Coffee shop scones? No special stop is needed with our easy and delicious bacon, date and citrus combo. Bring on the coffee!
Bake-Off® Contest 45, 2012
Joanne Opdahl
Venice, California
Scones
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2 1/4
-
cups Pillsbury BEST® All Purpose Flour
-
1/3
-
cup sugar
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4
-
teaspoons baking powder
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6
-
tablespoons butter
-
1/2
-
cup chopped precooked bacon
-
1/2
-
cup chopped pitted dates
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1/2
-
cup chopped walnuts
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3/4
-
cup whipping cream
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1
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egg
Glaze
-
1/2
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cup sweet orange marmalade
-
2
-
tablespoons butter
Steps
-
1
Heat oven to 400°F. Spray 1 large cookie sheet with Crisco® Original No-Stick Cooking Spray. In large bowl, combine flour, sugar and baking powder; mix well. Using pastry blender or fork, cut in 6 tablespoons butter until mixture looks like coarse crumbs.
-
2
In small bowl, stir together bacon, dates and nuts. Stir 1 cup of bacon mixture into flour mixture; set remaining bacon mixture aside. Make a well in center of flour mixture. In small bowl, lightly beat cream and egg together with wire whisk. Pour into well of flour mixture. Stir with fork until flour mixture is moistened. Gently form into 2 balls.
-
3
Place balls about 3 1/2 inches apart on cookie sheet; pat each into 8-inch round. Using knife dipped in flour, cut each round into 8 wedges; do not separate. Sprinkle top of each round with remaining bacon mixture. Press mixture into dough.
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4
Bake 14 to 16 minutes or until edges are light golden brown.
-
5
In small microwavable bowl, microwave glaze ingredients on High 20 to 30 seconds or until melted, stirring until smooth. Spread glaze evenly over the 2 rounds. Carefully separate into 16 wedges. Serve warm.
-
1
Heat oven to 400°F. Spray 1 large cookie sheet with Crisco® Original No-Stick Cooking Spray. In large bowl, combine flour, sugar and baking powder; mix well. Using pastry blender or fork, cut in 6 tablespoons butter until mixture looks like coarse crumbs.
-
2
In small bowl, stir together bacon, dates and nuts. Stir 1 cup of bacon mixture into flour mixture; set remaining bacon mixture aside. Make a well in center of flour mixture. In small bowl, lightly beat cream and egg together with wire whisk. Pour into well of flour mixture. Stir with fork until flour mixture is moistened. Gently form into 2 balls.
-
3
Place balls about 3 1/2 inches apart on cookie sheet; pat each into 8-inch round. Using knife dipped in flour, cut each round into 8 wedges; do not separate. Sprinkle top of each round with remaining bacon mixture. Press mixture into dough.
-
4
Bake 14 to 16 minutes or until edges are light golden brown.
-
5
In small microwavable bowl, microwave glaze ingredients on High 20 to 30 seconds or until melted, stirring until smooth. Spread glaze evenly over the 2 rounds. Carefully separate into 16 wedges. Serve warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 120
% Daily Value
- Total Fat
- 13g
- 20%
-
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 230mg
- 10%
- Total Carbohydrate
- 29g
- 10%
-
- Dietary Fiber
- 1g
- 5%
- Sugars
- 12g
- Protein
- 4g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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