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Prep Time: 40 Minutes Cook Time: 150 Minutes |
Ready In: 190 Minutes Servings: 8 |
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Gjelina chef Travis Lett and pastry chef Meave Mcauliffe have perfected this sweet-savory treat. It's essential to work the dough as little as possible, says Lett. If there are streaks of unincorporated butter or flour, that's fine. And Lett has a serving suggestion, too. Try them with a high-quality farmstead butter and some flaky sea salt. Lovely. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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