Maple, Bacon, And Date Scones

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1 3/4 cups whole wheat flour
• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup firmly packed dark brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons cold salted butter, cut into 1/2-inch cubes
• 1 1/2 cups pitted chopped dates
• 12 ounces sliced bacon, cut into 1/2-inch wide pieces, cooked until crisp, drained and cooled
• 1 cup buttermilk
• 1/3 cup grade b pure maple syrup, plus
• 1 tablespoon grade b pure maple syrup
• 1 large egg
• 3 tablespoons demerara sugar (or other raw sugar)

Recipe

• 1 position oven racks in the top third and center of the oven; preheat oven to 400°.
• 2 line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
• 3 scones--in a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, and salt.
• 4 using a pastry blender or your fingertips, cut in the butter until the mixture is crumbly with some pea-sized pieces of butter.
• 5 add the dates and toss to coat with the flour mixture; repeat with the bacon.
• 6 whisk the buttermilk and 1/3 cup of maple syrup together in a measuring cup.
• 7 pour into the flour mixture and stir just until combined; do not overmix.
• 8 turn the dough out onto a lightly floured work surface and knead a few times.
• 9 roll out into a 1-inch thick round.
• 10 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.
• 11 arrange at least 2 inches apart on the prepared baking sheets.
• 12 gently press the scraps together, roll out again, and cut more scones.
• 13 in a small bowl, whisk together the egg and remaining 1 tablespoon maple syrup.
• 14 brush the tops of the scones lightly with the egg mixture and sprinkle with the demerara sugar.
• 15 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.
• 16 let cool on the pans for 10 minutes.
• 17 serve warm.