If you have ever savored a bacon wrapped date as an hors d'oeuvre, you are going to love these sweet and savory scones. From Bon Appetit, this recipe makes just the right amount for your 10 inch dutch oven. Rather than kneading, patting out the dough and cutting it into wedges, I took the easy way out and plopped spoonfuls of batter right into my well oiled oven. They baked for 20 minutes with 10 coals in a ring around the base of the oven and 24-26 on the lid. Don't worry if they fuse together while baking, just cut them while they're hot and allow them to cool a bit before removing from your oven.
Bacon and Date Scones
10 slices thick-cut bacon
2 cups all purpose flour
1/2 cup sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup coarsely chopped pitted Medjool dates
1/2 cup (1 stick) chilled, unsalted butter, cut into small pieces
2/3 cup buttermilk
Raw sugar for sprinkling tops of scones
Lightly oil or spray dutch oven.
Cook bacon in large skillet over medium heat until cooked through but still tender and not crisp.
Transfer bacon to paper towels to drain; cool.
Pour bacon drippings from skillet into small heatproof bowl and reserve.
Coarsely chop cooled bacon.
In large bowl, whisk flour, 1/2 cup sugar, baking powder, baking soda and salt until well combined.
Using pastry blender or two knives cut cold butter into flour until mixture resembles small crumbs.
Add bacon and dates to flour mixture; mix until well combined.
Add buttermilk, stir until just combined.
Drop dough by large spoonfuls into prepared dutch oven.
Brush with reserved bacon drippings and sprinkle with raw sugar.
Bake at 400 degrees for 18-20 minutes or until golden brown.
Allow to cool slightly before removing from oven.
Makes 7-8 scones.
|Spoon batter into well oiled oven then brush with|
bacon drippings and sprinkle with sugar