Savory Scones with Gruyère and Bacon

I’m hosting a girls brunch in a few weeks and am already testing recipes to find the perfect make ahead dishes to serve. Brunch, which you know by now is my favorite meal. Ok, let’s be honest, they’re all my favorite meals!

But, I have a soft spot for brunch because you can get things done in the morning (or sleep in!), drink before noon without getting a dirty look and enjoy a stress free meal with your favorite people.

Brunch or not, I could eat these savory scones every single day! Scones are often sweet and served with jams or jellies but this savory twist is delicious. The smokey bacon, salty cheese and fresh green onions can be paired with eggs for brunch or coffee for an afternoon snack or serve these flavorful bites with soup or stew for dinner.

Make these baked goodies ahead of time and freeze them for super quick (or lazy!) brunch prep. Place the dough on the baking sheet and freeze. Once frozen, place the dough wedges in an airtight container and store in the freezer for up to 2 months. When you’re ready to bake, remove one or two frozen wedges (or the entire batch!) and place them on a baking sheet, brush with the egg wash and bake the frozen dough as directed, adding 10 to 12 minutes to your bake time.

Savory Scones with Gruyère and Bacon

Print Recipe

Flakey, buttery, cheesy and studded with bacon these savory scones are perfect for brunch or an afternoon snack.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 minutes
• Yield: 8 Servings 1x

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon coarse Kosher salt
• 1/4 teaspoon fresh black pepper
• Pinch cayenne powder
• 6 tablespoons cold butter, cut into small pieces
• 1 cup freshly grated Gruyère cheese
• 4 strips bacon, cooked and chopped
• 3 green onions, thinly sliced
• 2 large eggs, beaten
• 1/3 cup milk, cream, sour cream
• 1 egg, beaten, for egg wash

Instructions

1. Heat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, pepper and cayenne. Add the butter and work it into the dry mix with your fingers until it turns into uneven crumbs. Add in the Gruyère, bacon and green onions.
3. In a small bowl, mix together the two eggs and cream. Add the egg mixture to the dry ingredients, just until evenly moistened; the dough will be very sticky. Liberally flour the counter and your hands. Pat the dough into a 8″ x 2″ round.
4. Carefully transfer the dough to the prepared baking sheet. Cut into 8 wedges, separating by about an inch. Brush with beaten egg.
5. Bake 20 to 25 minutes, until scones are light golden brown. Serve warm or at room temperature.

Nutrition

• Serving Size: 1 Serving
• Calories: 255
• Sugar: 1g
• Sodium: 414mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 8g
• Cholesterol: 96mg

Do you have a favorite weekend breakfast recipe?

Here are a few more scone ideas…
Coconut Oil Blueberry Scones from Minimalist Baker
Tartan’s Currant Scones with Lemon Cream from Alexandra Cooks
Vanilla Bean Rhubarb Ginger Scones from Brown Eyed Baker

Or, try these Chocolate Chip Scones from yours truly.

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