Scones de Pâques
4 portions | avec bacon croustillant- Blé
- Oeuf
- Lait
- Sulfites
- Blé
- Oeuf
- Poisson
- Lait
- Moutarde
- Sésame
- Soya
- Peut contenir des traces d’allergènes
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!
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.
