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Smoked Honey, Fennel, Bacon Scones

Smoked Honey, Fennel, Bacon Scones

Smokey, slightly sweet, with fresh fennel and citrus, black pepper, bacon, and a buttery oat flour base. These smoked honey, fennel, bacon scones are my new favorite brunch food!

Prep Time 15 minutes
Cook Time 30 minutes
Servings 8


  • 2 Cups All purpose Flour Or use gluten free AP Flour
  • 1/2 cup oat flour
  • 2 teaspoons baking powder
  • 1.5 tablespoon orange zest divided
  • 2 tablespoons fresh fennel chopped
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 5 thick strips of Applewood Bacon
  • 1/2 cup unsalted butter cold and diced
  • 1/4 cup smoked honey
  • 1 large egg
  • 1 - 1¼ cup heavy cream start with one cup and use more as needed
  • 1/8 cup heavy cream for brushing over scones before baking

Smoked Honey Orange Glaze

  • 1/4 cup smoked honey
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 1 tablespoon butter


  1. 1. Preheat the oven to 400 degrees F. Line a baking sheet with nonstick foil. Put the bacon in a single layer and bake for about 15 minutes, until crispy. Then carefully remove to paper towels and allow it to cool. Once cool, crumble it into bits and set aside.

    2. Next. mix the dry ingredients in a large bowl. Add the flours, baking powder, baking soda, salt, and pepper. Then give it a mix. Grate fresh orange zest and divide the zest so you save a teaspoon for the glaze. Then Incorporate the rest along with some fresh fennel into the dry ingredients.

    3. In another bowl, whisk together the egg and heavy cream. Drizzle that over the dry ingredients. Pour in the smoked honey. Mix to incorporate it into a dough. Finally, add in the bacon bits. The dough shouldn’t be crumbly or too sticky. It should come together cohesively to form a disc for the next step.

    4. Then turn the scone mixture onto either a lightly floured surface or a piece of parchment paper. Pat it into a round that is about 3/4 inch thickness. Use a knife to slice it into 8 wedges.

    5. Then place the wedges onto a parchment lined baking sheet. Brush the scones with heavy cream. Bake for 25-30 minutes.


    6. Put a small saucepan over medium low heat. Add all of the ingredients and heat for 5 minutes. Then remove from the heat.

    7. Brush glaze over each scone while they are hot. Then repeat.

    8. Allow the scones to cool until ready to ser

Recipe Notes

To make this scones gluten free, Use Gluten Free AP Flour in Place of regular flour.