Bacon & Date Scones

I will apologize in advance for this post. It will jeopardize your healthy lifestyle.

Apparently I live in the 3rd healthiest county in Arkansas, according to an article in our local newspaper Like everyone, I try very hard to be healthy. I try to walk a couple of miles nearly every single day. Water is my drink of choice (except for maybe a glass of wine or a martini). I take multivitamins to make sure I'm receiving all my nutrients. I take two fish oil capsules to help keep my cholesterol in check. I don't eat fast food. I use olive oil instead of butter, eat beef only occasionally, substitute brown rice for white rice whenever possible...you know...all those things "they" tell you do, whoever "they" happen to be.

But when I come across an idea for a recipe as tempting as Bacon & Date Scones....well, I just throw caution and healthy diet to the wind. I can't help it. I'm just a livin' on the edge kinda gal.

There are generally two types of scones: European and American. The scones we make here in the U.S. tend to be more sweet (we love our sugar!) with a drier, flaky crumb. By contrast, European scones are less sweet and have the tender crumb of a drop biscuit. I like both types, but I thought the lighter texture of the European style scone would lend itself best to the bacon and dates.

I used medjool dates for this recipe, which just happened to be available in bulk at Fresh Market when I made the trip there last week. The date pieces sold prepackaged are covered in sugar to keep the pieces from sticking together, but would have provided additional sweetness to the finished scone that I didn't want that.

This morning, Tom cut his scone horizontally and toasted it. It really brought out the flavor of the bacon.



I swear to you these babies are worth every extra mile you have to walk.

Bacon & Date Scones

PRINTABLE RECIPE HERE

• 8 slices bacon
• 2 cups all purpose flour
• ⅓ cup sugar
• 4 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup medjool dates (about 8), pitted and coarsely chopped
• 6 tablespoons cold butter
• ½ cup buttermilk
• ¼ cup sour cream
• 1 egg
• Turbinato or raw sugar

Preheat oven to 400 degrees.

If you are not using a scone pan, line a baking sheet with parchment paper.

Cook the bacon in a skillet over medium high heat until just crisp. Transfer the cooked bacon to paper towels and allow to cool. Reserve the bacon drippings.

In a medium bowl, whisk the flour, ⅓ cup sugar, baking powder and salt.
Coarsely chop the cooled bacon and add it to the flour mixture. Add the chopped dates and toss to coat well. If the date pieces stick together, break them apart.

In a small bowl, whisk together the buttermilk, sour cream and egg and set aside.

Using a coarse grater, grate the cold butter into the flour mixture. Toss well with a rubber spatula to combine.

Add the buttermilk mixture and stir quickly until mixture comes together. Do not over mix or the scones will be tough. Transfer the dough to a floured work surface and briefly knead the dough (just a couple of times) and quickly form the dough into an 8-inch circle. Cut the circle into 8 wedges. Transfer the scones to the baking sheet or a scone pan sprayed with cooking spray. Let the scones rest for about 10 minutes.

Brush the tops of the scones with the reserved bacon drippings and sprinkle with raw or Turbinato sugar.

Bake for 16 to 18 minutes until slightly golden brown and a tester inserted into the center of a scone comes out clean.