Scones

Bacon, Gruyère & Rosemary Scones

rpic_20170612135512_lg

Prep Time: 25 Minutes

Total Time: 40 Minutes

Yield: 18 Scones

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Ingredients

  • 3 C. bread flour
  • 3 Tbsp. granulated sugar
  • 1 Tbsp. plus 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. buttermilk
  • 1 C. Gruyère cheese, cut into chunks
  • 2 beaten eggs
  • 8 Tbsp. butter, cold and cut into bits
  • 1/2 tsp. minced Spice Islands® Rosemary
  • 5 slices cooked and crumbled bacon

Directions

  1. Preheat the oven to 425° F. Prepare two baking sheets with parchment or a silpat for easier cleanup.
  2. In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter in using a pastry cutter or your hands, until it resembles coarse crumbs.
  3. In a smaller bowl, whisk one egg and buttermilk. Make a well in the center of the dry ingredients, pour in the buttermilk mixture and stir with a wooden spoon until the dough has pulled in most of the dry ingredients.
  4. Cut the Gruyère into 3/4-inch chunks about 1/4-inch wide.
  5. Stir in the Gruyère, bacon and rosemary just as the dough comes together.
  6. Scoop the dough and drop the by the spoonful onto the prepared baking sheets. Whisk the second egg with a few teaspoons of water and brush over the top of each scone.
  7. Bake for about 15 minutes, moving sheets from top to bottom and front to back halfway through baking.
  8. Cool briefly and serve warm.

Bacon, Gruyère & Rosemary Scones

rpic_20170612135512_lg

Prep Time: 25 Minutes

Total Time: 40 Minutes

Yield: 18 Scones

Ingredients

  • 3 C. bread flour
  • 3 Tbsp. granulated sugar
  • 1 Tbsp. plus 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. buttermilk
  • 1 C. Gruyère cheese, cut into chunks
  • 2 beaten eggs
  • 8 Tbsp. butter, cold and cut into bits
  • 1/2 tsp. minced Spice Islands® Rosemary
  • 5 slices cooked and crumbled bacon

Directions

  1. Preheat the oven to 425° F. Prepare two baking sheets with parchment or a silpat for easier cleanup.
  2. In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter in using a pastry cutter or your hands, until it resembles coarse crumbs.
  3. In a smaller bowl, whisk one egg and buttermilk. Make a well in the center of the dry ingredients, pour in the buttermilk mixture and stir with a wooden spoon until the dough has pulled in most of the dry ingredients.
  4. Cut the Gruyère into 3/4-inch chunks about 1/4-inch wide.
  5. Stir in the Gruyère, bacon and rosemary just as the dough comes together.
  6. Scoop the dough and drop the by the spoonful onto the prepared baking sheets. Whisk the second egg with a few teaspoons of water and brush over the top of each scone.
  7. Bake for about 15 minutes, moving sheets from top to bottom and front to back halfway through baking.
  8. Cool briefly and serve warm.

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