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Author Notes: The ultimate breakfast scone. The browned butter adds nutty layer to the sweet dates and salty bacon. The aroma of your favorite breakfast fills your kitchen —Marie Fama Valdes
Makes 9 large
- 1/2 cup Butter
- 3 pieces bacon, chopped and cooked crisp
- 2 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 3/4 cup chopped pitted dates
- 2 teaspoons maple flavored extract
- 1 cup half and half
- 3 tablespoons sparkling sugar for sprinkling
- In a medium sauce pan melt butter on medium heat level. Butter will begin to foam, continue to cook butter stirring continuously until golden brown in color, approximately 3-5 minutes. Watch carefully and do not burn. Cool butter to a solid state, you can refrigerate to speed up the cooling.
- In a medium sauce pan, cook chopped bacon until crisp, drain and set aside.
- Preheat oven to 400 degree. Line a large baking sheet with a silicone mat or parchment paper.
- In a medium bowl, combine flour, baking powder, salt and brown sugar. Whisk to combine. Add chopped dates and bacon and whisk.
- Scrap the cooled brown butter and incorporate into the flour mixture until small lumps of butter are well distributed.
- Pour 1 cup half and half into a measuring cup and add the maple extract, stir to combine. Add to the flour mixture and stir just until incorporated.
- Drop 1 cup size pieces of dough onto baking sheet about 2 inches apart. Sprinkle top of each scone with sparkling sugar.
- Bake approximately 25 minutes until golden brown. A toothpick inserted in the middle of a scone should come out clean. Move scones to wire rack and cool.
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