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Banana Java SconesBanana Java Scones

Banana Bacon Java Scones with Maple Glaze

By: Keith - Mount Healthy, OH - 2014 Recipe Contest Submission

This scone is a perfect combination of sweet and savory. Add a cup of Door County Coffee to wash it down and we guarantee you will have a Great Mornin'!

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.

Featured ingredient: Elite Espresso 10 oz. Bag Ground


  • 8 strips bacon
  • 2 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1/2 cup butter
  • 1/2 cup mashed very ripe bananas
  • 1/4 cup milk
  • 1/4 cup strong brewed Door County Coffee Mocha Java, room temp
  • 1 1/2 tsp vanilla
Maple glaze
  • 3/4 cup powdered sugar
  • 1-2 Tbsp maple syrup


1. Preheat oven to 425 degrees.
2. Line a baking sheet with parchment paper; set aside.
3. Place bacon in a large skillet; cook until crisp.
4. Remove from skillet and place on paper towel to drain. Crumble bacon; set aside.
5. In a large bowl, combine flour, baking powder, salt and sugar.
6. Add butter, and using a pastry cutter, cut in butter until the mixture resembles fine crumbs.
7. In a medium size bowl, combine bananas, milk, Mocha Java coffee and vanilla; add to dry mixture.
8. Add bacon, stirring gently to make a moist dough.
9. On a lightly floured board, knead dough for approximately 30 seconds.
10. Pat dough on board to a 1/2 inch thickness.
11. Using a 3 inch biscuit cutter, cut out rounds.
12. Place on prepared baking sheet.
13. Bake for approximately 14-15 minutes, until gently golden.
14. In a small bowl, combine powdered sugar and 1 Tbsp maple syrup.
15. Stir until smooth, add more syrup if necessary.
16. Drizzle over warm scones.

Makes: 8-10 scones

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