Maple Bacon And Date Scones Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, sugar, 2 tablespoons plus 2 teaspoons baking powder, and salt in a bowl. Add butter and cut in with your hands or a pastry blender until crumbly with all pieces of butter smaller than a small bean. (You can use a food processor.) Make a small well in the center of the mixture.
• Pour cream, maple syrup, and chopped bacon into the well. Combine with your hands, working quickly so butter does not melt, until the dough sticks together. Divide dough into 12 equal portions. Roll and gently press each portion into a scone about the size of your palm; place on a baking sheet.
• Bake in the preheated oven until tops spring back when lightly touched, 20 to 25 minutes. Remove from the oven and transfer to a wire rack.
• Mix powdered sugar, maple syrup, and milk for glaze together in a bowl until smooth. Drizzle over scones.

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.

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.