Coffee, Bacon and Date Scones (2024)

I came to a startling realization on a lazy weekend morning, about two weeks ago. I had just woken up, and was evaluating my non-existent plans for breakfast/brunch when I realized that I had never shared a scone recipe on this blog before. How could that be, I wondered, because I make these bad boys all the time. And I mean all the time!

Since that first batch of pumpkin scones that I made several years ago (which were divine by the way), there’s been a continuous stream of scones that has seen the light of day in my kitchen. So I decided to correct this anomaly with these beautiful Coffee, Bacon and Date scones. If you think of these as the quintessential breakfast scones, you wouldn’t be too far off the mark.

Since then, I’ve shared a number of delicious scone recipes on the blog including my step by step recipe for classic cream scones, lavender and blueberry scones, orange whole wheat scones, and even these flavor-packed egg stuffed breakfast scones!

These days, I find myself making scones about as often as we crave for a snack on a weekend, so I usually make them in small batches, about 4 or 5 at a time, because once we get started, we cannot seem to stop eating them. I have made some blueberry & lemon, and thyme & chocolate chip scones before, but for this recipe, I decided to put a little twist on one of my favourites. (As an aside, my sister does not like scones. I’m inclined to think that we came to be related for some bigger purpose).

The distinction between scones, biscuits and rock scones can be a little hazy. In truth, I’m a little hazy on the details too. I had never had biscuits before until I came to the US. Obviously. Where I grew up, what we loosely called biscuits, are what you generally refer to as cookies in the US.

What’s called a biscuit in the US, is a lot softer than what Brits, Australians or Kiwis might call a scone. I was first led to believe that biscuits are the equivalent of what I call scones, but having had my first biscuit in the US and after making my own at home, I quickly realized that there were a few differences. For one, the dough for biscuits is a lot wetter than that for scones. And depending on how wet the dough is, they can be either cut biscuits or drop biscuits.

However, they both use the same ingredients. Both use a cold fat (usually butter for scones and lard, shortening or butter for biscuits). They are both meant to be flaky, and handled very little in order to keep them tender and moist.

Do you like the sides of your scones soft or crispy? Personally, I’m a softie. But there’s no right or wrong way, I’ve realized. You can make it any darn way you like! 🙂 While a classic scone is typically enjoyed with a beautiful cup of tea, these will go down much better with a cup of coffee! I’m bit of a coffee junkie, and I made these scones in order to feed my bad habit! But of course, you can omit the coffee in this recipe if you wish and then enjoy it with tea.

The addition of coffee gives these tender yet dense and buttery scones an amazing depth of flavour, without being overpowering. The sweetness and the almost creamy texture of dates completely elevate the inner crumb and the fact that they are soaked in coffee means that they become soft and carry another wonderful flavour profile. And the bacon obviously gives these scones an irresistible salty-umami flavour. I usually heat these scones till they are slightly warm, and then enjoy them with a little bit of butter spread on top and a cup of coffee.Ah, the little things in life…

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