Best Bacon And Dates Scones Recipes

Bacon and Dates Scones image

Yield Makes 8

Number Of Ingredients 11

10 ounces thick-cut bacon slices
2 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon coarse kosher salt
3/4 cup coarsely chopped pitted Medjool dates
1/2 cup (1 stick) chilled unsalted butter
2/3 cup buttermilk
Raw sugar
Ingredient info: Raw sugar, which is sometimes called turbinado or demerara sugar, is available at most supermarkets and at natural foods stores.

Steps:

Preheat oven to 400°f. Line baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until cooked through but still tender and not crisp, turning occasionally. Transfer bacon to paper towels to drain; cool. Pour bacon drippings from skillet into small heatproof bowl and reserve.
Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl. Coarsely chop cooled bacon. Add bacon and dates to flour mixture; toss to coat. Coarsely grate butter into flour mixture. Using fork, stir in butter. Add buttermilk; stir until large moist clumps form. Using hands, knead mixture briefly in bowl until dough forms.
Transfer dough to floured work surface. Pat into 8-inch round. Cut into 8 wedges. Transfer scones to sheet. Cover and chill scones 2 hours. Brush with reserved bacon drippings. Sprinkle with raw sugar.
Bake scones until golden brown and tester inserted into center of scones comes out clean, 16 to 18 minutes. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Cool completely; store airtight at room temperature.

Maple, Bacon, and Date Scones image

Provided by ratherbeswimmin

Categories Scones

Time 1h20m

Yield 16 scones

Number Of Ingredients 14

1 3/4 cups whole wheat flour
1 1/2 cups unbleached all-purpose flour
1/4 cup firmly packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons cold salted butter, cut into 1/2-inch cubes
1 1/2 cups pitted chopped dates
12 ounces sliced bacon, cut into 1/2-inch wide pieces, cooked until crisp, drained and cooled
1 cup buttermilk
1/3 cup grade b pure maple syrup, plus
1 tablespoon grade b pure maple syrup
1 large egg
3 tablespoons demerara sugar (or other raw sugar)

Steps:

Position oven racks in the top third and center of the oven; preheat oven to 400°.
Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
Scones--in a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, and salt.
Using a pastry blender or your fingertips, cut in the butter until the mixture is crumbly with some pea-sized pieces of butter.
Add the dates and toss to coat with the flour mixture; repeat with the bacon.
Whisk the buttermilk and 1/3 cup of maple syrup together in a measuring cup.
Pour into the flour mixture and stir just until combined; do not overmix.
Turn the dough out onto a lightly floured work surface and knead a few times.
Roll out into a 1-inch thick round.
Using a 2 1/2 inch round cookie cutter, pressing firmly to cut through the dates, cut out scones as close together as possible to avoid excess scraps.
Arrange at least 2 inches apart on the prepared baking sheets.
Gently press the scraps together, roll out again, and cut more scones.
In a small bowl, whisk together the egg and remaining 1 tablespoon maple syrup.
Brush the tops of the scones lightly with the egg mixture and sprinkle with the Demerara sugar.
Bake, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the scones are golden brown, about 20 minutes.
Let cool on the pans for 10 minutes.
Serve warm.