Scones de Pâques
4 portions | avec bacon croustillant
Ces scones de Pâques sont remplis de raisins secs et d'épices chaleureuses et sont légèrement sucrés grâce à une touche de cassonade. Un peu de bacon croustillant complète ce brunch spectaculaire!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
3 tasse(s)
Farine tout usage
(Contient: Blé)
3 cc
Poudre à pâte
56 g
Raisins secs sultana
1 cc
Cannelle moulue
1 cc
Mélange d'épices pour tarte à la citrouille
(Peut contenir : Sulfites, Blé, Oeuf, Poisson, Lait, Moutarde, Sésame, Soya)
½ tasse(s)
Cassonade
1 pièce(s)
Œuf
(Contient: Oeuf)
237 ml
Crème
(Contient: Lait)
1 pièce(s)
Crème sure
(Contient: Lait)
200 g
Tranches de bacon
¼ tasse(s)
Sucre à glacer
Pas inclus dans votre livraison
¾ cc
Sel*
8 cs
Beurre*
(Contient: Lait)
Ustensiles
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.
