Every truly exceptional recipe begins with a memorable story, and these Bacon Apricot and Gorgonzola Scones are no exception. They carry with them the charm of a beloved local bakery and the satisfaction of a culinary triumph achieved in my own kitchen, proving that some of the best culinary experiences are born out of a challenge and a passionate pursuit of flavor.
Just around the corner from my home exists a delightful establishment named Crust – a rustically quaint bakery renowned for crafting the most incredible baked goods. From their irresistible salted caramel doughnuts, a personal favorite, to their perfectly chewy bagels, exquisite scones, and magnificent loaves of artisan bread, every item is a testament to their dedication and skill. Each day, their counters are laden with an abundant display of fresh-baked wonders, inviting your eyes to feast and your stomach to growl in anticipation. The bakery operates on a simple, yet effective principle: what they make for the day is what’s available, and when they’re out, they’re truly out – a clear sign of their commitment to fresh, daily offerings and a local favorite status that ensures everything sells out quickly.
The Culinary Masterpiece: Bacon, Apricot & Gorgonzola Scones
The true geniuses at Crust are the bakers who dared to conceive the extraordinary flavor fusion of bacon meeting apricot meeting Gorgonzola in a scone. It’s a combination that sounds unconventional at first blush, yet it delivers a symphony of tastes that is utterly unforgettable. I must give them immense credit; this flavor profile isn’t just good, it’s “bonkers” in the best possible way. The smoky depth of the bacon, the sweet-tart chewiness of the apricot, and the pungent, creamy tang of the Gorgonzola create a harmonious blend that excites the palate and leaves a lasting impression. These particular savory scones quickly became my friend Nichole’s absolute favorite, and it was her enthusiastic recommendation that first introduced me to the magic of Crust and, more specifically, to this sensational and unique scone flavor combination.
However, as with many artisanal delights, a bittersweet turn of events occurred. Due to stringent food safety regulations, likely concerning the perishability of the bacon and Gorgonzola cheese, Crust sadly had to stop making these beloved scones. They simply couldn’t be displayed for longer than four hours, making production impractical for a bustling bakery that relied on a longer shelf life for its counter displays. This discontinuation was truly a sad situation for loyal fans who craved the distinct taste of these gourmet scones. Yet, for me, this unfortunate news presented a silver lining and created the perfect opportunity to embark on a new culinary adventure: recreating these phenomenal savory scones in my own kitchen. What began as a nostalgic quest to bring a cherished bakery item back into my life blossomed into a deeply satisfying home baking project, allowing me to master the art of homemade scones and share this incredible recipe.
Crafting Your Own Savory Scones: The Ingredients for Perfection
Embarking on this delightful scone baking journey requires gathering a carefully selected array of high-quality ingredients, each playing a crucial role in achieving the scone’s complex flavor and perfect texture. Fear not, for while the list may seem extensive, the reward of biting into a warm, flaky, homemade Bacon Apricot and Gorgonzola Scone is truly worth every step. The magic lies in the interplay of sweet, salty, savory, and tangy elements, all held within a tender, rich scone base.
Essential Ingredients for Unforgettable Scones:
- Flour Power: We use a balanced blend of 1½ cups all-purpose flour, which provides the necessary structure and a tender crumb, alongside ¾ cup whole wheat flour. The whole wheat flour adds a subtle nutty depth and a wholesome character to the scones, elevating their overall flavor profile beyond a standard scone.
- Leavening Agent: 1 tablespoon of baking powder is critical for achieving that signature scone lift. It reacts with the wet ingredients to create air pockets, ensuring your scones are light and fluffy, never dense.
- Sweet & Salty Balance: A touch of 1 tablespoon of sugar is included not to make the scones overtly sweet, but to enhance the natural sweetness of the apricots and beautifully balance the savory intensity of the bacon and the sharp tang of the Gorgonzola. ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper are vital for seasoning the dough itself, ensuring every bite is bursting with flavor and providing a delightful subtle kick.
- The Fat Factor: ¾ cup of cold unsalted butter is perhaps the most crucial ingredient for achieving flaky scones. Its chill is non-negotiable; as the cold butter melts in the hot oven, it releases steam, which separates the layers of dough, resulting in that coveted tender, flaky texture. Using unsalted butter allows you to control the salt content precisely.
