Savory Bacon & Gruyere Scones
Duck bacon, Gruyere cheese, chives and toasted pecans all rolled into a sensational savory scone.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp. granulated sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (4 oz.) unsalted butter
- 1/2 cup crumbled, cooked, crispy duck bacon (6 strips) *can use any bacon you prefer
- 1 1/4 cups grated Gruyere cheese, divided
- 1/2 cup toasted pecans, chopped
- 2 tsp. snipped fresh chives
- 3/4 cup cream (+/-) *you can also use milk
- 1 bunch chives for garnish
Instructions
- Cook bacon until crispy and then cut into bits. Set aside.
- Toast chopped pecans in 350° F oven for about 10 minutes, or just until they begin to smell very aromatic and look browned. Keep your eye on them, as they can go from perfect to burned in a heartbeat! Remove from oven and turn oven temp up to 425°F.
- Line a baking sheet with parchment paper. Set aside.
- Snip chives with kitchen sheers into small pieces. Set aside.
- Grate Gruyere, and set aside 3/4 cup for on top of the scones and use 1/2 cup in the scones.
- In a large bowl, mix flour, baking powder, and salt. Using a pastry cutter, or your fingertips, cut butter into the dries until well blended and the butter is reduced to tiny pea size pieces.
- Stir in bacon bits, chives, pecans and 1/2 cup of the Gruyere. Mix well with a fork. Slowly stir in enough of the cream until the mixture is integrated and a dough forms. You should be able to roll it into a large ball. If the dough is too dry, add a little more cream a tiny bit at a time.
- Roll the dough out on a floured board or cloth to form a 9-10-inch circle, approximately 1 1/4-inch thick.
- Cut the circle into 12 even triangles and place the scone triangles onto the prepared baking sheet. Distribute the remaining grated Gruyere evenly over the tops of the scones.
- Bake at 425° F for about 14-15 minutes, or until the cheese on top is bubbly and edges of the scones are looking golden-brown and crispy.
- Remove the scones from the tray to a cooling rack. You can serve these warm or at room temperature. They also freeze well in an airtight container and can be reheated in a low oven until warmed through and crispy on the edges.
- Form little knots or bows with the chives for garnish.