it is possible that the following lacks serious logic. but, writing needs to occur.
things in my life that are substantial at the present moment include:
- -the inclusion of my blog in the local newspaper, the kitchisippi times
- -the bacon-date scones.
- -montreal, last weekend.
- -the presentation of my research to a number of other wonderful people, who had feedback and back-patting to relinquish upon me
to those of you coming here from the first of those substantial things: welcome. i’m sorry that post has been sparse lately. see also, the last of those substantial things. of the second substantial thing on that list, might i recommend eating them rather quickly? it’s for the greater good. they were delicious, though not as scone-like as one might anticipate. they were like a great, cakey cookie, with a smokey undertone. i added a bit of rolled oats here to balance that texture and make it heartier. i prefer them this way, i think. (though, that might be because i’m on an oatmeal kick) the other lesson here is that the thick cut bacon? it’s a must. (otherwise, the bacon kind of disintegrates into them).
go and make them. and then share them with people who are helping you in substantial ways.
adapted from bon appetit, march 2011
10 ounces thick-cut bacon slices
2 cups all purpose flour
1/2 cup rolled oats
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon coarse kosher salt
3/4 cup coarsely chopped pitted Medjool dates
1/2 cup (1 stick) chilled unsalted butter
2/3 cup buttermilk
line baking sheet with parchment paper. 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, oats, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl.
coarsely chop cooled bacon.
add bacon and dates to flour mixture; toss to coat.
coarsely grate butter into flour mixture. using fork, stir in butter.
add buttermilk; stir until large moist clumps form.
using hands, knead mixture briefly in bowl until dough forms.
transfer dough to floured work surface.
pat into 8-inch round. cut into 8 wedges.
transfer scones to sheet. cover and chill for 2 hours.
remove from fridge and brush with reserved bacon drippings. sprinkle with raw sugar.
bake scones at 400F until golden brown, 16 to 18 minutes.
serve warm or at room temperature.
*for the record, these are in no way a replacement for the insane bacon-date brioche that can be found at edgar.