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Bacon, Gruyere, and Green Onion Scones

The ultimate savory breakfast option, these scones offer the perfect balance of rich pork, savory cheese, and green onions. Smoky bits of bacon and nutty Gruyere cheese complement the flaky, buttery texture of the scone, while crispy green onions add a zing of fresh flavor.
Perfect for lazy weekend brunches with your loved ones, or as an easy grab-and-go breakfast option, these scones are best paired with a hot cup of tea or coffee for an energizing morning boost. With their versatility, these scones are a must-have for any foodie's recipe database.

Ingredients

  • 1 ½ tsp baking powder
  • 2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 Tbsp sugar
  • 1.5 tsp baking soda
  • ½ cup cold butter cut into small cubes
  • 1 tsp freshly-ground black pepper
  • 2 green onions (scallions) thinly sliced
  • 2/3 cup gruyere cheese grated
  • 4 slices thick-cut bacon cooked & roughly chopped
  • ½ cup buttermilk
  • ¼ cup heavy cream

Instructions

  • Preheat the oven to 375F.
  • In a large mixing bowl, sift together the dry ingredients, including the baking powder, flour, kosher salt, sugar, and baking soda.
  • Next, add in your cold, cubed butter, and mix with your hands until the mixture has a crumbly, dry texture.
  • *Use your fingers to push the butter pieces into the flour, until you have pea-sized bits of flour and butter combined together.
  • Now it's time to add the remaining scone ingredients.
  • Toss in some freshly-ground black pepper, chopped green onions, grated cheese, and cooked chopped bacon.
  • Mix everything together until the added ingredients are evenly distributed throughout the dough.
  • Pour in the buttermilk and mix until a soft, pliable dough forms.
  • Knead the dough for roughly 2-3 minutes, or until the dough is smoother and slightly more elastic, and has come together into a cohesive ball.
  • Shape the dough into a disc, cover with plastic wrap, and let it chill in the fridge for 30 minutes.
  • Once the dough has chilled, take it out of the fridge, remove it from the plastic wrap, and place the dough onto a lightly-floured work surface.
  • Flatten the dough into a ½” thick disc using a rolling pin or old wine bottle.
  • Use a 3-inch round metal cutter to cut out the circular scones from the dough, and place them on a sheet tray lined with parchment paper.
  • Before baking, give each scone a light brush of heavy cream or buttermilk to help them brown in the oven.
  • Bake the scones for 20-25 minutes at 375F, or until the tops are golden brown and puffy and the insides are cooked through.
  • When the scones are done baking, take them out of the oven and let them cool for a few minutes before serving.
  • Spread some honey butter or your favorite jam on top and enjoy these mouth-watering scones while they're still warm!

Notes

These scones can be reheated the next day in the oven, although I prefer to enjoy them on the same day that they are baked.
Don’t be disappointed if your scones don’t turn out perfectly on your first try making them. Scones, like Southern biscuits, take some time to perfect and get comfortable with. There is a reason why folks who make scones or biscuits daily are able to make the process look easy—just like anything else, practice makes perfect!