Pillsbury Bake-Off Countdown: Bacon-Date Scones with Orange Marmalade Glaze

Image: Pillsbury Bake-OffCakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

 Bacon. Date. Scones. With Orange Marmalade Glaze.

Is it a sweet or a savory treat? A little bit of both! It's also the brainchild of Joanne Opdahl of Venice, CA, and a finalist in the Pillsbury Bake-Off this year!

As she says, "Coffee shop scones? No special stop is needed with our easy and delicious bacon, date and citrus combo. Bring on the coffee!"

Here's how you make this magic--16 servings' worth--happen in your home.

Bacon-Date Scones with Orange Marmalade Glaze


  • 2 1/4cups Pillsbury All Purpose Flour
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • 6 tablespoons Butter
  • 1/2 cup chopped precooked bacon
  • 1/2 cup chopped pitted dates
  • 1/2 cup Chopped Walnuts
  • 3/4 cup whipping cream
  • 1  Egg


  • 1/2 cup Smucker’s Sweet Orange Marmalade
  • 2 tablespoons Butter


  1. Heat oven to 400°F. Spray 1 large cookie sheet with No-Stick Cooking Spray. In large bowl, combine flour, sugar and baking powder; mix well. Using pastry blender or fork, cut in 6 tablespoons butter until mixture looks like coarse crumbs.
  2. In small bowl, stir together bacon, dates and nuts. Stir 1 cup of bacon mixture into flour mixture; set remaining bacon mixture aside. Make a well in center of flour mixture. In small bowl, lightly beat cream and egg together with wire whisk. Pour into well of flour mixture. Stir with fork until flour mixture is moistened. Gently form into 2 balls.
  3. Place balls about 3 1/2 inches apart on cookie sheet; pat each into 8-inch round. Using knife dipped in flour, cut each round into 8 wedges; do not separate. Sprinkle top of each round with remaining bacon mixture. Press mixture into dough.
  4. Bake 14 to 16 minutes or until edges are light golden brown.
  5. In small microwavable bowl, microwave glaze ingredients on High 20 to 30 seconds or until melted, stirring until smooth. Spread glaze evenly over the 2 rounds. Carefully separate into 16 wedges. Serve warm.