Ok so is it weird that when I think of scones I think of two elderly little English women sipping tea with pinky fingers extended, discussing the latest that’s going on with the Queen? I don’t know, I can’t explain it, but that’s just where my mind goes. I also want to call the scone a “crumpet” (even thought it’s NOT a crumpet) and speak with an English accent – albeit a terrible English accent, but an English accent nonetheless.
Scones begin with butter, lots of butter. Normally I cut the butter into cubes and then use a fork to incorporate it into the flour mixture, but a while ago, Adrianna over at A Cozy Kitchen let us all in on a little secret on how to achieve flaky pastry dough. You grate the butter. Say what? Yup, grate it, just like you grate cheese. And umm it’s genius, absolute, pure genius. Thanks Adrianna.
Oh and did you know that the English pronounce scone, scon? Like s – con. I’d love to be English so I’d also like to pronounce it that way, but I think people might think I’m a little strange. Kind of similar to the time Madonna starting speaking with an English accent and people were like, ummm riiighht, you’re not English… I don’t want people to talk about me like that. So I’ll just stick to scone and my American accent.
I also usually only think of a scone as a slightly sweet bread; with possibly blueberries, blackberries or raspberries studded throughout. I DON’T usually think of scones as savory, so when leftover dried figs triggered thoughts of a bacon and fig scone, I brushed it off as pure madness. But as the figs incessantly stared at me from the back of the refrigerator, the urge to make them crept into my head even more.
So finally I gave in the other day and decided to give it a whirl.
Shockingly, they were good. Really good. I mean, I guess it’s really not all that shocking though, because anything is better with bacon. That’s pretty much a known fact, so shame on me for hesitating.
I think it’s probably the sweet/salty thing that I’m a sucker for; I know the combination isn’t for everyone but sweet figs really do pair well with salty bacon – it just works. It’s kind of how peanut butter and jelly, salt and chocolate, and bacon and syrup just go together – we don’t know why, they just do.
I will say though, these are best served right out of the oven or the same day. I tried them the next day, hopeful they would be just as good, but unfortunately they just weren’t the same. With that being said, I don’t think you will have a problem finishing them off in one day, but if you do, share with your neighbor, or your co-worker, or a stranger – trust me, they’ll love you.
- 2 ½ cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter
- ¾ cup dried figs, chopped
- 5 slices center cut cooked bacon, chopped
- ¾ cup cold cream
- ¼ cup cold butter milk
- Preheat oven to 400 degrees.
- Grate butter and place in the freezer.
- Whisk flour, sugar, salt, baking powder and baking soda together in a large mixing bowl. Wisk in bacon and figs.
- Switch to a wooden spoon and stir butter into dry ingredients.
- Add cream and buttermilk to the bowl. Mix until combined.
- Dump dough out onto a large floured surface and using a rolling pan or your hands, form the dough into a rectangle.
- Cut into equal smaller rectangles, making 8-10 (depending on how large you like your scones).
- Place on a rimmed baking sheet lined with parchment paper or a silt pad.
- Brush tops with cream and bake for 12-15 minutes until brown and cooked through.