These flaky gluten-free maple bacon scones are the perfect blend of smoky, salty, and sweet! Imagine warm, buttery scones studded with crispy bacon and topped with a maple glaze that melts in your mouth. Whether you serve them for brunch, breakfast, or a mid-morning snack with coffee, these scones will make your day!
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❤️ Sandi’s Summary
1. Sweet maple glaze combines with bacon for the ultimate savory-sweet treat.
2. Serve these scones with breakfast or brunch. They will be a big hit!
3. Nobody will be able to tell these homemade gluten-free maple scones are gluten-free!
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This recipe was inspired by a maple bacon scone I once saw at Starbucks years ago. I remember wishing I could try them, but gluten-free is hard to find at Starbucks, and now I can make them myself (and so can you)! This homemade version hits all the right notes: crisp edges, tender crumb, smoky bacon, and just the right hint of maple sweetness.
If you are new to making scones, check out my Gluten-Free Scones Guide. It’s packed with step-by-step tips to help you bake like a pro!
If you want to offer a variety of scones, try these Gluten-Free Cheese Scones, or these Gluten-Free Strawberries and Cream Scones for friends’ get-togethers. And for my bacon lovers, these Gluten-Free Maple Bacon Donuts are also delicious!
Allergen Information:
I know many of my readers have a lot of other food allergens they need to avoid. These homemade maple bacon scones are:
- gluten-free
- nut-free
- soy-free
- oat-free
- Make them dairy-free by using plant-based butter.
- Make them nut-free by omitting the pecans.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my scone recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—Also works well, but improves with a 15-minute rest before baking to soften the rice flour.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with the two blends listed above. If using another blend, you may need to adjust flour or liquid amounts slightly. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
- Xanthan Gum – Add 3/4 tsp if your blend doesn’t already include a binder.
- Butter – I used unsalted butter because the bacon already adds saltiness. For dairy-free, use a cold vegan butter stick.
- Eggs – I recommend large eggs.
- Bacon – You can use any pork or turkey bacon. I like to use Trader Joe’s precooked bacon, which makes this recipe easier to make quickly.
- Maple Syrup – You can use any type, grade A or B.
- Pecans – Optional, but add a nice crunch and a nutty finish.
These scones are delicious with a hot cup of coffee or tea. They make a delicious breakfast or mid-afternoon snack!
Step-By-Step Photos and Directions:
Note From The Kitchen: These scones are a crowd-pleaser with their sweet and savory combo. I often bake a batch for brunch or make-ahead for holiday mornings.
Step 1: First, combine the dry ingredients and add the cold butter chunks. Use a pastry blender to cut the butter into the dry ingredients. When you are done, the dough will be grainy. If you don’t have a pastry blender, freeze the butter and use a large cheese grater to shred the butter. The flour mixture should look crumbly when you are finished.
Step 2: Add the cooked, chopped bacon and pecans. Mix into the dry ingredients. In a separate bowl, combine the wet ingredients into the bowl. Whisk.
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📢 Sandi says: If your dough is too wet, add a tablespoon or two of flour. Too dry? Add a splash of milk or maple syrup. Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 3: The gluten free scone batter will be thick, as shown above. You can see the bacon chunks in the batter. If your batter is too wet, add more flour and if your dough is too try, add more liquids.
Step 4: Press the scone batter into a greased scone pan and bake. See below for directions on how to make them without a scone pan.
Bake at 350º F for 20-25 minutes. The scones will look slightly golden when they are finished baking. Remove the scones from the pan and allow them to cool on a cooling rack.
Step 5: Mix the powdered sugar and maple syrup into a thick icing. (Mix carefully so the powdered sugar doesn’t go flying!) Mix until the little bits of powdered sugar are mixed in smoothly. You can also use a whisk.
Step 6: Dip the scones into the maple syrup to coat each scone. Remove from the glaze and allow to dry on a cooling rack.
Optional: Top with a pecan half or sprinkle with extra chopped bacon for a beautiful finish.
To make scones without a scone pan:
- Take your scone batter and place it on parchment paper.
- Form it into a circle about 2 inches tall.
- Use a knife to precut into triangle-shaped wedges.
- Bake at 350º F for 20-25 minutes until done.
- Remove from the oven and re-cut the cut lines.
