Sunday, April 17, 2011

Bacon Fig Scones

I made this Bacon Fig Scones using Macheesmo's recipe because I was still in the mood some bacon-y scones even after having Bacon Cheddar Scones in the past week and since I had some dried figs that I needed to use. I thought that if bacon and figs are great together with Brussels Sprouts, they would be perfect in pastries too - sweet and salty goodness.


3 1/2 cups all-purpose flour
3/4 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks (1/2 lb) unsalted butter, cut into small cubes
1/3 lb dried figs, cut into small dice
8 slices bacon, cooked and roughly chopped
1 1/4 cup heavy whipping cream
1/4 cup maple syrup
1 egg
2 tablespoons cream or water
raw sugar for sprinkling

  • Mix flour, sugar, salt, baking powder and baking soda together.
  • Cut in the butter until you have pea-sized pieces.
  • Add in the chopped figs and bacon and stir to combine.
  • Add all of the liquid and stir a few times until just mix.
  • Remove dough from bowl and place on a lightly floured flat surface.
  • Pat the dough into a ball.
  • Using a well-floured rolling pin or palms of your hands, flatten the dough into a flat disk about 3/4 - 1 inch thick.
  • Cut the dough into 8 to 10 wedges, depending on the size scone you prefer.
  • Whisk the egg and water in a small mixing bowl.
  • Brush each wedge with the egg wash.
  • Place scones on a baking sheet lined with parchment paper or silicone mat; bake for 20 minutes, or until golden brown and no longer sticky in the middle.

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