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!
- 1 cup blanched almond flour (how to make almond flour)
- ¼ cup coconut flour
- ½ tsp baking soda
- ½ tsp sea salt
- 2 pastured eggs
- 2 tbsp bacon fat (leftover from making bacon)
- 3 tbsp maple syrup
- ¼ cup coconut milk
- ½ tsp vanilla extract
- 5 strips pastured bacon
- ¼ cup coconut cream*
- 1 tbsp maple syrup (optional)
- ½ tsp vanilla extract
- Dash of sea salt
- 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.
- Once the bacon has cooled, transfer it to a cutting board and chop it into small bits and set aside.
- Pre-heat the oven to 350°.
- 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.
- Once the batter is mixed fully, gently fold in ¾ of the bacon bits and save ¼ of them to sprinkle on top of the scones once they are cooked.
- 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.
- 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.
- While the scones are baking, you can prepare the glaze.
- 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 ¼ 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.
- Once the scones have cooled, drizzle the glaze over them, then sprinkle the remaining bacon bits.
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