Best 8 Bacon And Dates Scones Recipes

BACON CHEDDAR SCONES

Steps:

• In the bowl of a stand mixer, add both flours, sugar, baking soda, and baking powder; mix on low speed to combine. Add butter, a little at a time, followed by salt. Continue to mix until the mixture has a "sandy" texture, about 5 minutes. Add heavy cream and crème fraîche, followed by the cheese, bacon, and chives. Continue mixing until just combined.
• Place dough on a cutting board and wrap in plastic. Using a rolling pin, shape into a rectangle (about 7x9-inches) and chill for 20 minutes.
• Preheat oven to 325 F. Once dough is chilled, cut it into rectangles and place on a rimmed baking sheet lined with parchment paper. Brush tops with heavy cream and add more cheese. Finish with freshly grated black pepper. Bake for 20 minutes.
• Scones are done when golden brown and the cheese is melted.

SAVORY BACON SCONES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon grease into a small glass container and chill until set, at least 1 hour. Cut bacon strips into 1/4-inch slices.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Combine flour and 1 tablespoon plus 1 teaspoon baking powder in a large bowl. Measure out 6 tablespoons plus 2 teaspoons chilled bacon grease into the bowl. Knead grease into the flour mixture with one hand, turning bowl with the other, until dough is crumbly.
• Make a well in the center of the dough and slowly pour in 10 tablespoons plus 2 teaspoons milk. Mix with one hand until milk is incorporated and dough feels wet to the touch. Form dough into a thick disc. Cut into 16 equal-sized pieces with a knife.
• Roll dough into individual balls and place them on the baking sheet. Flatten them into circles about 2 1/2 inches in diameter. Place a tablespoon of bacon slices in the center of 8 circles. Top with remaining circles of dough. Seal so that the top circle meets the bottom using your fingertips.
• Whisk egg yolk with maple syrup in a bowl; brush over sides and top of each scone. Let scones rest, about 15 minutes.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.
• Place a clean towel on a plate, transfer scones to the towel and fold towel over to keep warm.

BACON CHEDDAR SCONES

Steps:

• Heat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, stir together the flour, sugar, salt, and baking powder. Use the large holes of a box grater to grate the butter into the flour mixture, tossing occasionally as you shred. Stir in the bacon, scallions, and cheese.
• In another bowl, whisk together the egg and half and half. Combine the two mixtures and blend until the flour is moistened. Do not overmix.
• Turn the dough out onto a lightly floured surface. Pat it into a ½-inch-thick circle. Slice the round into 8 even wedges and transfer the scones to the prepared baking sheet, spacing them 2 inches apart.
• Bake the scones until golden brown on the top and bottom, rotating the pan halfway through, about 20 to 25 minutes. Let cool slightly before serving.

BACON-CHEDDAR CHEESE SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.
• Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.

MAPLE, BACON, AND DATE SCONES

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.

BACON AND DATES 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.

EASY BACON WRAPPED DATES - 4 WAYS!

Steps:

• Spray a cookie sheet with cooking spray or line with a silicone baking mat.
• Fill your Date with one of the fillings above.
• Wrap with bacon.
• Place a toothpick through the Date.
• Place on a baking sheet.
• Bake at 400 degrees for 20-25 minutes; rotates the pan halfway through.

BACON SCONES

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.