Savory Bacon & Date Cinnamon Scones
Sweet and savory bacon & date cinnamon scones with rosemary are soft and delicious. Easy to make, they’re the best breakfast or brunch recipe.
I’d take scones or muffins over bagels any day. I just love how they have a soft, tender crumb and pair perfect with coffee or tea. They can be sweet and fruity or savory and cheesy.
These savory bacon & date cinnamon scones are slightly sweet and slightly salty giving them an irresistible flavor. Made with whole wheat flour, maple syrup and hints of rosemary, they’re simple yet delicious.
Paired with my homemade date and apricot jam and some butter, they’re a delightful breakfast treat!
Don’t scones make you feel all fancy? I feel like I should be wearing a ruffle dress and drinking a cup of tea with my pinky up.
Biscuits vs Scones, what’s the difference?
While some people say biscuits and scones are the same thing, the difference really just comes down to the ingredients and textures:
Biscuits do not have eggs, while scone recipes typically have 1 or 2.
Scones are not meant to be flaky, while biscuits are famous for their flaky, buttery texture.
Biscuits are brushed with melted butter before baking and scones are brushed with an egg wash.
Tips for making the best, soft & fluffy scones:
- Freeze your butter while you prep the remaining ingredients until you it’s needed in the recipe. Cold butter creates that tender and flaky texture!
- Grating the butter will also ensure it’s in small, bite size pieces, which also creates that tender crumb.
- Don’t overwork your dough…it will make the scones tough and dense.
- Brushing the scones with an egg wash gives them a nice shine and allows the sugar to stick.
Can you make scones a day before?
Scones can be baked ahead and kept in the freezer for up to 2-3 months.
They can also be made the night before and stored unbaked in airtight container or bag.
Baked scones will last 2-3 days room temperature in airtight container or in the refrigerator for up to 1 week.
These savory bacon & date cinnamon scones are made using an even amount of whole wheat and all-purpose flour which gives them their sturdy, yet tender texture. The maple syrup is added for sweetener so these scones are made with just natural sugar.
The dates and bacon pair wonderfully together for that sweet and salty combination. The rosemary adds another savory element and flavor and the cinnamon brings it all together with its warmth and sweetness.
Try these savory scones for your next brunch or breakfast party. Or, make them ahead for an on-the-go quick breakfast!
Savory Bacon & Date Cinnamon Scones
- 4 tbsp butter
- 4 slices of bacon cut into 1” pieces
- 1 cup dates pitted and chopped
- 2 tsp dried rosemary divided
- 2 Eggs + 1 For Egg Wash
- 1/3 cup Maple Syrup or honey
- 1/2 cup Greek yogurt or sour cream
- 1 1/2 cups All-purpose flour
- 1 1/2 cups Whole wheat flour
- 1 tbsp Cinnamon
- 1/2 tsp Salt
- 1 tbsp Baking powder
- Course sugar for sprinkling I used turbinado
Place the butter in the freezer to get it extra cold. Line baking sheet with parchment paper.
Heat saute pan over medium heat and add bacon. Cook until crispy and browned, about 5 minutes. Add chopped dates and 1 tsp of rosemary. Cook additional 2-3 minutes. Set aside.
In a small bowl, whisk together the 2 eggs, maple syrup and Greek yogurt. Set side.
In a larger bowl, mix together the all purpose flour, whole wheat flour, cinnamon, salt, remaining 1 tsp of rosemary and baking powder. Stir in the bacon and date mixture.
Remove the butter from the freezer and grate it onto the flour mixture. Using your hands, work the butter into the flour mixture by rubbing it with your fingers to fully and evenly incorporate. You should have small, crumbly pieces.
Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined.
Transfer the dough onto a lightly floured surface and gently shape into an 8″ wide and 1″ thick disk. Place on parchment lined baking sheet.
Place the dough into the freezer for 15 minutes. While chilling, preheat oven to 425 degrees.
Remove the dough from the freezer and cut it into 8 wedges. Spread about 1″ apart on baking sheet (I alternate direction every other scone to fit more on the pan).
Place egg in small bowl and whisk. Brush the tops of each scone with egg wash and sprinkle with sugar.
Bake in oven for 15 minutes or until the tops are light golden brown.