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Savory Scones

Savory Gruyère and Bacon Scones

⏱️ PREP 35 MINS
🔥 COOK 25 MINS
👥 SERVES 12
📝 INTERMEDIATE

📖 The Story

There is something incredibly therapeutic about the sound of a whisk hitting a bowl and the smell of cold butter being rubbed into flour. We usually think of scones as these delicate, sugary things served with strawberry jam and clotted cream. But believe me, once you go savory, you might never go back. I remember the first time I made these for a Sunday family brunch. The kitchen smelled like a dream—smoky bacon, sharp Gruyère, and the earthy scent of fresh chives all mingling together.

I’ll be honest with you: my first attempt was a bit of a disaster. I was in a rush and I over-mixed the dough. Trust me on this, a heavy hand is the enemy of a flaky scone! I ended up with something more like a hockey puck than a pastry. I learned the hard way that you have to leave those little pea-sized lumps of butter visible. That’s the secret. Those little pockets of fat steam up in the oven, creating those gorgeous, light layers we all crave. It’s like magic happening inside your oven.

Using bacon fat along with the butter is a total game-changer. It adds a depth of flavor that you just can’t get otherwise. When you bite into one of these, you first get the crunch of the golden crust, followed by the soft, buttery interior and the salty punch of the cheese. It’s a family favorite at my house, especially during chai time when everyone is looking for something hearty. You’re going to love how the fromage blanc keeps them moist without making them heavy.

Just imagine pulling a tray of these out of the oven. The cheese is bubbling and slightly browned at the edges, and the aroma is so enticing your neighbors might just start knocking on your door! Whether you’re serving them at a fancy brunch or just grabbing one on your way out the door, these scones are pure comfort. Just remember to chill the dough thoroughly before cutting. It makes all the difference in the world. Let’s get baking, shall we?

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🍽️ Savory Gruyère & Bacon Scones

by Chef Kiran Raja

Prep: 35 mins
Cook: 25 mins
Total: 60 mins
Serves: 12
Category: Breakfast & Brunch
Cuisine: American

📋 INGREDIENTS

• 275g Pastry flour (sifted)

• 275g Bread flour (sifted)

• 1 Tbsp + 1/4 tsp Baking powder

• 1 tsp Baking soda

• 1 tsp Salt

• 1/4 tsp Black pepper (ground)

• 155g Unsalted butter (cold cubes)

• 50g Bacon fat (chilled)

• 400ml Buttermilk (chilled)

• 160g Cooked bacon (chopped)

• 160g Gruyère cheese (grated)

• 175g Fromage blanc

• 75g Fresh chives (chopped)

• 1 Egg (for wash) + Flaky sea salt

👩‍🍳 INSTRUCTIONS

1 Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2 Sift flours, baking powder, soda, salt, and pepper into a stand mixer bowl with a paddle attachment.

3 Pulse in cold butter cubes and chilled bacon fat on low speed until the mixture is coarse with pea-sized lumps.

4 Add buttermilk all at once. Mix on low for 5 seconds, scrape, and repeat until just hydrated but not fully combined.

5 Fold in bacon, Gruyère, fromage blanc, and chives by hand. Shape into a 2.5-inch high rectangle on the tray.

6 Freeze for 20 minutes to chill. Cut into 12 portions, brush with egg wash, and sprinkle with sea salt.

7 Bake for 20-25 minutes until golden brown. Cool for 10 minutes before serving.

👃 AROMA GUIDE

1 Stage 1: Fresh chives and sharp, nutty cheese.

2 Stage 2: Toasty bacon fat and warm butter filling the room.

3 Stage 3: Golden, caramelized cheese and savory pastry crust.

🔧 PRO TIPS

• Keep it Cold: If your butter starts to melt while mixing, put the whole bowl in the fridge for 10 minutes. Cold fat is the key to flakes!

• The Mix: Over-mixing develops gluten, which makes scones tough. Stop as soon as you don’t see dry flour spots.

• Storage: These are best fresh, but you can freeze the unbaked cut scones and bake them straight from the freezer (just add 5 mins to the timer).

📊 NUTRITION FACTS

SAVORY BACON GRUYERE SCONES
Serving Size 1 Scone
Calories345
Total Fat22g (28% DV)
Saturated Fat13g (65% DV)
Cholesterol65mg (22% DV)
Sodium580mg (25% DV)
Total Carbs24g (9% DV)
Dietary Fiber1g (4% DV)
Protein12g (24% DV)
* Percent Daily Values based on 2,000 calorie diet

✨ Simply Delicious. Purely Aromatic. ✨

Made this? Tag @chefkiran • #KiranRecipe • #YumAroma