MAPLE, BACON, AND DATE SCONES

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Maple, Bacon, and Date Scones image

Make and share this Maple, Bacon, and Date Scones recipe from Food.com.

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.

Nutrition Facts : Calories 340.7, Fat 17.7, SaturatedFat 8, Cholesterol 45.8, Sodium 443.8, Carbohydrate 40.8, Fiber 2.8, Sugar 20, Protein 6.7

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