My love for cream scones runs deep. It wasn’t love at first sight; in fact, after a bad experience with a rock-like “scone” as a kid, I didn’t try another one for a couple of decades. But thankfully, after a revelatory experience with a cream scone at a local bakery a few years ago, I came to my senses and realized that, when done right, they are the perfect breakfast treat. And did I mention these have bacon? Shall I go on?
These bacon and gruyere cream scones are my perfect combination of salty and sweet. The smoky bacon and gruyere cut perfectly against the rich creaminess of the scone, all in a perfect triangular package. They are divine with a cup of creamy coffee. Or, if you make them midday on a weekend, with a brunch cocktail. Invite me over if you do that, please. And you can make the scones the night before and leave them unbaked in the freezer overnight, so if you don’t wake up with a spring in your step, all you have to do is preheat the oven. Whenever you decide to make them, I don’t think you’ll be disappointed.
I started with my trust cream scone recipe from Cook’s Illustrated, which, no matter what I’ve added to it, hasn’t let me down. I cooked six strips of bacon in the oven because each piece gets evenly cooked and I truly hate cooking bacon on the stovetop, then shredded my gruyere cheese. I happened to have some smoked gruyere leftover from another recipe, but if you can’t find the smoked variety regular gruyere or even swiss would be fine. Then it was on to mixing the dough which, thanks to my food processor, took a few seconds.
Add the dry ingredients to the food processor and pulse a few times to combine, then sprinkle the butter pieces on top and pulse a few times more. Turn this mixture into a bowl, then add the gruyere and crumbled bacon and stir. Pour in the cream and stir to combine, using your hands if needed. If the dough is still super crumbly, add another teaspoon or two of heavy cream until it comes together.
Press the dough into a 9” cake pan, cut it into 8 equal triangles, and transfer these to a baking sheet lined with parchment paper. At this point you can freeze the scones until you’re ready to bake them, or you can proceed. Bake them in a 450° oven for 18-22 minutes, until they are golden brown. Let them cool for a few minutes before serving.
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 tablespoons very cold unsalted butter, cut into small pieces
- 6 strips of bacon, cooked and crumbled
- 1 cup gruyere cheese (I used smoked, but regular also works), shredded
- 1 cup heavy cream
- Preheat oven to 425°F and line a baking sheet with parchment paper
- Place the bacon on a foil-lined rimmed baking sheet and bake them for 12-15 minutes, until just crispy. Pat the bacon dry and, when cool to the touch, crumble into small pieces. Turn the oven up to 450°F.
- Combine flour, sugar, baking powder, and salt in a food processor. Pulse a few times to combine. Alternately, whisk ingredients together in a large bowl.
- Scatter the butter pieces in the food processor. Pulse 8-10 more times, until the larges pieces of butter are the size of small peas. If not using a food processor, do this with a pastry blender until butter pieces resemble cornmeal (a few larger pieces are fine).
- Transfer mixture to a large bowl and add the bacon and shredded cheese, stirring together. Add the heavy cream and stir together. The dough should start to come together; if it is still very crumbly, add a teaspoon or two more of heavy cream.
- Turn dough out into a 9 inch round baking pan and pat the dough until it is evenly distributed. With a sharp knife, cut the dough into 8 wedges.
- Place wedges onto prepared baking sheet and bake for 18-22 minutes. Let them cool for ten minutes, then enjoy.