Maple Bacon Scones

March 25, 2013 | 1 Comment »

Have you guys seen or heard of the new Barista Style Coconut Creamers by So Delicious? There are 2 flavors; French Vanilla and Original. These make me extremely happy because a) they are LARGER, b) they are shelf stable, and c) the packaging looks super fancy! Normally I hate cooking/baking with creamer because I drink A LOT of coffee and tea throughout the day and I was afraid of running out. All I ever had on hand was those traditional teeny tiny containers. Which I’m not at all knocking because I stocked my fridge FULL of them. But it’ll be nice to have some larger containers that are more of a space saver AND shelf stable! Finally a creamer that’s shelf stable! Considering the nearest store I can obtain vegan creamers is a good 45 minute drive away this is great news for me! See all those exclamation points? I’m sure you can tell just how excited I am.

So far I’ve only tried the original flavor. It’s so rich and creamy! And since I had enough on hand I was able to finally part with some of my beloved creamer and bake with it. I decided to whip up a batch of maple bacon scones. Which go great with a cup of Unsweetened Vanilla Coconut Milk. Mmm…




Makes: 8 scones


For the glaze


  1. Preheat oven to 425°. Lay bacon strips on baking sheet lined with parchment paper. Sprinkle 1 tbsp brown sugar over the top. You can also rub the brown sugar into the strips a bit to try and spread it out more evenly. Cook for 5 minutes on one side, remove from oven, flip over, sprinkle with 1 tbsp brown sugar, and cook for another 5 minutes. Remove from oven and allow to cool. Once cool, cut into small dice and set aside.
  2. In a stand mixer combine both flours, baking powder, salt, nutmeg, cinnamon, and remaining 2 tbsp brown sugar. Mix until ingredients are incorporated. Cut the butter into the flour mixture and mix until mixture is coarse and resembles sand.
  3. Mix the extract into the coconut creamer. Add to the flour mixture and mix until just combined. Fold in bacon.
  4. Turn dough onto a lightly floured surface. Gently pat into an 8-10 inch circle with lightly floured hands. Cut into 8 wedges. Place on a baking sheet lined with parchment paper. Lightly brush the tops of the scones with a little coconut creamer. Bake for 15-17 minutes or until cooked through. Allow to cool completely before glazing.

Calories: 202 Fat: 5 g Sugar: 12 g Sodium: 304 mg Protein: 5 g Iron: 7%

1 Comment »

Scones! Maple! Bacon! These look fantastic! :)


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