You know that euphoria you feel after discovering that the hotel you’re staying in on vacation has a breakfast buffet? The kind that’s laden with every kind of muffin and bread available spread across long tables, plus made-to-order French toast, omelets overflowing with melted cheese, and pancakes sprinkled with chocolate chips and fresh fruit? Well, we’ve got a solution for those unfortunate mornings when a breakfast buffet isn’t waiting for you to devour. These buttery scones, studded with crispy bacon and coffee gummies, will be your new go-to Saturday-morning breakfast (although we can’t guarantee your dreams for a vacation won't be quashed). Breakfast SconesIngredients

Jiselle Basile
Recipe by Extra Crispy

Gallery

All Photos by Alex Tepper, Styling by Jiselle Basile

Recipe Summary

cook:
20 mins
prep:
15 mins
total:
35 mins
Yield:
4 scones
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Ingredients

For the scones:
For the maple-bacon glaze:

Directions

Instructions Checklist
  • Preheat your oven to 450°F. Combine the first 4 ingredients in a bowl. Grate—yes, I said grate—the frozen butter into the bowl using the large holes of a box grater. Use your hands to combine the mixture until it looks like coarse meal. Chop the bacon and set aside 1 tablespoon. Stir in the remaining bacon, cream, and gummies until just combined.

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  • Turn the dough out onto a lightly floured surface. Don’t worry, it’s supposed to be crumbly. Pat it into a circle and cut it into 4 wedges. Space them out on a lightly greased baking sheet and bake for 15 to 20 minutes, or until golden brown. 

  • While scones are baking, combine the sugar, maple syrup, and water. If the glaze is still too thick, add a bit more water and stir in the reserved 1 tablespoon of bacon. When the scones are done, remove from the oven, let them cool until you can hold one for 3 Mississippis, then coat with the glaze. 

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