Strawberry Bacon Scones

Strawberry bacon scones. They are really a thing now.

I know, I know, add bacon to anything and it makes it better, but these strawberry bacon scones? They’re a little savory and just a little bit sweet, and wow did they disappear fast. This is one of those moments of inspiration where the angels sang and things just worked out well.

Remember that strawberry picking we did? Well, I still have strawberries in the freezer. Not many, but some. And I’d like my freezer space back, so I’m doing my best to use them in some pretty creative ways. And with back to school, apparently I’m in a clean out my pantry and fridge mode in general. Needless to say, couple the frozen strawberries with a half pound of bacon that needed to be used, and the two just wanted to play together in strawberry bacon scones.

I made these the other day when Little Miss had a friend over, knowing they tend to enjoy cooking and baking with me. I suggested them, and both girls turned up their noses thinking I was crazy for suggesting strawberry bacon scones. They’d never heard of such a thing and thought they wouldn’t go together at all. Needless to say, they changed their tune once I finished baking them and offered them a sample.

Yes, strawberry and bacon play very nicely together. And strawberry bacon scones were a total winner. Yay for emptying out more of my fridge and freezer!

Strawberry Bacon Scones Recipe

I make scones all the time. It’s one of our favorite easy breakfast items. I’ve made pumpkin scones, blueberry scones, cherry scones, mocha scones, and more. I tend to not use cream and include oats, which make them a bit healthier. I stuck with the idea of not using cream, but with the crunch of bacon, strawberry bacon scones didn’t need the texture of oats, so I left them out which meant I had to adjust my recipe somewhat.

Fortunately, they’re still super simple to make and use ingredients you have in your house already.

Start by chopping your bacon into matchsticks. I find it easiest to leave it in the slab and slice it, adding it to the pan as it without separating each piece. They’ll come apart just find as they cook down. Call me lazy if you choose, but it works just fine.

While your bacon is cooking, preheat your oven to 450 degrees.

In a mixing bowl, add your flour, sugar, baking powder, and salt. Mix together to ensure it’s all evenly distributed.

Dice your strawberries into small but not tiny slices. I had small but incredibly flavorful strawberries that we had picked and quartering them worked, for the most part. Costco size strawberries probably need to be cut into more than that. When your bacon has finished cooking, drain the bacon and set it aside.

Now here’s where your option comes in. Bacon fat? It’s amazing thing. It adds so much flavor to so many things. Save it for sauteing Brussels sprouts if you have to, but don’t just toss it. Me? I used it in place of the melted butter I would otherwise have used. It has less saturated fat than butter (yep, really), and it really amps up the savory bacon-y flavor of these strawberry bacon scones. If you can’t do it, simply melt your butter instead.

Add milk and vanilla to your bacon fat (or butter) and whisk to combine. Add an egg, whisking again until fully incorporated. Pour your liquid ingredients over your dry ingredients and stir until the liquid is mostly absorbed but nowhere near forming a dough.

Add your bacon and strawberries. The liquid from the strawberries will take you from “this will never work” to “wow my dough might need a touch more flour” pretty quickly. Stir your dough just until it starts coming together, then knead it be hand in your bowl two or three turns until the flour on the bottom is incorporated.

Turn your dough out onto a lightly floured surface and shape into a rectangle about four inches tall and ten to 12 inches long dusting with more flour as needed to keep it from sticking. Using a bench scraper, cut your dough into four or five rectangles, depending on how many strawberry bacon scones you choose to make. I usually do 5, but not always.

Cut each of the rectangles on the diagonal to create two triangles from each rectangle to form your scones. Place your triangles on a baking sheet lined with a sil pat or parchment paper alternating the direction of the tip as you go to give them more room as you bake them.

Bake in your 450 degree preheated oven for 12-14 minutes, until they are turning a golden brown. Let them cool just a couple minutes, then serve still warm. These are best the same day, but they’ll keep in a tightly sealed container on your counter for two to three days.

My favorite tools (includes affiliate links where I earn a percentage of your purchase if you choose to use them):
Sil pat – these mats made of silicone are designed to fit inside a cookie sheet. They prevent cookies and more from sticking and make cleanup a breeze. No more greasing your cookie sheet for anything, and no crust that refuses to come off. It simply slides off with a quick wash in the sink. You can roll them for easy storage, and they last forever.

Bench scraper– not only do I use mine to cut everything from shaping scones to separating bread dough to pasta or even cleanly cutting brownies and other bar recipes, but this is my easy cleanup secret. Scrape it along your counter to pick up the vast majority of your flour or other mess before cleaning to avoid clumps and messes that ironically become harder to clean. This also works as a spatula to lift cookies – and scones! – from your baking sheets, and I use it to carry chopped veggies and fruits from my chopping block to the bowl or pan. I own three of them because I use them so often!

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