getting started, and want some really great recipes, check out my e-book, “The Art of Sourdough“.
Tools
Chefs knife – This is used for chopping bacon and pecans
Cutting board
Sauce pan – This is only if the pecans are being toasted on the stovetop and not in the oven.
Bowls – These glass bowls have been a staple in my kitchen for years.
Measuring cups
Measuring spoons
Liquid measuring cup – A kitchen scale can also be used.
Bench scraper – This is one of my favorite and most used kitchen tools!
Sheet tray
Parchment paper
Ingredients
Mix-ins
Bacon: I find freshly cooked bacon to provide the best flavor, and it can be cooked a little crispier which seems to work better in this recipe.
Pecans: There is such a wonderful crunch that these bring to the scones, and the flavor is just wonderful. Just like in the white chocolate pecan scones, we toast them before adding them into the dough for extra flavor
Dough
Flour: All-purpose flour will work great in this recipe. I get organic and unbleached whenever I can because it is better for us. A great place to buy it in bulk is Azure Standard.
Baking powder: This is the chemical leavener that will cause these to rise and get puffy in the oven. Without it, they would be tough and hard instead of becoming lovely tender scones.
Salt: Even though there is saltiness from the bacon, there is a pinch of salt in the dough as well to help enhance the other flavors.
Butter: Personally, I like to use salted butter in my recipes, but unsalted butter will also work just as well.
Sourdough discard: You cannot have maple bacon sourdough scones without adding sourdough. The discard can be room temperature if the starter is on the counter, or it can be cold if it is coming from the fridge.
Vanilla extract: Any time we can add an extra layer of flavor to something, we should. Vanilla extract is no exception. That little bit of extract just makes these the best scones.
Maple syrup: There is a big difference between maple syrup and something like Mrs. Butterworths. For this recipe be sure to use actual maple syrup and not one that is made mostly from corn syrup. The taste is unmatched
Heavy whipping cream: There is a much higher fat content in heavy cream than in milk. Adding cream instead of milk into the scones gives them an incredible richness and tenderness.
Glaze
Powdered sugar: An easy glaze like this needs a simple base of powdered sugar.
Vanilla extract: I think the maple and vanilla go so well together!
Maple syrup: Use real maple syrup for this as well. The flavor of the maple makes this such a dreamy glaze.
Water: Because maple syrup is so thick, the glaze needs a lot of it to become the proper texture. I found it easier to add a little bit of water to keep the glaze from becoming overly sweet.
Additional ingredients and substitutions
Pre-cooked bacon: The bacon does need to be on the crispier side when it is added in so there are not bits of chewy or soggy bacon in the scones. I also prefer the taste (and smell) of freshly cooked bacon. However, precooked will save on time and mess and still taste great. If it is really soft, toss it in a pan or the oven for a few minutes to get it a little less soft.
Bacon bits: I do not recommend these. The flavor is very different since artificial flavoring and a ton of preservatives are added to make them shelf stable. The chunks are smaller so the bits will also get worked into the dough differently.
Active sourdough starter: If you do not have sourdough discard, active starter works just as well. It is usually a bit thicker than sourdough discard, so be sure to add a bit more cream if needed to keep the dough from being too stiff.
Let’s make maple bacon sourdough scones!
Prepping the mix-ins
Start by preheating the oven to 400 degrees.
Lay the bacon in a single layer on a sheet tray lined with parchment paper and place it into the preheated oven. Bake for 15 minutes, rotate the tray, and bake for another 15 minutes. It should be crispy but not super hard. Set aside to cool.
Chop the pecans into smaller pieces and place them into a small saucepan. Toast them over medium heat on the stove until fragrant, about 5 minutes. This can also be done on a sheet tray in the oven but keep an eye on them because they can burn very quickly. Set aside to cool.
Chop the cooled bacon into small pieces.
Making the dough
In a large bowl add the flour, baking powder, and salt. Mix until combined.
Slice in the butter into the dry ingredients. Work quickly to not soften the butter. Stop when the butter chunks are the size of marbles. Do not overmix. Make the “money, money, money” motion with your hands, then continue repeating this motion while having a chunk of floured butter between thumb and finger.
I have found that breaking the butter in by hand gets the best results because the pieces of butter can remain larger. However, using a pastry cutter, food processor, or pastry blender can be used. Grating frozen butter using a cheese grater is also an option. However, if you can, I do suggest doing it by hand since the chunks of butter will get further mixed in when the sourdough and mix-ins are added.
Add in the sourdough discard and gently mix until evenly distributed.
Add the bacon and the pecans into the flour mixture and mix until they are all fully coated in flour.
In a separate bowl, or a liquid measuring cup, whisk together the vanilla, maple syrup, and heavy cream.
Add the wet ingredients into the flour mixture and mix gently until a soft dough forms. Add a little extra cream to pull the dough together, or a little flour if it is sticky.
Shaping and baking
Turn the dough out onto a lightly floured surface and shape it into a log.
Divide the dough in half and shape each half into a disk that is 6 inches across.
With a bench scraper, or a sharp knife, divide both disks into 8 equal pieces.
Place the scones onto a parchment lined sheet tray. I do a four-by-four grid to make them all fit on the tray.
Bake for 10 minutes, rotate the tray, and bake for another 5-7 minutes or until the tips of scones are turning lightly golden brown.
Allow the scones to fully cool before glazing them. A wire rack may be used if desired.
Glazing
To make the glaze, whisk the powdered sugar, vanilla, maple syrup, and water in a small bowl until smooth.
