Whole Wheat Bacon-Fig Scones
The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.
Okay, so I haven’t actually made this, which is a first for First Friday Food. So I can’t speak for how difficult it is to make, but I can speak for how awesome it is to eat!
In a day of a lot of really good recipes, this one stood out to me as the best. The bacon really added something; it was neither extraneous nor overpowering. It is sweet, but not too sweet, and it goes perfect for breakfast. There wasn’t anybody who didn’t like this (even Evie!), in fact, I don’t think there was anybody who didn’t take seconds (or thirds, or in some cases fourths).
Adapted from Smittenkitchen.com
- 1 cup Whole wheat flour
- 1 cup all-purpose flour
- 1 Tbsp. baking powder
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 6 Tbsp cold unsalted butter
- 1/2 to 3/4 cup dried figs (rehydrated)
- 1/2 to 3/4 cup (10 slices) cooked bacon (apple wood smoked)
- 3/4 cup whole milk ricotta
- 1/3 cup heavy cream
- 2 Tbsp. brown sugar
- 1/4 cup maple syrup
- Cook bacon until crispy. Chop into small pieces.
- Prepare figs by chopping them into small pieces (roughly the same size as your bacon pieces). Place the pieces into the bottom of a medium bowl . Cover the fig pieces in boiling water and allow to sit for 10 minutes. Strain fig pieces.
- Preheat oven to 425 degrees.
- Line a large baking sheet with parchment paper.
- In the bottom of a large bowl, whisk the flours, baking powder, sugar, and salt together.
- Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal.
- Toss in the figs and bacon and mix.
- Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula. Using your hands, gently knead dough into and even mass at the bottom of the bowl.
- Transfer the dough to a slightly floured counter. Lightly flour the top of the dough and pat it into a circle (about 7 in. in diameter) about 1 inch thick. With a large knife, divide the dough into 8 equal pieces. Transfer the scones to the prepared baking sheet with a spatula.
- Bake the scones for 15 mins, until lightly golden at the edges. Cool in a pan for a minute then transfer to a wire rack. Allow them to cool about 5 minutes before glazing.
- Combine the maple syrup and brown sugar. Lightly brushed over the baked scones.
Scones are best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on the parchment-lined sheet and freeze them. If you are prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you are prepping them more than one day in advance, once the scones are frozen, transfer the scones to a freezer bag or container. Bring them back to a parchment lined sheet when you are ready to bake them. Do not defrost, just throw the frozen scones in the oven and add 2-3 mins to the baking time.