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 Scones

  • Yields: 4 scones
  • Cook Time: 20 minutes
  • Hands-On Time: 15 minutes
  • Total Time: 35 minutes


For the scones:

For the maple-bacon glaze:


  1. 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.

  2. 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. 

  3. 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.