Maple, Bacon, and Date Scones: A Sweet and Savory Symphony

The aroma of baking scones always transports me back to my grandmother’s kitchen. She wasn’t a fancy baker, but her scones were legendary – simple, rustic, and utterly comforting. One particular autumn, she decided to get adventurous. The result was a scone bursting with the smoky seduction of bacon, the chewy sweetness of dates, and the cozy warmth of maple syrup. This Maple, Bacon, and Date Scone recipe is my homage to that perfect, unexpected creation. It’s a delightful blend of sweet and savory that’s guaranteed to elevate your morning coffee or afternoon tea.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yields: 16 scones
• Dietary Type: Not Gluten-Free

Ingredients

• 1 ¾ cups whole wheat flour
• 1 ½ cups unbleached all-purpose flour
• ¼ cup firmly packed dark brown sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 10 tablespoons cold salted butter, cut into ½-inch cubes
• 1 ½ cups pitted chopped dates
• 12 ounces sliced bacon, cut into ½-inch wide pieces, cooked until crisp, drained, and cooled
• 1 cup buttermilk
• ⅓ 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)

Equipment Needed

• Large bowl
• Whisk
• Pastry blender or fingertips
• Measuring cup
• Lightly floured work surface
• 2 ½-inch round cookie cutter
• 2 large rimmed baking sheets
• Parchment paper or silicone baking mats
• Small bowl
• Pastry brush

Instructions

1. Preheat your oven: Position oven racks in the top third and center of the oven. Preheat the oven to 400°F (200°C).
2. Prepare your baking sheets: Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
3. Combine dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed to ensure a consistent rise.
4. Cut in the butter: Using a pastry blender or your fingertips, cut the cold butter into the flour mixture. Work quickly so the butter doesn’t melt too much. The mixture should resemble coarse crumbs with some pea-sized pieces of butter remaining. These small butter pieces will create flaky layers in your scones.
5. Incorporate dates and bacon: Add the chopped dates to the bowl and toss them with the flour mixture to coat. This helps prevent them from clumping together. Repeat with the cooked and cooled bacon. Even distribution is key for the best flavor in every bite.
6. Combine wet ingredients: In a measuring cup, whisk together the buttermilk and ⅓ cup of maple syrup. Using Grade B maple syrup adds a deeper, richer maple flavor.
7. Combine wet and dry: Pour the buttermilk mixture into the flour mixture. Stir just until combined. Be careful not to overmix the dough, as this will result in tough scones. A few streaks of flour are perfectly fine.
8. Shape the scones: Turn the dough out onto a lightly floured work surface. Gently knead it a few times to bring it together. Roll the dough out into a 1-inch thick round.
9. Cut out the scones: Using a 2 ½-inch round cookie cutter, cut out scones as close together as possible to minimize scraps. Press firmly to cut through the dates and bacon.
10. Arrange on baking sheets: Place the cut scones on the prepared baking sheets, arranging them at least 2 inches apart. This allows for proper air circulation and even baking.
11. Re-roll scraps: Gently press the scraps of dough together, roll them out again, and cut out more scones.
12. Prepare the egg wash: In a small bowl, whisk together the egg and the remaining 1 tablespoon of maple syrup. This will give the scones a beautiful golden-brown sheen.
13. Brush and sprinkle: Brush the tops of the scones lightly with the egg mixture and sprinkle generously with demerara sugar. The demerara sugar adds a delightful crunch and sweetness to the tops of the scones.
14. Bake: Bake the scones, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until they are golden brown, about 20 minutes. Rotating ensures that the scones bake evenly.
15. Cool: Let the scones cool on the baking sheets for 10 minutes before serving. This allows them to firm up slightly.
16. Serve: Serve warm and enjoy!

Expert Tips & Tricks

• Keep ingredients cold: Using cold butter and buttermilk is crucial for creating flaky scones. The cold butter creates pockets of steam as it bakes, resulting in a lighter, more tender texture.
• Don’t overmix: Overmixing the dough develops the gluten, leading to tough scones. Stir just until the ingredients are combined.
• Freeze for later: You can freeze unbaked scones for up to 2 months. Freeze them on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Crisp the bacon perfectly: For the best bacon flavor and texture, cook the bacon until it is crisp but not burnt. Crumble it into small pieces after it cools.
• Add a glaze: For extra sweetness, drizzle a simple maple glaze over the cooled scones. Combine powdered sugar with a touch of maple syrup and milk until you reach your desired consistency.

Serving & Storage Suggestions

These Maple, Bacon, and Date Scones are best served warm, ideally within a few hours of baking. They are delicious on their own or paired with a pat of butter, clotted cream, or a dollop of mascarpone cheese. They also make a wonderful accompaniment to a cup of coffee or tea.

To store leftover scones, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Reheat them in a low oven (around 300°F or 150°C) for a few minutes to restore their warmth and texture. You can also freeze baked scones for up to 2 months. Thaw them overnight in the refrigerator or reheat them directly from frozen.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	340.7 kcal	N/A
Calories from Fat	159 g	47%
Total Fat	17.7 g	27%
Saturated Fat	8 g	40%
Cholesterol	45.8 mg	15%
Sodium	443.8 mg	18%
Total Carbohydrate	40.8 g	13%
Dietary Fiber	2.8 g	11%
Sugars	20 g	79%
Protein	6.7 g	13%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour and whole wheat flour with a gluten-free all-purpose flour blend. Be sure to add a binder like xanthan gum.
• Vegetarian: Substitute the bacon with vegetarian bacon bits or smoked paprika for a smoky flavor.
• Nut-Free: Ensure all ingredients are nut-free.
• Spice it up: Add a pinch of cinnamon, nutmeg, or ginger to the dry ingredients for a warming spice note.
• Citrus zest: Add the zest of an orange or lemon to the dry ingredients for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular maple syrup instead of Grade B?
A: While you can, Grade B maple syrup (now labelled as Grade A Dark Color Robust Taste) has a richer, more intense flavor that complements the bacon and dates beautifully.

Q: What if I don’t have buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for 5 minutes before using.

Q: Can I make these ahead of time?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Or, you can freeze the unbaked scones.

Q: My scones are dry. What did I do wrong?
A: Overbaking or using too much flour can result in dry scones. Be sure to measure your flour accurately and don’t overbake them.

Q: Can I use different dried fruit?
A: Absolutely! Dried cranberries, apricots, or figs would also be delicious in these scones. Adjust the amount to your liking.

Final Thoughts

I sincerely hope you’ll give these Maple, Bacon, and Date Scones a try. They truly are a delightful combination of flavors and textures, perfect for a special occasion or a simple weekend treat. Feel free to adapt the recipe to your own preferences and don’t hesitate to share your feedback with me. Serve them with a steaming mug of coffee or a glass of chilled apple cider, and savor every delicious bite! Happy baking!