Bacon and Date Scones

By jkelly117

Ingredients

• 8 8
• 40 TIME: 40 minutes
• 3 10 3 hours 10 minutes (includes chilling time)
• Recipe by Gjelina, Venice, California
• 2011 2011
• Ingredients
• 10 10 10 ounces thick-cut bacon slices
• 2 2 2 cups all purpose flour
• 1/2 1/2 1/2 cup sugar
• 1 1/2 1 1/2 1/2 teaspoons baking powder
• 3/4 3/4 3/4 teaspoon baking soda
• 1/2 1/2 1/2 teaspoon coarse kosher salt
• 3/4 3/4 3/4 cup coarsely chopped pitted Medjool dates
• 1/2 1/2 1/2 cup (1 stick) chilled unsalted butter
• 2/3 2/3 2/3 cup buttermilk
• Raw sugar
• ingredient info
• Raw sugar, which is sometimes called turbinado or demerara sugar, is available at most supermarkets and at natural foods stores.

Details

Servings 8

Preparation

Step 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.
*
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.