Bacon Gruyere Breakfast Scones
Scones with a savory twist! These Bacon Gruyere Breakfast Scones are a great way to start your day. Super flaky and tender, these scones are full of flavor!
Ingredients
- 1 cup All-Purpose Flour, measured correctly †
- 1 cup Pastry Flour, measured correctly
- 1 tbsp Baking Powder
- 1 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Freshly Ground Pepper
- 6 tbsp Cold Unsalted Butter, cut into small cubes
- 1/2 lb (227g) Bacon, cooked, cooled, and chopped finely
- 1 1/2 cups Coarsely Grated Gruyere
- 2 tsp Minced Fresh Thyme
- 1/2 cup Cold Heavy Cream, (plus more if needed)
- 1/4 cup Full Fat Buttermilk
Instructions
Making the Dough
- Prepare a large baking sheet with parchment, a silicone baking mat, or simply a light coating of grease. Then, in a large mixing bowl, add both flours, baking powder, sugar, salt, and pepper. Whisk well to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas (it is okay if some larger ones remain, just don’t go too small).
- Add in the crumbled bacon, gruyere, and thyme. Toss well with your hands until the ingredients are evenly dispersed throughout.
- Add buttermilk and cream and stir until combined. I usually use my hands for this, as I find they best incorporate the ingredients and you can also tell if the dough needs more moisture or not. After the liquids have been added and mixed, try to squeeze all of the dough together. If the dough does not ALL come together, and there are crumbs at the bottom of the bowl, then keep adding heavy cream in small increments until the crumbs comes together with the rest of the dough (the dough should still be shaggy looking – too much liquid will activate the gluten, so we don’t want that). If and when the dough all comes together into shaggy dough it is ready to be turned out onto a well-flour work surface.
Shaping, Cutting, and Resting
- Pat the dough, on every surface of it, to get it to form a smooth 6-7” disk, that is about 1” thick (Make sure every once in a while that you are ensuring that the dough isn’t sticking to your work surface). Using a bench scraper or a knife, cut the dough into 6-8 equal pieces. Then, transfer the wedges, spaced apart, onto the prepared baking sheet, and place into the refrigerator for 30 minutes. Preheat the oven to 425°F.
Baking the Scones
- Remove scones from the fridge, brush the tops with more heavy cream, and place into the preheated oven, and bake for 15-20 minutes, or until golden brown. Enjoy warm or at room temperature.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container.