Bacon and Gruyére Scones

Breakfast, Scones & Muffins

Making these scones forced me to make five pieces of bacon. And just when I was about to take a picture of said five pieces of bacon, I tripped over my own weirdly small feet and dropped them.

It felt like that cliché moment when a little girl drops her ice cream cone.

It was just plain sad.

And since I’ll use any excuse I can get, I think this is a valid reason for me to get a dog soon because then it wouldn’t have gone to waste. That’d make grandma proud. She doesn’t like food to go to waste. Grandmas put half drunk glasses of milk in the fridge for later.

Anywayz, these scones are sort of genius–they are full of cheesy and bacon goodness. I got a taste of this bacon breakfast geniusness on my way to the Rose Bowl Flea Market a few Sundays ago. If you live anywhere near LA, I highly recommend. Lots of old cool stuff, and I saw Santino (from Project Runway. remember him?!) and Heidi Klum with a TV camera. Weird. Only in LA.

I digress…on my way, I stopped at Intelligentsia and saw some scones. At first I thought they were cranberry scones and was mildly excited, but then kinda giddy when I I found out that the little red specks were in fact bacon…a.k.a. salty gold.

I quickly ordered one and then paid $12!!!! for my latte and scone. Yes, $12. Weird. Ridiculous. Only in LA.

p.s. It’s still one of my favorite coffee shops. I’m crazy like that. Some people spend their money on other weird stuff, I do good coffee.

Let’s talk texture…tenderness…and scone love!

I had an almost expired carton of buttermilk in the fridge, so I searched for a recipe that utilized it instead of heavy cream. I used Joy’s and it seriously is the best scone–bacon and gruyere aside–I’ve ever eaten. It’s almost on the same line as a biscuit, which is a very good thing. I’m never going back to scones that use heavy cream ever again.

This recipe was a breeze, but I do have one tip that I think helps:

If you have to step away mid-way through making the recipe. Like, your phone rings, you have to take blog pictures, or you have Twitter to check–whatever the case may be, just put the scone/butter mixture in the fridge or freezer and then take it out when you’re to continue.

That is all.

Bacon and Gruyére Scones

Print this recipe

Recipe for buttermilk scone from Joy the Baker

Idea of genius Bacon and Gruyére Scone from Intelligentsia (or whoever makes their pastries)

5 pieces of bacon, diced

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 large egg yolk

1/4 cup plus 2 tablespoons cold buttermilk

1/2 cup of Gruyére, grated

In a cast iron or medium skillet, cook diced bacon over medium-high heat, until brown. Transfer to a paper towel to drain and let cool. NOTE: Do not add hot bacon to the scone mixture. This will melt the butter. Muy importante.

Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in bacon and cheese.

Turn out onto a floured board and knead a few times and form into a ball. Roll out dough, using a rolling pin, into a 1-inch thick square. Cut into 4 large or 6 small  squares. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when serve immediately with butter and jam.

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Leave a Reply

  • Reply Jessica @ How Sweet January 19, 2011 at 3:29 am

    Not only do you have my all-time favorite food (bacon) in here… but one of my favorite cheeses too? Divine!

  • Reply Blog is the New Black January 19, 2011 at 4:11 am

    That IS just plain sad that you tripped. 😉 I’ve never made savory scones- sounds awesome!

  • Reply Katrina January 19, 2011 at 4:19 am

    These look amazing! I wish I had this recipe in high school!!

  • Reply Katrina January 19, 2011 at 4:19 am

    These look amazing! I wish I had this recipe in high school!

  • Reply Bethany @Bridezilla Bakes January 19, 2011 at 5:32 am

    I agree — genius. I’ve always wanted to try the buttermilk thing in scones — seems like Joy’s recipe is the way to go! I love, love, love scones… the possibilities are really endless! I bet you could serve these with a nice bowl of veggie soup.

  • Reply EatLiveRun January 19, 2011 at 7:20 am scones. I love it!!!! I need these in my life.

  • Reply Joanne January 19, 2011 at 9:38 am

    Strange things like that happen in NYC too. Sometimes you see Larry David walking down the street. Sometimes you see men jogging wearing only fishnet stockings. Really. You do.

    These scones sound amazing! And to think…I have a container of buttermilk WAITING in my fridge. Perfect timing.

    • Reply Adrianna January 19, 2011 at 1:20 pm

      Sounds like I need to move to NYC.

