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Home » Breakfast » Maple Bacon Scones (Gluten Free, Paleo)

Maple Bacon Scones (Gluten Free, Paleo)

July 29, 2015 by Hannah Healy, Updated April 5, 2018 7 Comments

Bacon-Scone-1

These maple bacon scones are the perfect salty and sweet combo! If you are paleo or gluten free, you will love these since they use almond flour and coconut flour in place of wheat flour.

Total Time: 45 minutes
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Version 2

These maple bacon scones are the perfect salty and sweet combo! If you are paleo or gluten free, you will love these since they use almond flour and coconut flour in place of wheat flour.

Do you feel like the weekends call for a more special breakfast than the blah and boring weekday quickie breakfast? I do too! That’s why I made these yummy bacon scones. It was a Saturday morning, I had some time on my hands, and I didn’t want the same old breakfast, so I decided to make a paleoified version of the ever popular (at least in San Francisco they are) maple bacon scones.

After they were done and I finished photographing them (always a hard thing to do when you want to eat them so badly!) my fiance Victor and I enjoyed these with a cup of coffee. We had a really hard time NOT eating all of the scones at once—actually, we almost did! Hopefully you have an easier time savoring them than we did, haha!

Maple Bacon Scones (Paleo & Gluten Free):

Paleo Scone

Maple Bacon Scones

5 from 3 votes
Bacon-Scone-1
Print
Maple Bacon Scones (Gluten Free, Paleo)
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

These maple bacon scones are the perfect salty and sweet combo! If you are paleo or gluten free, you will love these since they use almond flour and coconut flour in place of wheat flour.

Course: Breakfast
Cuisine: French, Paleo
Keyword: bacon scones, breakfast scones
Servings: 8 scones
Calories: 256 kcal
Author: Hannah Healy
Ingredients
Scones:
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 pastured eggs
  • 2 tbsp bacon fat (leftover from making bacon)
  • 3 tbsp maple syrup
  • 1/4 cup coconut milk
  • 1/2 tsp vanilla extract
  • 5 slices pastured bacon
Glaze:
  • 1/4 cup coconut cream (You can buy coconut cream or place a can of full-fat coconut milk in the refrigerator overnight to make coconut cream.)
  • 1 tbsp maple syrup optional
  • 1/2 tsp vanilla extract
  • Dash sea salt
Instructions
To cook the bacon:
  1. Place the strips into a large cast iron pan, then turn the heat to low medium. Allow the bacon to cook, flipping every few minutes for even cooking. Once the bacon has browned evenly and has crisped up a bit it is about done. The bacon will continue to cook slightly after removing it from the pan so remove it just before it reaches your favorite level of doneness. Place it on a paper towel to catch the drippings. Save the leftover bacon fat.
  2. Once the bacon has cooled, transfer it to a cutting board and chop it into small bits and set aside.
For the scones:
  1. Pre-heat the oven to 350°.
  2. In a food processor or bowl, combine all of the ingredients except the bacon bits. Mix in the food processor or use an immersion blender to mix the batter.
  3. Once the batter is mixed fully, gently fold in 3/4 of the bacon bits and save 1/4 of them to sprinkle on top of the scones once they are cooked.
  4. Line a 6-7 inch cast iron pan or cake pan with parchment paper (if you don't have parchment you can grease it liberally with bacon fat or oil). Scoop the batter into the pan. Use a knife to cut into the batter (like cutting a cake) to create triangular scone shapes. The batter may not hold the cut completely, but it will help shape the batter a little into scones.
  5. Place into the oven and cook for 20-30 minutes or until the scones are golden brown and a toothpick inserted comes out clean. Let the scones cool completely before adding the glaze.
For the glaze:
  1. While the scones are baking, you can prepare the glaze.
  2. Make sure that you have a can of coconut cream or that you have placed a can of full-fat coconut milk in the refrigerator overnight to make coconut cream. If you have refrigerated a can of coconut milk, the solidified coconut cream will form at the top. Scoop 1/4 cup of coconut cream off the top of the can and put in a bowl. Use a hand held whisk to gently break up and mix the coconut cream until it reaches a whipped cream-like consistency. Add a small dash of sea salt, the vanilla and mix. You can add maple syrup if you want it to be sweeter but it is not required. Wait for the scones to cool before drizzling the glaze, otherwise it will melt.
  3. Once the scones have cooled, drizzle the glaze over them, then sprinkle the remaining bacon bits.
Recipe Notes

Supplies Needed: 6.5 inch cast iron pan or 6 inch cake pan

Nutrition Facts
Maple Bacon Scones (Gluten Free, Paleo)
Amount Per Serving (1 Scone)
Calories 256 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Cholesterol 53mg18%
Sodium 345mg15%
Potassium 95mg3%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 6g7%
Protein 6g12%
Vitamin A 60IU1%
Vitamin C 0.2mg0%
Calcium 48mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Maple Bacon Scones- Paleo & Gluten Free

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Filed Under: Breakfast, Gluten Free, Paleo Tagged With: bacon, breakfast, dairy free, gluten free, maple, paleo, recipe, scone, scones

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Comments

  1. Dr. David J Matheson says

    April 5, 2018 at 10:43 am

    Thnx for this – looks & seems perfect. Do you have any idea of the macronutrient profile (doesn’t have to be exact because I know approx. what the % should be from looking at the ingredients)?

    Reply
    • Hannah Healy says

      April 5, 2018 at 11:07 am

      Hi David! I’m in the process of getting the nutrition facts on all of my recipes on the site. I just updated this one, so the nutrition facts should be on there now. Enjoy!

      Reply
  2. Carole says

    August 5, 2015 at 7:35 am

    what kind of cake pan do you use?

    Reply
    • Hannah of Healy Eats Real says

      August 5, 2015 at 10:07 am

      It shows in the recipe part which pan you can use. “Supplies Needed: 6.5 inch cast iron pan or 6 inch cake pan” 🙂

      Reply
      • Carole says

        August 6, 2015 at 1:11 pm

        oops, missed that thanks!

        Reply
  3. Jessica DeMay says

    July 29, 2015 at 6:07 pm

    Oh my gosh! These look amazing! My husband will love these- they’re on my to-make list 🙂

    Reply
    • Hannah of Healy Eats Real says

      July 29, 2015 at 6:34 pm

      Thanks Jessica! Hope you and your hubby enjoy them! 🙂

      Reply

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy paleo, keto, GF and allergy-friendly recipes and tips on holistic living. Sign up for my newsletter below for recipes, natural living info and my FREE Gift!

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