BACON AND DATES SCONES
Categories Breakfast Brunch Bake Father's Day Date Bacon Butter Buttermilk Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8
Number Of Ingredients 11
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 SCONES
In what just might be the ultimate breakfast treat, salty bacon is paired with sweet maple sugar and orange zest, then baked into light and tender pastries. Saving the bacon fat to use in the dough adds flakiness and an extra savory note to these irresistible glazed scones.
Provided by Zac Young
Time 1h
Yield 8 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Add the bacon to a medium nonstick skillet and cook over medium-high heat, stirring occasionally, until rendered, crisp and deep golden brown, 7 to 8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate and set aside. Carefully pour 1/4 cup of the bacon fat into a small heatproof bowl and place in the freezer to cool quickly and solidify, 10 to 15 minutes.
- Whisk together the flour, 1/2 cup maple sugar, the baking powder and salt in a medium bowl. Zest the orange and add it to the bowl.
- Cut the orange in half and squeeze the juice from one half into a small bowl. Reserve the other half for later. Add 1/2 cup milk to the bowl with the orange juice. (The milk will curdle.)
- Add the butter and chilled bacon fat to the flour mixture and gently rub it with your hands or use a pastry blender until it is coarse and mealy (you don't want to work it in completely). Fold in all but 1/4 cup of the reserved bacon.
- Whisk the egg into the curdled milk mixture. Add to the flour and butter mixture, folding until the dough just comes together.
- On a lightly floured surface, press the dough into a 3/4-inch-thick round. Cut the disk crosswise into 8 wedges and place on the prepared baking sheet.
- Squeeze the juice of the remaining orange half into a small bowl. Brush the top of each scone with the juice and sprinkle with the reserved bacon. Bake until the tops are golden brown, 20 to 25 minutes. Let cool for 10 minutes.
- Meanwhile, mix the remaining 1 cup maple sugar and 2 tablespoons milk in a medium microwave-safe bowl. Microwave to warm slightly and just melt the sugar, about 30 seconds. Stir again, then let cool slightly (the mixture will thicken as it cools). Dip the tops of the scones in the glaze and place on a wire rack to harden, about 30 minutes.
SAVORY CHEDDAR CHEESE BACON AND ONION SCONES
Steps:
- Preheat the grill on a medium flame.
- Using a medium sized bowl, mix flour, sugar, salt, onions, and bacon together. Let the mixture rise for about 30 minutes.
- Then add the eggs, buttermilk, and cheese. Continue mixing until a firm dough is formed. If the dough becomes a little watery, just add a little more flour.
- Place the dough on the counter and with sprinkle with flour. Then flatten it out with your hands. Using a circular cookie cutter, cut out 2-inch rounds.
- Line a small pan with parchment paper, and place the cut outs in the pan. Sprinkle desired amount of cheese on top and place the pan on a grill, lid closed, for 15 minutes.
- To plate, slice in half and spread with butter, or preferred topping.
BACON-CHEDDAR SCONES
Put Bacon-Cheddar Scones on your brunch, lunch or dinner menu! These small biscuit-like quick Bacon-Cheddar Scones with chives are delicious anytime.
Provided by My Food and Family
Categories Breakfast Bread Recipes
Time 31m
Yield Makes 16 servings, 1 scone each.
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Combine flour and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Whisk 2 eggs and half-and-half in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and chives. Shape into ball.
- Knead dough on lightly floured surface 10 times. Roll out to 12x6-inch rectangle. Cut into 8 (3-inch) squares; cut each square diagonally in half. Place, 2 inches apart, on baking sheet sprayed with cooking spray. Whisk remaining egg and water until blended; brush over dough triangles.
- Bake 14 to 16 min. or until scones are lightly browned. Serve warm.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
BACON SCONES
"I grew up with this very popular Bacon Scone recipe in Scotland. It pairs great with a salad." Teresa Royston, Seabeck, WA
Provided by Taste of Home
Time 35m
Yield 8 scones.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk eggs and milk. Stir into dry ingredients just until moistened. Fold in onion, cheese and two-thirds of the bacon., Transfer dough to a greased baking sheet. Pat into a 7-1/2-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining bacon. Bake 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 242 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 475mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
CHEESE & BACON SCONES
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Top with lashings of butter
Provided by Emma Freud
Categories Brunch, Snack
Time 45m
Yield makes 12
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and grease a 12-hole muffin tin. In a frying pan over a medium heat, fry the bacon for 5 mins until golden. Let it cool, then chop into chunks and set aside
- In a bowl, combine the flour, baking powder and 1 tsp sea salt. Using your fingers, mix the butter into the flour mixture until it resembles breadcrumbs
- In a small bowl, whisk together the milk, oil and egg. Tip into the dry mixture, and gently mix until the flour mixture is mostly moistened (lumps will remain). Stir in the bacon, chives and cheese, then spoon the batter into the muffin tin.
- Put the muffin tin in the oven and bake for 20 mins or until the tops are golden brown. Serve warm.
Nutrition Facts : Calories 292 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.6 milligram of sodium
BACON, EGG AND CHEDDAR SCONES
This wonderful recipe is from The Cheese Lover's Cookbook and Guide by Paula Lambert, adapted slightly cause I want MORE of everything. These scones also freeze beautifully (fully-baked). I individually wrap in double-foil and then breakfast is ready for me when I don't have time to make it.