  • Reply Mollie Rose January 19, 2011 at 10:33 am

    I heart the Rose Bowl Flea Market! You have to try the toasted vanilla almonds sold there, they are heavenly! These scones look so yummy, especially since you can’t ever go wrong with cheese and bacon. Lovely!

    • Reply Adrianna January 22, 2011 at 3:20 pm

      oh those sound so good! i’ll definitely look out for those next time.

  • Reply laura @ alittlebarefoot January 19, 2011 at 10:57 am

    what about the 5 second rule? no need to throw that dropped bacon away….
    these scones look amazing! i love bacon in scones. genius.

    • Reply Adrianna January 19, 2011 at 1:21 pm

      I thought about it. Trust me…definitely thought about it.

  • Reply Kimmy @Lighter and Local January 19, 2011 at 12:14 pm

    I love bacon. I love Gruyere. What a great combination of flavors. Can’t wait to try these out!

  • Reply tina January 19, 2011 at 1:47 pm

    Hello Lover! this is freaking awesome and when i read the caption bacon n gruyere i totally got super giddy 🙂 how long can the dough be stored in the fridge for? i’m sooooo going to get my lazy butt and make this for brunch! dude u make baking so darn easy.

    • Reply Adrianna January 22, 2011 at 3:22 pm

      Oh I would only leave it in there for 30 minutes max. If you wanted to make the dough and then bake them up the next morning, I’d roll the dough out, cut the scones and place ’em on a baking sheet and flash freeze them until they’re hard, and then transfer to a ziploc and freeze them. And then just bake ’em whenever and just add a few minutes to the baking time!

  • Reply MollyL January 19, 2011 at 3:44 pm

    Yum! Another way to use bacon!! I’m in!! I love both combos. I have always wanted to go to the Rose Bowl Flea Market if I am in S CA. Up in N CA we have Denaios. But it’s nothing like the Rose Bowl.

  • Reply Doggy Dessert Chef January 19, 2011 at 3:49 pm

    There is nothing sadder then the lose of good bacon, but your right it would have made you a doggy friend for life!

  • Reply Nadette@Eat, Read, Rant! January 19, 2011 at 7:02 pm

    oh. my. gah! I keep trying to eat less bacon, and the world keeps coming up with more inventive ways to get it in my belly. I guess, I should just stop fighting it and pre-order my lipitor now, becuase I MUST make these. and soon.

    oh and $12 for a latte and scone?! bless your heart, girl, lol

  • Reply Becky January 19, 2011 at 8:11 pm

    sounds super yummy!

  • Reply nath January 19, 2011 at 8:15 pm

    it is almost midnight. shouldn’t read delicious blogs at night. my stomach inevitably starts rumbling. too late to make this tempting recipe. 🙁

  • Reply Dana January 19, 2011 at 9:13 pm

    All you need to do is wedge a fried egg between one of those babies and you’ll have a complete breakfast! These look gorgeously good.

  • Reply Renee January 20, 2011 at 3:05 am

    OMG! You had me at bacon! These WILL be on the table this weekend 🙂

  • Reply Rach January 20, 2011 at 6:15 am

    Oh my golly, these sure look delightful!

    I found your blog via Tasty Kitchen (we’re ‘friends’ on there – I’m speckjoy) and I’m so glad I did. Lots of tasty recipes on here!

  • Reply holla January 22, 2011 at 9:53 am

    Does the bacon stay crispy in teh scone?

    • Reply Adrianna January 22, 2011 at 3:19 pm

      Yes, absolutely! That’s the best part.

  • Reply Betty @ scrambled hen fruit January 22, 2011 at 9:22 pm

    Those look seriously good, and I even have a quart of buttermilk in my refrigerator. 🙂

  • Reply Kelsi January 25, 2011 at 11:38 pm

    I am intrigued! I’m bookmarking this one for later.

  • Reply Melinda January 27, 2011 at 3:26 pm

    I love love loved these scones. If you’re debating making them, you’re nuts…make them immediately. I seriously converted my boyfriend who hates biscuits, scones or anything bready (anything DELICIOUS I mean). He walked in the door and ate one of these fresh scones and was IN LOVE with them. As am I.

  • Reply Day 228 – August 6 « Learning each and every day August 7, 2012 at 3:10 am

    […] Today was a bread-making day. I didn’t particularly feel like making a regular loaf of bread, so I took a quick peruse through my breads board on Pinterest and found two candidates: whole wheat pretzel bites and bacon and gruyere scones. […]