- Moisture Makers: ½ cup of whole milk and 2 whole eggs provide the necessary liquid to bring the dough together, adding richness and contributing to a wonderfully tender interior. Keeping these wet ingredients cold also plays a role in maintaining the butter’s low temperature, reinforcing the flakiness of the finished product.
- The Flavor Trio Stars:
- Bacon: 3 slices of thick-cut applewood bacon, expertly diced and cooked until perfectly crispy, offers an irresistible smoky, salty crunch. This savory element is the backbone of the scone’s unique appeal.
- Dried Apricots: ¼ cup (heaping) of diced dried apricots introduce a delightful sweet, chewy, and slightly tart counterpoint. Their vibrant fruitiness cuts through the richness of the bacon and cheese, adding a burst of sunshine to each bite.
- Gorgonzola: ¼ cup of crumbled Gorgonzola blue cheese is where the magic truly happens. This ingredient introduces a pungent, creamy, and distinctively tangy note that elevates the entire scone. Its bold, savory flavor harmonizes surprisingly well with the apricot and bacon, creating a sophisticated and memorable taste experience.
- Freshness Boost: 2 tablespoons of snipped fresh chives add a subtle oniony freshness and a beautiful pop of green color. They cut through the richness of the other ingredients, brightening the overall taste and adding another layer of aromatic complexity.
Step-by-Step Guide to Baking Perfect Bacon Apricot Gorgonzola Scones
Creating these delightful savory scones is a rewarding and relatively straightforward process. By following these detailed instructions, you’ll ensure perfectly flaky, flavorful results that will rival any bakery creation. Precision and keeping ingredients cold are key to scone success!
1. Prepare the Crispy Bacon
Begin your scone journey by slicing your thick-cut applewood bacon. First, cut each slice lengthwise into thirds, then dice these strips into small, uniform pieces. Aim for a fine dice, as smaller pieces will distribute more evenly throughout your scones, ensuring a consistent burst of smoky flavor in every bite. Cook the diced bacon in a small skillet over medium heat, stirring occasionally, until it achieves a beautiful, golden crispness. Once cooked, use a slotted spoon to transfer the crispy bacon bits to a plate lined with paper towels to drain any excess grease. This crucial step prevents the scones from becoming greasy or soggy. Allow the bacon to cool completely before incorporating it into the dough. For optimal results and to maintain the dough’s chill, you can even pop the cooled bacon into the fridge for a few minutes.
2. Prepare the Flavorful Add-ins
Just like the bacon, the dried apricots need careful preparation to ensure even distribution and bursts of flavor. Finely dice the dried apricots into small, manageable pieces. Uniformity here helps prevent large, sticky clumps in your scones. Once diced, combine the apricots with your cooled, crispy bacon bits. Place this mixture into the refrigerator to ensure they are thoroughly chilled when added to the dough. Keeping your mix-ins cold is just as important as keeping your butter and wet ingredients cold; it helps maintain the overall low temperature of your scone dough, which is vital for achieving that coveted flaky texture.
Next, prepare the Gorgonzola cheese. If your Gorgonzola comes in a solid block, use a fork to gently crumble it into small, irregular pieces. Aim for approximately a quarter cup, but if you find yourself with a slightly more generous amount, don’t fret – a little extra Gorgonzola never hurt anyone’s scone! Its bold, tangy flavor is a key component, so ensure it’s well-crumbled for even distribution. Again, ensure this is also chilled and ready to be added to the dough at the right moment.
3. Prepare the Wet Ingredients
In a separate small bowl or a liquid measuring cup, crack the two whole eggs and add them to the half cup of whole milk. Using a fork or a small whisk, beat the eggs thoroughly into the milk until the mixture is well combined and a uniform, pale yellow color is achieved. This ensures that the eggs are fully incorporated and will distribute evenly throughout your scone dough, providing richness and moisture without any eggy streaks. Once whisked, immediately place this wet mixture into the refrigerator. Keeping your wet ingredients cold is absolutely crucial for maintaining the temperature of the butter in the dry mixture when they are combined, which directly contributes to those coveted flaky layers in your finished scones.