- Make the maple drizzle the same as directed below.
This photo of the wedge cut is from my Gluten Free Coconut Date Pecan Scones recipe on the blog.
Make Ahead and Storage Tips:
- Make ahead: Prepare the dough the night before, cover tightly, refrigerate, and shape and bake in the morning.
- Store: Keep in an airtight container for up to 3 days.
- Freeze: Wrap individually and freeze. Thaw on the counter. I don’t recommend reheating in the oven or microwave if they have the maple icing on them…it will melt off.
Frequently Asked Questions:
You can easily make this scone recipe nut-free!! To make this easy maple scone recipe nut-free, omit the pecans.
You can make this gluten free maple scones recipe dairy-free. You will want to use a stick of very cold vegan butter and cut it in the same way as I show above.
You definitely do not need a scone pan to make this recipe. See my instructions above to make this scone recipe without a scone pan.
I have found that most bacon companies state they use no gluten products in their bacon, but very few have their bacon certified gluten free.
More Gluten Free Scones to Try:
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Easy Gluten Free Maple Bacon Scones
Equipment
Ingredients
- 2 cups gluten free flour blend * see note
- 2 tablespoons cane sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 tablespoons unsalted butter cold
- 2 large eggs
- ½ cup milk or non-dairy milk
- ¼ cup chopped cooked bacon
- ¼ cup chopped pecans Optional
Maple Glaze
- ½ cup powdered sugar
- 2-3 tablespoons maple syrup
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Instructions
- Preheat the oven to 350º F.
- In a large bowl, combine the 2 cups gluten free flour blend, 2 tablespoons cane sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt. Whisk to blend.
- Add 8 tablespoons unsalted butter (Cold!) Use a pastry blender to chop up all of the butter. Your dough will be grainy. If you don't have a pastry blender, freeze the butter and use a large cheese grater to shred the butter into the dry ingredients.
- In a small bowl, add 2 large eggs and 1/2 cup milk or non-dairy milk. Whisk and add 1/4 cup chopped cooked bacon and 1/4 cup chopped pecans.
- Mix well into a workable dough. Every flour blend is a bit different. My rule of thumb is if your batter or dough is too runny, add more flour; if it is too thick, add more liquids.
- Grease a scone pan and add some scone batter to each section. Use the back of a spoon to press it into each corner and bake for 20-22 minutes.
- Remove the scones from the oven. Carefully remove them from the scone pan and allow them to cool on a cooling rack.
- Let the scones cool to room temperature.
- In a bowl, add powdered sugar and maple syrup. When the scones are cool, dip one side into the glaze and put back on the rack until the glaze hardens.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. Other blends will work, but you may need to add more flour or milk to get the batter texture correct.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- These scones will keep up to 4 days in an air-tight container in the refrigerator, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
(*This post was updated from a December 2017 post with more details and recipe tips.)
I made this today with Bob’s Red Mill gf flour. It came out awesome! 🙂 I subbed walnuts instead of pecans and no bacon. Also used brown sugar buzzed in a Nutribullet instead of regular powdered sugar for the glaze. So very pleased. Thank you so much, it has great taste and texture and was easy to make in a food processor. Mine took the full 25 minutes in the oven. <3
I am so glad you loved these scones. They are my husband’s favorite too.
Hi,
I looked at the recipe and notice that there is no leavening in it. Most Scones have a little bit of baking powder or baking soda. Also I was looking for gluten free as well which caught my eye. So is this a dough batter type scone? I could use my muffin tea would that work?
My sister is coming to visit next month and love to bake these for her.
Hi Dianne, I did have baking powder in there and added it back. I am not sure what happened, but you were correct that it needed a leavening agent 🙂
I have never been successful at making scones until this recipe! Thank you for the share it was perfectly maple!
Wow, I am so glad you liked this Noelle :-).
Looks yummy but wondering is it 2″ high or is that a typo in the instructions without the scone pan?
Hi Lucille, if you are not using a scone pan, you will want to make a dough circle 2″ high. The scones will rise a bit more from baking.
Starbucks Holiday blend is my absolute favorite coffee ever! One year I even went so far as to buy extra on Ebay when all of the stores were sold out! Thanks for reminding me that I need to go stock up!
I am so glad you like this coffee Jennifer 🙂