Can I tell you guys a little secret? I have a weird obsession with scones. I mean, I like eating them, but I LOVE making them! There is so much you can do with a scone. You can make them savory or sweet, enjoy them with a hot coffee or tea, slather them with homemade curd or jam or a delicious herb butter and so on and so on.They’re also SO easy to make, it’s seriously about 10-15 minutes of prep and about 25 minutes of baking. Easy-Peesy. I developed this particular scone recipe a few months ago because I needed to make a small something to bring to a brunch I was attending the next day.I took my basic sweet scone recipe, scaled down the sugar and and added a few of my favorite savory ingredients that I ALWAYS have on hand; bacon (duh), Gruyere (my favorite hard cheese) and green onions (it’s kind of a Korean thing). All I can say is that 20 minutes after I arrived to the brunch my scones were gone and 4 people were asking me for a recipe. I just don’t see how one can go wrong with salty, buttery, cheesy goodness?! I will definitely be making this for many more brunches to come and then some :)
Here are some other scone recipes you might like:
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Bacon, Gruyere & Green Onion Scones
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoons salt
- ½ cup cold butter, cut into small cubes
- 4 strips bacon, cooked and crumbled
- ⅔ cup gruyere cheese, grated
- 2 green onions, thinly sliced
- 1 teaspoon cracked black pepper
- ½ cup buttermilk
- ¼ cup heavy cream
- Preheat the oven to 375°F.
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Cut cold cubes of butter into the flour mixture until the butter is completely incorporated and the mixture has obtained a fine, mealy texture.
- Add the bacon, cheese, green onions, and black pepper and mix together until well combined.
- Fold in the buttermilk and mix together until just combined and the mixture has formed into a dough.
- Form the dough into a disc and place in fridge for about 30 minutes.
- Once chilled, flatten the disc to about ½ inch thick and cut the disc into circles using a 3 inch circle cutter (or a fluted cutter) and place the scones onto a parchment lined baking sheet.
- Brush tops of each scone with a small amount of cream and bake for about 20 to 25 minutes or until the scones puff up and the tops just start to brown.
- Serve warm with a side of honey butter.
- *Makes 12 3 inch rounds