First attempt at scones
We first discovered scones on a two week vacation in England. We were curious how they would compare to a good southern biscuit. After our first Tea, we were hooked. They are completely different from our biscuits, a little dryer and not as buttery. The reason is they need to be firm enough to hold your strawberry jam and above all else, the “clotted cream”. If you haven’t had clotted cream, you don’t know what you are missing. The Devonshire Cream that we have in our grocery just doesn’t compare.
I finally broke down and tried this recipe, as my non-meat eater is out of the house this weekend and I have been craving bacon. I have always heard how difficult it is to make scones but I was wrong. Teri and Jenny at Spoon Fork Bacon got it perfect with this recipe. The scone itself is a little more biscuit than scone, but I think that is because of the cheese and bacon.
Regardless they are fantastic, especially with a little butter. They would be the perfect breakfast or brunch addition. You could make the dough the night before to make things a little easier in the morning. I have put the remaining scones in the freezer so that my college student can try them.
Spoon Fork BaconPrint
Bacon, Gruyere and Green Onion Scones
- Yield: 12 1x
- Category: Breakfast
- 2 cups flour
- 2 tablaespoon sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup cold butter, cut into small cubes
- 4 strips or 1/4 lb bacon, chopped into small pieces
- ⅔ cup gruyere, grated
- 2 green onions, thinly sliced
- 1 teaspoon black pepper
- ½ cup butttermilk
- ¼ cup heavy cream
- Preheat oven to 375º
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Cut cold butter into the flour mixture until the butter is completely incorporated.
- In a separate bowl, mix together the cooked bacon, cheese, green oinions and pepper and add to the flour mixture.
- Fold in buttermilk and mix together until just combined and the mixture has formed into a dough. Form the dough into a disc and refrigerate for at least 30 minutes, or longer.
- Once chilled, flatten the disc to about 1/2 inch thick and cut into circles using a 3 inch biscuit cutter. Place onto a parchment lined baking sheet.
- Brush the tops of each scone with a small amount of cream and bake for about 15-20 minutes or until the scones puff up and the tops just start to brown
- Serve warm with a side of honey butter.