Coffee Bacon Dark Chocolate Chunk Scones

Recently, I learned that my roommate isn't "a big scone person." I was flabbergasted. As a passionate anglophile and lover of all manner of breakfast-approved desserts, it was incomprehensible to me that even the mere idea of a freshly-baked scone wouldn't cause one's heart to beat faster in happy anticipation. 

Perturbed, I pressed her to explain. "They're usually just so boring," she said. Ahhhhh. This clarified things.

I have to agree that your average coffee-chain-grade scone can be pretty dull. Bland, uninspired, dry...

These scones are none of those things. Chock full of dark chocolate chunks and coffee bacon bits (yes, you read that right, I did just say "coffee" and "bacon" as a unit) and drizzled with a tastefully sweet maple glaze, these scones are nothing if Not Boring.

 Coffee bacon marinated and prepped for the oven. Just look at it glisten.

Coffee bacon marinated and prepped for the oven. Just look at it glisten.

Coffee bacon is yet another genius creation from Joy the Baker's cookbook (basically our baking may have noticed). Coffee bacon, if you're wondering, is just as wonderful as it sounds. You marinate bacon strips in a mixture of coffee grounds, molasses, and brown sugar (yeeeep), then bake it until it's crispy and you can barely control yourself from eating 3 pieces straight off the pan. And good news! You totally can, because you're only going to use about half of what the recipe makes in the actual scones.

If you need a way to put the leftover bacon to good use (other than eating them plain), Joy's recipe for Coffee Bacon Sandwiches makes me salivate just thinking about it.

Have you ever seen scones like these before? If so, I'm gonna need a name and address of the bakery where you found them. Please and thank you.

These scones are the stuff of weekend morning dreams. The scone itself is tender and soft, striking just the right balance between fluffy and substantive. The sweetness of the glaze and dark chocolate morsels is complemented by the savory bits of bacon. The whole thing comes together in a beautiful savory/sweet harmony that is everything you love about breakfast rolled into one tasty package. Mmm.

Let's spend all weekend eating these scones. I think we deserve it.

- Molly

Coffee Bacon Dark Chocolate Chunk Scones


Adapted from Smitten Kitchen

Makes 6 generous scones


1 1/2 cups all-purpose flour

1/4 cup granulated sugar plus 1 1/2 tablespoons granulated or coarse for sprinkling

1 1/2 teaspoons baking powder

1/2 teaspoon table salt plus additional for egg wash

6 tablespoons cold unsalted butter, cut into small cubes

1/4 cup heavy cream

4 slices of Coffee Bacon (recipe below)

1/4 cup dark chocolate chunks

2 large eggs, 1 for dough, 1 for glaze

Maple glaze (recipe below)


Heat oven to 375°F.

Whisk flour, baking powder, 1/4 cup sugar and salt together in a bowl. Toss in bits of butter, heavy cream and 1 egg. Using a fork, mix the dough until it just comes together. Don’t overmix. Add the chocolate chunks and 4-5 crumbled pieces of coffee bacon.

On a very well floured counter, pat out dough into a 6-inch round. Cut into 6 generous wedges and transfer to baking sheet at least two inches apart (do as I say, not as I did here!). Whisk remaining egg in a small dish with 1 teaspoon of water and a pinch of salt. Brush each scone with egg wash and sprinkle with remaining tablespoon of sugar.

Bake scones until firm and golden, about 30 minutes. Transfer to a cooling rack and drizzle with maple glaze. As soon as they're cool enough to touch, dig in.

Coffee Bacon:

Adapted from Joy the Baker

8 slices uncooked bacon

1/4 cup freshly ground coffee

1/4 teaspoon cinnamon

2 tablespoons packed brown sugar

2 tablespoons molasses

1 tablespoon water

Lay cascading bacon slices atop one another so that the fat is on top.  Place bacon on top of a piece of plastic wrap or brown butcher paper.

In a small bowl, stir together ground coffee, cinnamon, brown sugar, molasses, and water.  Spread the mixture on top of the bacon slices, pressing with the back of a spoon.  The coffee topping will only be on the top, fatted rim of the bacon.  Wrap the bacon and coffee in the plastic wrap or butcher paper and place in the fridge. You may want to put the mixture in a large sealable bag to prevent any leaking.   Let sit for 2 hours of overnight.

When ready to bake, place a rack in the center of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and place separate bacon slices on the paper in a single layer.  If you prefer, you can wipe some of the ground coffee marinade off before baking.  The majority of the coffee will only be on the top layer of the bacon slice.

Bake until browned and crisp, 14 to 17 minutes, or until bacon has reached your desired crispiness.  Remove from the oven and allow to drain on a piece of paper towel while you make the scones. 

Maple Glaze:

2 tablespoons pure maple syrup

¼ teaspoon vanilla

1 cup icing sugar

approx. 1 tsp water

Stir together maple syrup, sugar, and vanilla. Add water 1-2 drops/dribbles at a time until desired consistency is achieved. For a thicker consistency, add approximately a teaspoon or so of water.

Drizzle over freshly baked scones. Enjoy.