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Bacon-Scone-1

Maple Bacon Scones (Gluten Free, Paleo)

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
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 scones
Calories 256 kcal
Author Hannah Healy

Ingredients

Scones:

Glaze:

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.