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 :)
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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
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Jenny, you are correct……I am very honest. You are very generous, confident, and understanding…..a nice person!
Sorry, but we didn’t care for these much. Your site is beautiful, however, sometimes it seems people get so hyped about being part of a group/fitting in that they possibly aren’t as honest as usual. Plus, a lot of people haven’t really even made the recipe. For me, they did not rise all that much, the texture wasn’t the same as scones we love and are used to, and the Gruyere tho’ one of our favorite cheeses, was overly strong/bitter…….much prefer the “Cheddar, Bacon, and Fresh Chive Biscuits” @ Epicurious.com – and actually, they are more scone-like than these.
Thanks for your honest feedback. I am going to have to disagree with you about the scones. I prefer scones with a crisper exterior and a softer center (most people prefer the opposite) and this recipe lends itself to that. It’s strange that your scones didn’t rise very much as this recipe always gives me a great rise. I am an absolute gruyere cheese obsessed lover so the scones are according to my taste….which could definitely be too much for most :)
Stefanie @ Sarcastic Cooking
Since, I too, always have these staples in my posession I will be making them this weekend! I love scones. Making scones is the perfect rainy morning activity!
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Just made these to go with corn chowder for dinner and they were amazing! My husband can’t wait to try your boozy version of bacon jam, too. Great website, and thanks for sharing!
Wow. I have never made scones before, and when I read “bacon scones,” it went right on my Ziplist of ingredients and recipes. I agree with the poster that the dough seemed a bit dry, so after chilling into the disk, (which was more like two and a half hours, because I had things to do,) I added some more buttermilk before molding. I didn’t have a cute circle cutter, but really, they’re bacon scones; what else matters? They are excellent. They have a zip to them, which I’m surprised about. Maybe from the green onion. I was going to try them with the Boozy Bacon Jam, also from my recent Ziplist ingredient list, but decided it would be too much going on in my mouth. I’ll make that for something else. Thanks for the great recipe!
Just made these for Easter morning. Just wanted to clarify…the 1/4 cup heavy cream is what gets brushed on top and not mixed into the dough?? My dough was really dry and I ended up adding a bit more buttermilk….but maybe it should have been the heavy cream?? Can’t wait to try tomorrow ;)
I’ve been wanting to make this for months and now finally have. So delicious – thanks so much for the recipe! I just added a bit of chili for extra flavor.
I’ve been saving this recipe for months. Finally made it for my husband’s family on New Year’s Day. Normally I only make a sweet scone, but this year added your savory scone. What a hit it was (sorry, never got around to taking pix, but will next time). My brother-in-law, who always watches his portion control, inhaled 3 of them. Sprinkled a little leftover shredded cheese on top of the scones, which made it even cheesier. Thanks.
Hi Jenny! I’m totally making these for a baby shower next month. GREAT blog! Miss you. xoxo
Hi Mandy! Thanks for the kind words, it really means a lot to me. Hope you and the family are wonderful and well!!
I have been looking for a good scone recipe…I am a great cook but not a great baker!!!! If I were to eliminate the savory part and want to make them sweet…how much sugar did you take out of your original sweet scone recipe? Thanks for the help!
Hi Doug! Try this one out!
These smell amazing while they bake too! My boyfriend and I just made them, a great first dish to make in my new apartment, and I’m sure it’s making my neighbors jealous.