Easter Scones
with Crispy Bacon
These Easter scones are filled juicy raisins and warming spices and are lightly sweetened with a touch of brown sugar. A side of crispy bacon completes this spectacular holiday brunch!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 cup
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
12 g
Baking Powder
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
56 g
Sultana Raisins
(May contain traces of: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
2 g
Cinnamon, ground
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
2 g
Warming Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
½ cup
Brown Sugar
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Egg
(Contains: Egg)
237 mL
Cream
(Contains: Milk)
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
200 g
Bacon Strips
¼ cup
Icing Sugar
(May contain traces of: Crustaceans, Egg, Fish, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
8 tbsp
Butter*
¾ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Prepare a parchment-lined baking sheet.
- Add 1 cup warm water to small bowl, then add raisins. Set aside.
- Whisk together 2 cups flour, cinnamon, 1/4 tsp Pumpkin Pie Spice, 2 1/2 tsp baking powder, 3/4 tsp salt and 4 tbsp brown sugar together in a large bowl until combined.
- Whisk 1/3 cup cream, egg and sour cream together in a medium bowl until combined.
- Remove butter from the freezer, then use the largest side of a box grater to grate butter.
- Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour.
- Add cream mixture to flour mixture and stir until a shaggy dough forms. (NOTE: The dough will look a little dry, which is normal. You can add more cream, 1 tbsp at a time, to help dough come together, if desired.) Stir in raisins.
- Transfer dough to a lightly-floured work surface, then shape dough into a rough 8-inch circle. (NOTE: Dough will be sticky. Use floured hands to help shape the dough.)
- Using a sharp knife, cut dough into 8 wedges. Brush some of the remaining cream over top of scones, then sprinkle 1/2 tsp of the remaining brown sugar over each scone.
- Transfer scones to the prepared baking sheet.
- Bake scones in the middle of the oven until golden-brown, 15-18 min.
- Meanwhile, arrange bacon strips in a single layer on another parchment-lined baking sheet. Roast bacon in the top of the oven until crispy and cooked through, 8-12 min.**
- Transfer baking sheet of scones to a wire rack to cool.
- Meanwhile, combine icing sugar, 1/8 tsp Pumpkin Pie Spice and 11/2 tbsp remaining cream in another small bowl.
- Drizzle scones with spiced glaze.
- Divide scones and bacon between plates.
