Earlier this summer, I took the kids on a little beach getaway to the Oregon coast. Kevin was gone for three weeks of Army training, I was solo parenting, and a girlfriend of mine had access to an amazing beach house that happened to be available. We had the most amazing week, and on our drive home I stopped at one of my favorite bakeries for a coffee. A five minute coffee stop turned into a 20 minute stop while the boys split a chocolate doughnut and I sampled one of their amazing bacon and blue cheese scones.
Let me tell you, it was the best scone I’ve ever had in my life. I’m not exaggerating; it was flaky and buttery and filled with little morsels of bacon and blue cheese in every bite. I’ll admit, I’m not even someone who loves blue cheese, but in these scones it was perfection. I ate every last crumb and immediately wished I had gotten a second scone. I love a good sweet scone recipe, which is more traditional, but a savory scone just takes it to the next level.
These scones really are my new favorite thing. This recipe makes 8-12 scones depending on how large you cut them, but you can certainly cut them smaller for cute little baby scones to serve at a brunch, baby shower, or bridal shower. There’s no occasion these won’t be perfect for, and even though they’re savory scones they still pair well with coffee or tea.
I promise you these are a crowd-pleaser! You’ll love this unexpected scone flavor.
- 2¾ cups all-purpose flour
- 2 tbsp. sugar
- 1 tbsp. baking powder
- ½ tsp. salt
- ½ tsp. baking soda
- ½ cup (chilled) + 3 tbsp. butter (melted)
- 1 eggs, slightly beaten
- 1 cup buttermilk
- 8 slices of bacon, cooked and crumbled
- ¼ cup blue cheese crumbles
- In a medium bowl, whisk together flour, sugar, baking powder, salt, and baking powder.
- Cut the butter into small cubes and use a pastry cutter to cut the butter into the dough. When you're done, none of the butter should be larger than the size of a pea.
- Add the egg and stir until just combined.
- Slowly add the buttermilk, starting with ¾ of it. Mix until just combined and the dough is not so sticky that it can't be rolled out. Add more buttermilk as needed.
- Fold in bacon and blue cheese crumbles.
- Dump the dough onto a floured surface and roll into a roughly 12 inch circle. Cut the dough into triangles. Place on a rimmed baking sheet lined with parchment paper and freeze for 20-30 minutes.
- Preheat the oven to 400 degrees Fahrenheit. Bake for 15-20 minutes until golden brown. During the last 3-5 minutes of baking, brush with melted butter.
- Let cool and enjoy!
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Looking forward to having a go at the Bacon and Blue cheese scones.. thank you