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 :)
xx, Jenny
Here are some other scone recipes you might like:
Bacon, Gruyere & Green Onion Scones
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
NOTES
- *Makes 12 3 inch rounds
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
I made the dough ahead of time for tomorrow’s breakfast, but had to sneak a few rounds into the oven to try. They were absolutely delicious! Thank you so much for sharing and I love your blog! The photography is amazing as well. Great job, ladies!
Thank you for the wonderful recipe! My love made them for me this morning (stuck with bed rest until this baby comes) and they were a delightful addition to my breakfast :)
Thanks to both Jaden (Steamy Kitchen) and Matt (Matt Bites) for mentioning your blog on Twitter. I am a new follower for life!
I’m so glad you like it! That’s sweet of your husband to bake you scones. Breakfast in bed seems like a plus for bed rest :) Congratulations on the soon to be new addition to your family, how exciting!!
Just made these and planning to feature them (with credit to you) on my blog! Check it out!
Lucky-fifth.blogspot.com
They were amaZing!
What a beautiful recipe! Love the flavour combination. Love the unusual shape of the scones. Now why didn’t I think to cut the scones up with a shape cookie cutter instead of the same old boring rounds? Thanks for the brilliant idea!
These scones look amazing. Thanks for sharing this recipe!!
Came here for the first time and it’s is so so so beautiful . The photos are mouthwatering and such amazing styling :)
I read this recipe, walked to my pantry, got out the ingredients – and into the oven they went. They are delicious! I didn’t have green onions so I used shallots that I lightly sauteed in the remaining bacon fat. BTW – beautiful photos. Lovely blog.
Yay! I’m glad you like them. Shallots sauteed in bacon fat, what a great substitute!! Thanks for reading the blog :)
These look delicious! I think I will give them a try with crispy prosciutto instead of the bacon. Thanks for sharing!
I think you meant pancetta?
These sound/look sooo delicious! In these scones, you’ve successfully combined three of my all-time favorite ingredients–bacon, gruyere, and green onions. The yummyness cannot be contained! :D
I love how versatile scones are too!
I’m so happy I found your blog thru A Cozy Kitchen! :)
This is a scone! I usually double sift my dry ingredients but I also stick with a sweet scone. This is going to make my husband so happy once I make them. Thank you for sharing this!
Karen
Love the rustic shot. These look delicious.
Personally, I’d leave the bacon out, but, it will be fun to experiment! The photographs look really nice too!
I’ve been obsessing over these scones all day. I must make them.
You should bacon lover!
Amazing recipe. I add this at to do list.
Oh i love these babies, I love scones and these look awesome…..thanks for sharing.
These look amazing! Fantastic ingredients and such a cute shape. Adding to the list of things to make for brunch this weekend.
I just discovered your site today and I just have to say that I’m utterly speechless at how much work must go into each and every one of your posts. I look forward to mindlessly checking this site to check for updates. (nice scones by the way!)
oh my gosh, yum. couldn’t agree more about the scone-making process… so much easier than making a muffin. i need to remember this more. one of my friends just sent me a link to your blog. amazing!
ohmygoodness I LOVE your site! Stumbled upon it today because of Jaden. Your photos and recipes are amazing. I’ll definitely be back again-and-again!
Oh my, these look scrumptious!! Yum!
Could I make these a day ahead or are they best served the day of? Great for parties :)
Hi! You can totally make these a day ahead of time and store them in an airtight container. If you want, you can also refresh the scones right before you serve them by popping them in a warm oven for about 10 minutes before serving!
LOVE the name of your blog….that alone made me come see what it’s all about! I haven’t even got past the picture of the scones and I already want to come back to see what you’ll tempt me with next!
Yes! We’re so excited for what we have in store for the near future!!
Oh my goodness just found your blog because of Rue and I LOVE it! Amazing recipes and pictures and my last name is Bacon so I have an extra special fondness for it ;)
Yay! Glad you like it…and you’re SO lucky to have a last name like Bacon! So Jeal:)
Can I just say, I love love love this blog! The way you guys take pictures is amazing! Plus the food looks and sounds heavenly:) I will definitely be an everyday reader of this blog!
Yay! Thank you! We have some really amazing recipes coming up I am SUPER excited about!
Hi, these look delicious! I would like to make them for the day after Thanksgiving. Can these be made ahead and frozen? I see you made these originally “for the next day”, but did you bake and then bring them to your destination?
I love to cook but am not much of a baker, and this is for my in-laws, so I don’t want to mess this up :) !
Thanks!
You can totally make these ahead of time. Just make them, but them and freeze them. Then just pop them out of the freezer and bake them about 5-7 minutes longer then what the recipe calls for!