Savory Bacon Gruyere Green Onion Scones with Buttermilk
- Prep
- 25 min
- Cook
- 25 min
- Yield
- 12 scones
- Level
- medium
- Cuisine
- British
These rich, buttery scones combine crispy bacon, nutty Gruyere cheese, and fresh green onions for a savory twist on the classic British teatime treat. The cold butter technique creates flaky layers while buttermilk adds tang and tenderness. Perfect for brunch, afternoon tea, or as a side for soups and salads. The brief chilling step ensures the scones hold their shape and develop proper texture during baking.
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Ingredients
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoons salt
- ½ cup cold butter, cut into small cubes
- 4 strips bacon, cooked and crumbled
- ⅝ cup gruyere cheese, gratedsharp cheddar1:1budget-friendly
note: similar melting properties
- 2 green onions, thinly sliced
- 1 teaspoon cracked black pepper
- ½ cup buttermilk
- ¼ cup heavy cream
Method
10 steps- 1
Preheat the oven to 375°F
- 2
Sift together flour, sugar, baking powder, baking soda, and salt in a large bowl
- 3
Cut cold butter cubes into flour mixture until completely incorporated and mixture has fine, mealy texture
- 4
Add bacon, cheese, green onions, and black pepper and mix until well combined
- 5
Fold in buttermilk and mix until just combined and dough forms
- 6
Form dough into disc and chill in refrigerator for about 30 minutes
- 7
Flatten chilled disc to about 1/2 inch thick
- 8
Cut disc into circles using 3 inch circle cutter and place on parchment lined baking sheet
- 9
Brush tops with cream and bake for 20 to 25 minutes until puffed and tops start to brown
- 10
Serve warm with honey butter
Tips
Keep butter very cold and work quickly to ensure flaky layers develop during baking.
Don't overmix the dough once buttermilk is added to prevent tough scones.
For extra flavor, reserve some bacon crumbles and cheese to sprinkle on top before baking.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 1 week
Can be shaped and frozen unbaked for up to 3 months, bake from frozen adding 5 minutes
Best served warm, reheat in 350°F oven for 5 minutes if needed
Common Mistakes
Don't overmix after adding buttermilk to avoid dense scones
Keep butter cold throughout process to ensure proper flaky texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, shape the scones and freeze them unbaked. Bake directly from frozen, adding about 5 extra minutes to the baking time.
What if I don't have a circle cutter?
Use a sharp knife to cut the disc into 8 triangular wedges, or use a large glass or cookie cutter as a substitute.
How long do these keep?
Store covered at room temperature for up to 2 days or refrigerate for up to 1 week. Reheat in a 350°F oven for best results.