I apologize for being so late in posting today. It turns out a little event, already monickered Sprinklegate, held me up today. I have been busy trying to get a response from ANYONE who can verify that they received a Sprinkles cupcake today in Dupont Circle. Crickets have been my only response.
I am not a huge fan of dates. Based on your own level of love life produced bitterness, you may think I meant going out on a date. Partially I did. I've been on 71 first dates and though most have been good, dates are just so awkward, not unlike the food, which I also have no love for. When I went to Dubai I actually about a bag of candy for my sisters knowing they wouldn't be able to read the contents. I received a few text messages informing me I'm a horrible sister, and it was so mean to give them gross candy. :) Ah, sisterly pranks. I'm a grown adult with job, a small business, a master's degree, but somehow I've managed to avoid maturing enough to skip the pranks. Though I did rethink this after I was ganged up on, locked in a bathroom (who puts the light switch OUTSIDE the room?), and then attacked with pillows. Either way, dates are less than ideal, be it food, friend, or fiend.
We had two dishes that really stood out. One was called Angel Kisses and from what I could tell if you add enough sugar to anything it will taste good. Chocolate, coconut, and somewhere in the mix was a date, rolled up and quite tasty. I voted for the Morroccan Braised Lamb with added golden raisins, the winner, and an amazing dish. As for my dish, I made Date and Bacon Scones, they were good, despite having dates in them, because really bacon can save anything.
And for next month? Pineapple! I'm SO excited!
Bacon and Date Scones
as found on Epicurious
10 ounces thick-cut bacon slices
2 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon coarse kosher salt
3/4 cup coarsely chopped pitted Medjool dates
1/2 cup (1 stick) chilled unsalted butter
2/3 cup buttermilk
Preheat oven to 400°f. Line baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until cooked through but still tender and not crisp, turning occasionally. Transfer bacon to paper towels to drain; cool. Pour bacon drippings from skillet into small heatproof bowl and reserve.
Whisk flour, 1/2 cup sugar, baking powder, baking soda, and salt in large bowl. Coarsely chop cooled bacon. Add bacon and dates to flour mixture; toss to coat. Coarsely grate butter into flour mixture. Using fork, stir in butter. Add buttermilk; stir until large moist clumps form. Using hands, knead mixture briefly in bowl until dough forms.
Transfer dough to floured work surface. Pat into 8-inch round. Cut into 8 wedges. Transfer scones to sheet. Cover and chill scones 2 hours. Brush with reserved bacon drippings. Sprinkle with raw sugar.
Bake scones until golden brown and tester inserted into center of scones comes out clean, 16 to 18 minutes. Serve warm or at room temperature.