Provided by evelynathens
Categories Scones
Time 32m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Note before you get started: Shredding or cubing the cheese depends on personal preference; the shredded blends into the pastry, but the cubed leaves little chunks of cheese throughout. I'm a Libra, so I do both. (shred half and cube half ,-)
- Preheat the oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
- Sift the flour, baking powder, and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, your hands, or food processor until incorporated.
- Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. Dump the flour-and-butter mixture into a clean bowl.
- Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
- Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4 inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form six triangles. Place the scones at least 1 inch apart on the baking sheet.
- Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones.
- Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm.
Nutrition Facts : Calories 601.5, Fat 41.9, SaturatedFat 23.7, Cholesterol 297.4, Sodium 822.1, Carbohydrate 34.3, Fiber 1.1, Sugar 0.5, Protein 21.6
MAPLE, BACON, AND DATE SCONES
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
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
More about "bacon and dates scones recipes"
COFFEE, BACON AND DATE SCONES - THE FLAVOR BENDER
From theflavorbender.com
5/5 (4)Estimated Reading Time 6 mins
- Heat the ¾ cup of milk and sugar and then add the ground coffee. Heat over low heat, covered, and let the coffee infuse for about 10 minutes. Strain this mix for a very strong coffee-milk solution. While still warm, add this to the sliced dates, and let them sit together until the dates absorb most of the milk/coffee mix.
- Mix the baking powder, salt, and flour together and sift it twice. This it to make sure it mixes thoroughly and lightens up the flour mix.
- Add the grated frozen butter and rub it in lightly using your fingers. (You don’t want the butter to completely break down and integrate into the flour).
- Add the soaked dates and bacon and gently mix through using a spatula or wooden spoon. Add the ½ cup of milk and mix only until it comes together. If the mix seems too dry add another 1 or 2 tbsps of milk.
BACON AND DATE SCONES RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (14)Servings 8
- 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.
READERS’ RECIPE SWAP: DATES | DALE BERNING SAWA | FOOD | THE …
From theguardian.com
SHOW ME YOUR TOTS! RECIPE | RECIPES, FOOD, STUFFED PEPPERS
From pinterest.nz
FOODCOMBO
COFFEE, BACON AND DATE SCONES - THE FLAVOR BENDER | DATE SCONES, …
From pinterest.co.uk
BACON AND DATE SCONES | RECIPE | COOKING BACON, COOKING, BACON
From pinterest.co.uk
BACON DATE SCONES - BLACKSTONE GRILL RECIPES
From blackstonegrillrecipes.blogspot.com
COFFEE, BACON AND DATE SCONES - THE FLAVOR BENDER | DATE SCONES, …
From pinterest.jp
FRESH COUNTRY GOAT CHEESE AND DATE SCONES - FOODNESS GRACIOUS
From foodnessgracious.com
GLUTEN FREE DATE BACON SCONES - SAVORY SPIN
From savoryspin.com
BACON AND DATE SCONES RECIPE ON FOOD52 | RECIPE
From pinterest.com
BACON-DATE SCONES WITH ORANGE MARMALADE GLAZE - PILLSBURY.COM
From pillsbury.com
BACON CHEDDAR SCONES - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
COFFEE, BACON AND DATE SCONES | THE FLAVOR BENDER | DATE SCONES, …
From pinterest.ca
BACON AND CHEESE SCONES - SIMPLY SAVOURY MEALS
From simplysavourymeals.com
COFFEE, BACON AND DATE SCONES | FOODIVA | COPY ME THAT
From copymethat.com
WALNUT AND DATE SCONES AND FETA SUNDRIED TOMATO AND THYME …
From whysimpleisbetter.wordpress.com
BACON DATE SCONES - LOS ANGELES MAGAZINE
From lamag.com
COFFEE, BACON AND DATE SCONES | THE FLAVOR BENDER | DATE SCONES ...
From pinterest.jp
COFFEE BACON DATE SCONES ARCHIVES - YOUR MOOD YOUR FOOD
From yourmoodyourfood.com
CRANBERRY DATE SCONES RECIPE - BETH HENSPERGER | FOOD & WINE
From foodandwine.com
BACON AND DATE SCONES | DATE SCONES, COOKING AND …
From pinterest.ca
SCONES 101 AND BACON CHEDDAR SCONES! - THE PIONEER …
From thepioneerwoman.com
BACON SCONE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BACON AND DATE SCONES - GASTRONOME TART
From gastronometart.typepad.com
120 BEST SCONE IDEAS | SCONE RECIPE, SCONES, FOOD - PINTEREST
From pinterest.nz
BACON AND DATES SCONES - PLAIN.RECIPES
From plain.recipes
MAPLE BACON AND DATE SCONES FOOD- WIKIFOODHUB
From wikifoodhub.com
BACON AND DATE SCONES | RECIPE | DATE SCONES, SCONE RECIPE, SCONES
From pinterest.com
OVERNIGHT BACON AND WHITE CHEDDAR SCONES - THE FOOD CHARLATAN
From thefoodcharlatan.com
SAVORY BACON & DATE CINNAMON SCONES - WINE A LITTLE, COOK A LOT
From winealittlecookalot.com
MAPLE BACON AND DATE SCONES BEST RECIPES
From recipesforweb.com
BACON AND DATES SCONES RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
JANUARY COFFEE OBSESSION PART 1: COFFEE, BACON, AND DATE SCONES
From yourmoodyourfood.com
You'll also love