Saturday, October 22, 2011

Hello!? Fig, Bacon & Black Pepper Scones

Holy Guacamole.

My first time baking scones (told you I'm not a real baker) and this was the result?

Not exactly symmetrical, and far from perfect, but the taste?
I can't imagine anything better. Really. Savory, exotic, a bit sweet but not. What am I even talking about?

These scones. Please make them. They are special and wonderful, and what do I know from scones? (except that they are usually dry and miserable, except for my mother-in-law's).

I think these were best served with wine, or maybe I was drinking wine while I wrote this post.

I LOVED these.

The original recipe calls for dates with the bacon, but I had dried figs, so that's what it was going to be.

I made my own buttermilk by adding 2 tbsp of fresh lemon juice to 1 cup of whole milk. Let it sit on the counter for 20 minutes until thick and gross looking. Voila, buttermilk.

P.S. It wasn't easy finding whole wheat pastry flour, but Whole Foods had it, but if you can't find it, then just use 2 cups of regular flour, like the original recipe states.

Fig, Bacon & Black Pepper Scones (adapted from Bitchin Camero & Bon Appetit):

7 slices center-cut bacon slices
1 cup all purpose flour
1 cup whole wheat pastry flour
1/2 cup sugar
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. coarse kosher salt
1 tsp. freshly ground black pepper
3/4 cup coarsely chopped dried figs (I used black mission)
1/2 cup (1 stick) chilled unsalted butter
2/3 cup buttermilk (I used 1 cup of whole milk w/ 2 tbsp fresh lemon juice)
turbinado sugar for the top

Cook bacon in heavy large skillet over medium heat until cooked through but still tender and not crisp, turning occasionally. Transfer bacon to paper towels to drain; cool. Pour bacon drippings from skillet into small heatproof bowl and reserve.

Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt and pepper in large bowl. Coarsely chop cooled bacon. Add bacon and figs to flour mixture; toss to coat.

Coarsely grate the cold butter into flour mixture with a box grater. Using fork, stir in butter. Add buttermilk; stir until large moist clumps form. Using hands, knead mixture briefly in bowl until dough forms. The dough will be very sticky.

Transfer dough to floured work surface. Pat into 8-inch round. Cut into 8 wedges.

Transfer scones to sheet. Cover and chill scones for at least 2 hours (you can chill them overnight, so you have fresh baked warm scones for breakfast).

Preheat oven to 400°f. Line baking sheet with parchment paper. Brush with reserved bacon drippings (BEST PART!) . Sprinkle with raw sugar.

Cook 16 minutes till golden. Remove from baking sheet and cool on rack. Serve warm or at room temperature.

Scones are always best baked and eaten that day or they get stale. I froze the rest of them for best results.

Try them and let me know what you think!

PS The winners of the fig balsamic vinegar HATE contest are:

Tracy, whose husband HATES onions (poor girl) and Jenny B. who HATES stinky cheese of any kind. Please contact me with your addresses so you can receive your vinegar!


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Marnie said...

Figs + Bacon + Scones?


Joanne said...

Haha you'd like ANYTHING with figs...but to be fair this does sound pretty amazing. Love that sweet and salty and savory.

Bob said...

What. I'm not a big scone fan but I would be all over these. Course, there is bacon... heh.

Proud Italian Cook said...

I've been on a scone kick lately, these are dangerous Stace!

Proud Italian Cook said...

I've been on a scone kick lately, these are dangerous Stace!

The Japanese Redneck said...

I'm betting they were good.

oui Chef said...

OK...I'm sold! I'll be making these this weekend for company, thanks Stacey.