- 8
Ingredients
- 7 slices (about 10 oz.) thick, center-cut bacon slices
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1/2 cup natural cane sugar
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. coarse kosher salt
- 1 tsp. freshly ground black pepper
- 3/4 cup coarsely chopped dried figs (I used black mission)
- 1/2 cup (1 stick) chilled unsalted butter
- 2/3 cup buttermilk
- Raw or coarse sugar
Preparation
Step 1
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, salt and pepper 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.
Preheat oven to 400°f. Line baking sheet with parchment paper. 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.