Date Scones (with Bacon and Coffee)

Course: Breakfast, Brunch, Snacks, Tea / coffee break

Cuisine: Australasian, British, European

Prep Time: 45

Cook Time: 25

Total Time: 1 10

Servings: scones

Calories: 618kcal

Author: Dini Kodippili

Tender and buttery scones with a sweet, creamy texture from the dates, an amazing depth of flavor from the coffee, and an irresistible umami flavor from the bacon!

EASY - Making scones is easier than you think! Even complete beginners can make scones with a few simple tricks to get perfect results.

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Ingredients

115 g frozen butter 1 stick. Grated and then frozen again
300 g all-purpose flour About 2½ cups - Spoon and leveled.
4 tsp baking powder
½ tsp sea salt
120 mL Full fat milk ½ cup. Or Heavy cream (richer scone), or buttermilk. Plus some extra depending on the protein content of your flour
200 g seedless dates Sliced.
4 tbsp ground coffee
180 mL full fat milk ¾ cup
2 tbsp brown sugar
200 g cooked bacon chopped

Instructions

Heat the ¾ cup of milk and sugar and then add the ground coffee. Heat over low heat, covered, and let the coffee infuse for about 10 minutes. Strain this mix for a very strong coffee-milk solution. While still warm, add this to the sliced dates, and let them sit together until the dates absorb most of the milk/coffee mix.
200 g seedless dates, 4 tbsp ground coffee, 180 mL full fat milk, 2 tbsp brown sugar
Mix the baking powder, salt, and flour together and sift it twice. This it to make sure it mixes thoroughly and lightens up the flour mix.
300 g all-purpose flour, 4 tsp baking powder, ½ tsp sea salt
Add the grated frozen butter and rub it in lightly using your fingers. (You don’t want the butter to completely break down and integrate into the flour).
115 g frozen butter
Add the soaked dates and bacon and gently mix through using a spatula or wooden spoon. Add the ½ cup of milk and mix only until it comes together. If the mix seems too dry add another 1 or 2 tbsps of milk.
200 g cooked bacon, 120 mL Full fat milk
Turn out the dough on to a well floured surface, and fold it over to get a mass of dough that sticks together. Fold it over two more times, gently, being careful not to over handle the dough. Use floured hands to make it less sticky.
Pat the dough out lightly to a rectangle that is about 1.5 inches in thickness. Flour the surface of the dough. With a clean sharp knife cut the scone dough into 6-8 pieces. It is important to use a clean sharp knife for each cut. This will ensure that the scones rise properly. Place the scones in the fridge to rest.
Preheat oven to 400°F / 200°C. When the oven has preheated, line a baking tray with parchment paper, and take the scones out of the fridge.
Place the scones on the baking tray and brush the top with some milk. If you prefer scones with soft sides, place the scones right next to each other with the sides touching. If you like crusted sides, separate the scones with some space in between.
Bake in the oven for 20 minutes.
Remove from the oven, and let them cool slightly before serving.
Serve with some butter.

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