Bacon and Gruyere Scones
Prep time
Cook time
Total time
These smoky and sweet cream scones are a perfect breakfast or brunch treat.
Serves: 8 scones
  • 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
  1. Preheat oven to 425°F and line a baking sheet with parchment paper
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Place wedges onto prepared baking sheet and bake for 18-22 minutes. Let them cool for ten minutes, then enjoy.
Recipe by Today We Bake at