Maple, Bacon, and Date Scones |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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In 'Tate's Bake Shop: Baking for Friends' by Kathleen King Ingredients:
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) |
Directions:
1. Position oven racks in the top third and center of the oven; preheat oven to 400°.
2. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
3. Scones-in a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, and salt.
4. Using a pastry blender or your fingertips, cut in the butter until the mixture is crumbly with some pea-sized pieces of butter.
5. Add the dates and toss to coat with the flour mixture; repeat with the bacon.
6. Whisk the buttermilk and 1/3 cup of maple syrup together in a measuring cup.
7. Pour into the flour mixture and stir just until combined; do not overmix.
8. Turn the dough out onto a lightly floured work surface and knead a few times.
9. Roll out into a 1-inch thick round.
10. 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.
11. Arrange at least 2 inches apart on the prepared baking sheets.
12. Gently press the scraps together, roll out again, and cut more scones.
13. In a small bowl, whisk together the egg and remaining 1 tablespoon maple syrup.
14. Brush the tops of the scones lightly with the egg mixture and sprinkle with the Demerara sugar.
15. 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.
16. Let cool on the pans for 10 minutes.
17. Serve warm.
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