ROSEMARY BACON GRUYÈRE SCONES
These Rosemary Bacon Gruyère Scones are flaky and buttery, with mouth-watering flavor. With the perfect savory flavor from the bacon and gruyère paired with hints of fresh rosemary, the combination of flavors makes for a scone that you will crave at any occasion!
Whether you’re hosting a brunch with friends or looking for the perfect savory addition to any meal, these rosemary bacon gruyère scones are the perfect treat. Make ahead and bring along to accompany a picnic or display as a beautiful treat at any gathering. These scones will stay tender and full of flavor wherever they are served!
The Perfect Scone
I’ve always had a love for scones, they always make me dream of an afternoon spent somewhere in the English countryside, cozied up in a little cottage with a cup of tea! I love the buttery flavor accompanied by the light and flaky texture and how scones are never too sweet, but always such a treat! I remember the first time I was preparing to bake scones (after being inspired by The Great British Baking Show) and feeling so intimidated to begin to process. What I’ve learned is that while scones may look difficult, they are actually so easy to make! With the use of chilled butter and a food processor, these scones will turn out buttery, flaky and perfect every time.
Why Rosemary, Bacon & Gruyère?
Whenever I see rosemary on a menu, I have to have it! I think it’s because I’m drawn to the light and unique flavor, that always pairs beautifully with the recipe. As I was dreaming up this recipe, with an abundance of rosemary ready to be picked in the garden, I thought that bacon and gruyère would be a perfect pair for a light, savory and bursting with flavor scone.
In choosing the gruyère as the cheese for this scone, I love how the mild, nutty flavor and creamy texture is the perfect compliment to the rosemary and bacon. This flavor combination is a new favorite and the perfect balance of bright and warm flavors all wrapped in to one mouth-watering scone.
Ingredients
Please note that this is just an overview of the ingredients chosen for these rosemary bacon gruyère scones. Scroll down to the recipe card for the full recipe and exact ingredient amounts needed for this scone recipe!
- All-Purpose Flour – Be sure to measure the exact amount of flour to ensure the scones are not too dry.
- Granulated Sugar – In order to balance the savory flavor, the sugar will give the scones the perfect touch of sweetness.
- Rosemary – It’s important that the rosemary used in this recipe is fresh to ensure the flavor to come through the scone.
- Baking Powder – To allow the scones to rise and to create the perfect tender interior.
- White Pepper – I like to use white pepper for this recipe with the unique flavor it adds to the scone. If you do not have white pepper, black pepper is a perfect substitute.
- Butter – Make sure the butter is cold! If the butter is too warm, the scones will become more dense and lose their flakiness. I like to place my butter in the freezer for about 10-15 minutes before baking to ensure it’s cold. Be sure to use unsalted butter for this recipe, as the bacon will add all the salt needed for these scones.
- Heavy Cream – I use heavy cream in this recipe due to it’s thickness and fat content.
- Egg – In this recipe, the egg will help in binding the ingredients together.
- Bacon – Before adding the bacon to this recipe, be sure to cook until crispy and chop into pieces.
- Gruyère Cheese – I love to use gruyère cheese in this recipe for the mild, nutty flavor and smooth, creamy texture.
Use a Food Processor!
One of the best tips I can give you for making flaky, buttery and tender scones is use a food processor! By using a food processor, you will avoid overworking the dough, while ensuring that the butter is evenly cut into the mixture. I use the food processor when combining the butter into the dry ingredients until the mixture resembles sandy, fine crumbs. If you do not have a food processor, you can use a pastry blender to cut in the chilled butter or a grater to grate in the chilled butter into the dry ingredients.
Making Lemon Poppy Seed Almond Scones
PREP. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
DRY INGREDIENTS. In the bowl of a food processor add flour, sugar, baking powder, rosemary and white pepper. Add pieces of chilled butter and combine in a food processor or cut in the butter with a pastry blender.
WET INGREDIENTS. In a separate bowl, add the heavy cream and egg, stir just until combined. Add to the mixture to the dry ingredients. The dough should be fairly sticky.
BACON & GRUYÈRE. Once the dough is combined, add the bacon and gruyère and mix until incorporated.
CUT. On a lightly floured surface, pat the dough into a 1″ thick circle. Using a sharp knife, cut the dough into 8 wedges. Place onto the prepared baking sheet, about 2 inches apart.
BAKE. Place in the oven to bake at 375°F for 18-20 minutes or until edges are beginning to turn golden. Serve warm and enjoy!
ROSEMARY BACON GRUYÈRE SCONES
Ingredients
- 2 c. all-purpose flour
- 2 tsp. granulated sugar
- 1 1/2 tbsp. rosemary, fresh
- 1 tbsp. baking powder
- 1/4 tsp. white pepper
- 8 tbsp. butter, unsalted & chilled
- 1/2 c. heavy cream
- 1/2 lb. bacon
- 1 1/2 c. gruyère, shredded
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.
- In the bowl of the food processor, add flour, sugar, baking powder, rosemary and white pepper. Pulse for a few seconds to combine the dry ingredients.
- Add the chilled butter, in pieces, to the food processor and pulse until the butter is incorporated and the mixture resembles sandy crumbs. Pour the mixture into a large bowl. (If you do not have a food processor, use a pastry blender to cut in the chilled butter or a grater to grate in the chilled butter into the dry ingridents.)
- In a small bowl, mix together the heavy cream and egg.
- Add the wet ingredient mixture to the large bowl with the dry ingredient mixture. Stir to combine everything. (I like to use a fork at the beginning and then use my hands to fully combine the dough.) The dough will be slightly sticky.
- Once the dough is combined, add the bacon and gruyère. Mix until incorporated.
- Transfer the dough to a lightly floured surface and pat the dough into a circular disc, about 1 inch in height. Using a sharp knife, cut 8 wedges. Place the wedges on the prepared baking sheet.
- Transfer the baking sheet with the prepared scones to the oven and bake for 15-17 minutes or until the edges begin to turn golden brown. Serve warm and enjoy!
