Bacon and Date SCONES

Brunch has always been a good time for our family to regroup on weekends. I keep searching for new things to make in a jiffy, while using ingredients onhand. SCONES have always held an attraction for me. In a previous trip to London, I enjoyed scones with tea tremendously, and have been trying to find a good recipe since. In this March’s issue of  “Bon Appetit” Magazine, I found a good recipe for “Bacon and Dates Scones”. Both these ingredients are favorites of my son, so I had them readily available. I got cooking right away.

BACON AND DATE SCONES

* Recipe from “Bon Appetit” Magazine, March 2011 issue

10 ounces thick-cut bacon slices (about 1 cup when chopped up)

2 cups all purpose flour

1/2 cup sugar

1 and 1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon coarse kosher salt (or rock salt)

3/4 cup coarsely chopped pitted dates

1/2 cup chilled unsalted butter ( 1 stick)

2/3 cup milk

raw sugar for sprinkling

1. Cook bacon in heavy large skillet over medium heat until cooked through, but not yet crisp, turning occasionally. Transfer bacon to paper towels to drain. Pour bacon drippings from skillet into a small heatproof bowl and reserve for later.
2. Whisk flour, 1/2 cup sugar, baking powder, baking soda and salt in large bowl.
3. Coarsely chop cooled bacon. Add bacon and dates to flour mixture. Toss to coat.
4. Cut up butter in small, thin bits and add to flour mixture. Stir in well, using a fork.
5. Add milk and stir until large, moist clumps form. Using hands, knead mixture briefly in bowl until dough forms.
6. Pat into rounds, about 2 inches in diameter. Transfer scones to baking sheet lined with parchment paper. Cover with plastic wrap and chill for about 2 hours.
7. After chilling scones, brush with reserved bacon drippings. Sprinkle with raw sugar.
8. In a preheated oven of 400 degrees, bake the scones for 16 to 18 minutes. Serve warm.

 

COOK’S COMMENTS:  I used regular milk, instead of buttermilk indicated on the recipe.  Raw sugar, is available in most supermarkets. The brand I have in my cupboard is “Sugar in the Raw”. It resembles brown sugar, but has larger, coarser granules.

This recipe is easier than it looks. It is delightful served with good butter or any favorite jam. Best of all, it is splendid when served warm and paired with a good cup of tea. Cheerio!

bacon Bacon and date scones Bon Appetit magazine brunch ideas dates London March 2011 issue raw sugar Sugar in the Raw Posted under Cooking by Elizabeth Q.