Maple Bacon Scones
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Maple Bacon Scones
Maple Bacon Scones

Maple syrup and bacon bits turn Gold Medal™ Buttermilk Biscuit Mix scones into a sweet-and-savory delight.

Servings: 52 servings (1 serving = 1 Scone)
INGREDIENT
WEIGHT
MEASURE
Water, cold approx. 50°F
1 lb 8.00 oz
3 cups
Gold Medal™ Buttermilk Biscuit Mix (11765)
5 lb
1 box
Garlic, fresh, minced
1.50 oz
3 Tbsp
Bacon, cooked, diced
2 lb
8 cups
Maple syrup
11 oz
1 cup
Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317)
2 oz
1/2 cup
  1. Add water to mixing bowl. Add remaining scone ingredients, and mix using rubber spatula approx. 30 strokes or until soft dough forms. Do not overmix.
  2. Divide dough into thirds, approx. 3 lb each. Lightly sprinkle flour on work surface.
  3. Roll dough out into 9x12-inch rectangle, 1/2-inch thick. (Use biscuit rails to assist in rolling, adding flour as necessary to prevent sticking.)
  4. Cut dough vertically into (3) equal strips. Cut dough horizontally into (3) equal strips to create 3x4-inch squares.
  5. Cut squares diagonally to create 2.75 oz triangles. Place triangles on lightly greased or parchment-lined full sheet pans in 4x4 pattern.
  6. Bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
400°F
6-8 minutes
Standard Oven
450°F
9-12 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.

  • For faster, easier prep, drop scone dough evenly spaced on greased or parchment-lined full sheet pans.
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 Scone
Calories
300
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
860mg
36%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
5g
Protein
10g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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