Bacon Date Scones
The Parish pastry chef Brooke Mosley shares her recipe
We’re still full from our delicious—and defiantly decadent—dinner at Casey Lane’s new downtown gastropub, the Parish. (Fish and chips, fried chicken, fried olives, and fried oyster poutine do a body good.) Now we hear this: The two-story hotspot is serving breakfast, too! The morning menu launched October 1 and features a series of hearty biscuit sandwiches as well as beignets and pastries such as buttery scones studded with bacon and dates. Pastry chef Brooke Mosley sources super-sweet Medjool dates from the Coachella Valley to set off the salty bits of thick Neuske’s bacon. Indulging in one (or two) of these treats with a cup of coffee will ensure your day is made by 8 a.m.
1/2 pound butter (we use Plugra at The Parish), cold and cubed
1 pound 8 ounces all-purpose flour
8 ounce Sugar in the Raw (we use Demerara Sugar at The Parish)
1/2 teaspoon salt
3/4 ounce baking powder
6 ounces heavy cream
2 egg yolks
1 cup chopped Medjool dates (The Parish sources from Oasis Date Gardens from Thermal, CA)
1 cup crisped bacon, rough chopped (Nueske’s)
Preheat Oven to 350
Place the flour, sugar, salt, baking powder and butter in the bowl of an electric mixer. Paddle until pea sized
Whisk together the egg yolks and cream. Pour into mix.
Add the bacon and dates.
The dough will barely start to come together. Stop at this point. If, with your hand, you can squeeze it together, it's ready.
You can either roll the dough and cut it into desired shapes or you can scoop them with an ice cream scoop.
Brush or dip in heavy cream and sprinkle with Demerara Sugar to bake.
350 degrees until golden. Approximately 20 minutes.
**Note: this is a versatile recipe. You can add two cups of just about any garnish. Enjoy!
(Courtesy of Pastry Chef Brooke Mosley)