Dip the top of each scone into the glaze and place onto a tray to dry.
Enjoy!
Storing
Keep any leftover scones covered or in an airtight container at room temperature for up to 5 days.
Freezing
These scones freeze well so they can be baked off at a moment’s notice. Make the dough as directed above. Shape and cut the disks, then wrap them both in plastic wrap. Place them into a freezer bag and store them in the freezer for up to 6 months.
When ready to bake, take the frozen scones and place them onto a parchment lined sheet tray. For best results do not allow the scone dough to thaw at all before baking. Bake for 10 minutes, rotate the tray, and bake for another 7-10 minutes or until the tops are just starting to turn lightly golden brown. Once they are fully cooled, glaze them with freshly made maple glaze.
Long ferment sourdough scones
To make these maple bacon sourdough scones easier to digest, they need to be made ahead of time and given time to ferment. Make the dough as directed above. Shape and divide the disks and wrap them in plastic wrap, parchment paper, or a beeswax wrap. Store them in the fridge overnight or up to 48 hours.
Do not allow them to come to room temperature before baking. Place the unbaked scones onto a prepared baking sheet and directly into a preheated oven. Bake for 6-8 minutes, or until the tips of the scones are turning a light golden brown. Allow them to fully cool before glazing them.
Tips for success
Cold butter: The butter staying cold is the key to having fluffy scones. The little bits of butter will create pockets in the dough as it bakes. Where if it is worked in, they will not be as tender. Keeping the butter in the fridge is a great way to keep the butter cold until you are ready to add it into the dry ingredients. Not keeping hands in the bowl longer than needed will also help so the heat of your hands does not soften the butter.
Overmixing: After adding the cream, only mix until the dough comes together and the flour is incorporated. There is no need to knead it like a loaf of bread. Overmixing will lead to gluten developing and the butter getting mixed in which causes dense tough scones.
Maple syrup: Use real maple syrup for the best texture and flavor. The syrup made from corn syrup will be too sticky and the flavor will not taste right.
Thank you
I hope you love this recipe as much as we do. It is always such a delight hearing about how much you enjoyed a recipe or what you think could be improved. So, thank you for leaving a comment! Don’t forget to share with friends and family so they too can enjoy making maple bacon sourdough scones. Thank you!
Maple Bacon Pecan Sourdough Scones
These scones are a little sweet, a little salty, and the perfect amount of savory. Each tender bite is filled with crispy bacon and crunchy pecans. The tops are covered in a blanket of sweet maple glaze that balances out the salty bacon.
Ingredients
Scones
- 9 oz Uncooked bacon (3/4 cup cooked and chopped)
- 3/4 cup Pecans
- 1 1/2 cup Flour
- 1 Tbsp. Baking powder
- 1/4 tsp. Salt
- 5 Tbsp. Butter (cold)
- 1/2 cup Sourdough discard
- 1/2 tsp. Vanilla
- 2 Tbsp. Maple syrup
- 3 1/2 oz. Heavy cream
Glaze
- 1 1/2 cup Powdered sugar
- 1/2 tsp. Vanilla extract
- 2 1/2 Tbsp Maple syrup
- 2 tsp. Water
Instructions
- Start by preheating the oven to 400 degrees.
- Lay the bacon in a single layer on a sheet tray lined with parchment paper and place it into the preheated oven. Bake for 15 minutes, rotate the tray, and bake for another 15 minutes. It should be crispy but not super hard. Set aside to cool.
- Chop the pecans into smaller pieces and place them into a small saucepan. Toast them over medium heat on the stove until fragrant, about 3 minutes. This can also be done on a sheet tray in the oven but keep an eye on them because they can burn very quickly. Set aside to cool.
- Chop the cooled bacon into small pieces.
- In a large bowl add the flour, baking powder, and salt. Mix until combined.
- Slice the butter into the dry ingredients. Work quickly to not soften the butter. Stop when the butter chunks are the size of marbles. Do not overmix.
- Add in the sourdough discard and gently mix until evenly distributed.
- Add the bacon and the pecans into the flour mixture and mix until the mix-ins are all fully coated in flour.
- In a separate bowl, or a liquid measuring cup, whisk together the vanilla, maple syrup, and heavy cream.
- Add the liquid ingredients into the flour mixture and mix gently until a soft dough forms. Add a little extra cream to pull the dough together, or a little flour if it is sticky.
- Turn the dough out onto a lightly floured surface.
- Divide the dough in half and shape each half into a disk that is 6 inches across.
- With a bench scraper, or a sharp knife, divide both disks into 8 equal pieces.
- Place the scones onto a parchment lined sheet tray.
- Bake for 10 minutes, rotate the tray, and bake for another 15 minutes or until the tips of scones are turning lightly golden brown.
- Allow the scones to fully cool before glazing them. A wire rack may be used if desired.
- To make the glaze, whisk the powdered sugar, vanilla, maple sugar, and water in a small bowl until smooth.
- Dip the top of each scone into the glaze and place onto a tray to dry.
Notes
Long Ferment Scones
To get the gut healthy benefits from these scones, the dough needs to be made in advance. make the dough as directed above. Shape and cut the disks, and wrap each disk in plastic, parchment, or a beeswax wrap. Store them in the fridge overnight or up to 48 hours.
When ready to bake, place the scones onto a parchment lined sheet tray. For the best results do not let the scones come to room temperature before baking. Bake for 10 minutes, rotate the tray, and bake for another 6-8 minutes. Glaze with freshly made glaze once fully cooled.
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