Maple, Bacon, and Date Scones

READY IN: 1hr 20mins
YIELD: 16 scones




  • Position oven racks in the top third and center of the oven; preheat oven to 400°.
  • Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
  • Scones--in a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, and salt.
  • Using a pastry blender or your fingertips, cut in the butter until the mixture is crumbly with some pea-sized pieces of butter.
  • Add the dates and toss to coat with the flour mixture; repeat with the bacon.
  • Whisk the buttermilk and 1/3 cup of maple syrup together in a measuring cup.
  • Pour into the flour mixture and stir just until combined; do not overmix.
  • Turn the dough out onto a lightly floured work surface and knead a few times.
  • Roll out into a 1-inch thick round.
  • Using a 2 1/2 inch round cookie cutter, pressing firmly to cut through the dates, cut out scones as close together as possible to avoid excess scraps.
  • Arrange at least 2 inches apart on the prepared baking sheets.
  • Gently press the scraps together, roll out again, and cut more scones.
  • In a small bowl, whisk together the egg and remaining 1 tablespoon maple syrup.
  • Brush the tops of the scones lightly with the egg mixture and sprinkle with the Demerara sugar.
  • Bake, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the scones are golden brown, about 20 minutes.
  • Let cool on the pans for 10 minutes.
  • Serve warm.