Easter Scones
Serves 4 | 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
3 cup
All-Purpose Flour
(Contains Wheat)
3 tsp
Baking Powder
56 g
Sultana Raisins
1 tsp
Ground Cinnamon
1 tsp
Pumpkin Pie Spice Mix
(May contain Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame, Soy)
½ cup
Brown Sugar
1 unit(s)
Egg
(Contains Egg)
237 mL
Cream
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
200 g
Bacon Strips
¼ cup
Icing Sugar
Not included in your delivery
¾ tsp
Salt*
8 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425ºF. Place one stick (8 tbsp) butter in the freezer. Gather all required tools. 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 milk 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 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.