Maple Bacon Scones. Oh yeah, I went there…

A few days ago, I posed a question on my Facebook page: “Do you have a favorite baked good or sweet treat that you miss now that you’re grain-free? If you could “grain-free-ify” anything, what would it be”

Coach Jaffney from Crossfit H2O responded with: “how bout some scones? kind of boring but delicious!” So true.

The first thing that popped into my head when I read her comment was bacon. This thought was closely followed by another thought: maple.

So, without further ado, I bring you: Paleo Maple Bacon Scones.

Maple Bacon Scones


1/2 lb bacon

1/4 cup plus 2 Tbsp maple syrup

1 egg

2 cups almond meal

1 tsp baking soda

1 tsp cinnamon

1/4 tsp sea salt

1 cup pecans, chopped

Don’t judge me because I used Non-Vermont Maple Syrup.

First: Candy your bacon. YES. You heard me. CANDY THE BACON! This means pour 1/4 cup maple syrup into a medium sized bowl and stir the bacon around until coated. I learned this trick from Hayley and Bill–they make a mean Bacon Chocolate Chip Cookie.

Once the bacon is coated with syrup, place it on a parchment lined baking sheet. The parchment paper is KEY. I used foil, like an idiot, and had to spend 10 minutes picking little flecks of aluminum off of my precious candied bacon.

Anyhoo: bake at 350 F for 20 minutes and let it cool completely.

While the bacon is in the oven, prep your dry ingredients. I ground my almond meal…

and put it in a bowl with the cinnamon, baking soda and salt.

Chop those pecans and add to the dry ingredients.

Whisk the remaining 2 Tbsp of maple syrup goodness and the egg together and set aside.

When the bacon is dry, and by dry I mean cool, crumble it into bits and add to the bowl. I don’t know how I did it, but I only ate ONE piece of candied bacon while making these…dangerous stuff, people. You’ve been warned.

Add the wet ingredients and mix with your hands. Ideally I would have formed two big scone disks and cut them in to pieces like a pizza, but my almond meal was a little coarse, so I ended up forming the scones by hand.

Bake at 375 for 15 to 20 minutes or until browned and baked all the way through. Then enjoy.

Candied bacon is a dream come true. I have NO idea why I haven’t made it before. I feel that there will be a lot more candied bacon in my future…

I would recommend that you use some store-bought almond meal, a la Bob’s Red Mill, for this recipe. My home-ground stuff was a little too grainy. I think the scones would look more like a baked good and less like a bear scat if you used professional almond meal.

Have you ever made candied bacon? Was it glorious? Do tell…

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3 Responses to Maple Bacon Scones. Oh yeah, I went there…

  1. Alissa June 14, 2013 at 10:41 AM #

    Thanks for posting these!! They are in my oven right now. I can’t wait to eat them and share them with Paleo skeptics. 🙂

    • Alissa June 22, 2013 at 10:51 AM #

      I just made these again and added dried figs for fun. They were so good last time! My son and husband wouldn’t stop eating them.

      • Allison June 22, 2013 at 1:27 PM #

        Wow! Dried figs is a genius idea! I’ll have to try that next time I make these… Thanks for sharing that, Alissa!

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