4. Combine the Dry Ingredients and Cold Butter
In a large mixing bowl, meticulously measure out both the all-purpose flour and the whole wheat flour. Add the sugar, baking powder, kosher salt, and a generous pinch of freshly ground black pepper. Use a whisk to combine these dry ingredients thoroughly, ensuring that the leavening agent and seasonings are evenly distributed throughout the flour mixture. This prevents any pockets of unmixed ingredients, which could lead to an uneven rise or flavor in your final scones.
Now, it’s time for the crucial step of incorporating the cold butter. Cut the chilled unsalted butter into small, uniform cubes and drop them directly into the flour mixture. Using a pastry cutter, work the butter into the flour until the mixture resembles coarse, wet sand with some pea-sized pieces of butter still visible. This method is far easier and more efficient than using two forks, which can quickly lead to tired arms and warmer butter. The key is to keep the butter as cold as possible while breaking it down; these small pockets of cold butter will create steam and those desirable flaky layers as the scones bake.
5. Mix in Wet Ingredients and Add-ins
Once your dry mixture with the butter is ready, retrieve the cold milk and egg mixture from the fridge and pour it directly into the center of the dry ingredients. Immediately follow this by adding your prepared, chilled chopped apricots, crispy bacon pieces, crumbled Gorgonzola, and the finely snipped fresh chives. Using a sturdy spatula or your hands, gently mix everything together until just combined. The critical point here is to avoid overmixing the scone dough; excessive mixing will develop the gluten in the flour, leading to a tough, dense scone instead of a tender, flaky one. Stop as soon as all the ingredients are incorporated and no dry flour streaks remain.
6. Form and Cut the Scones
Lightly flour a clean work surface or a large pastry mat. Gently turn the scone dough out onto the floured surface. With lightly floured hands, gently knead the dough a few times, just enough to bring it together into a cohesive ball. Again, avoid excessive kneading, as this will overdevelop the gluten and result in a less tender scone. Once a soft ball is formed, use your hands to gently pat it out into a round circle, aiming for a uniform thickness of approximately one inch. Using a sharp knife or a bench scraper, cut the dough into eight equal wedges, similar to how you would slice a pie. The rustic, triangular wedges are part of their charm and allow for good portion control.
7. Bake to Golden Perfection
Before you begin assembling your scones, preheat your oven to a robust 400°F (200°C). Prepare a rimmed baking sheet by lining it with parchment paper or a silicone baking mat; this prevents sticking and aids in cleanup. Carefully arrange the individual bacon, apricot, and Gorgonzola scones onto the prepared baking sheet, ensuring you leave at least an inch or two of space between each for even baking and browning. Transfer them to your preheated oven and bake for 15-18 minutes, or until their tops are beautifully golden brown and a skewer inserted into the center comes out clean, indicating they are cooked through. For uniform browning across all scones, it’s a good practice to rotate the baking sheet halfway through the baking time. The aroma filling your kitchen at this stage will be nothing short of divine – a truly irresistible blend of sweet, savory, and cheesy notes that signals a delicious treat is almost ready.
Serving and Savoring Your Homemade Scones
Words cannot adequately describe the intoxicating smell emanating from your oven as these unique scones bake; it’s an aroma that promises warmth, comfort, and an explosion of savory-sweet flavor. Once out of the oven, immediately transfer them to a wire rack to cool slightly. While delicious at room temperature, these Bacon Apricot and Gorgonzola Scones are truly at their peak when served warm, allowing the Gorgonzola to be slightly gooey and the flavors to meld beautifully. I find them absolutely perfect on their own, perhaps with a freshly brewed cup of coffee or a comforting mug of tea for a delightful breakfast or afternoon snack. While a generous slather of butter is always a welcome addition to any scone, it’s honestly not necessary with these; they are so rich and flavorful on their own that they don’t need any embellishment to shine. Enjoy them fresh out of the oven for the ultimate experience!
When it comes to these savory bacon, apricot, and Gorgonzola scones, I genuinely struggle to restrain myself from devouring the entire batch. The sweet earthiness of the apricot, the smoky crispness of the bacon, the pungent tang of the blue cheese, and the delicate freshness of the chives – it’s a flavor combination that makes me utterly head over heels in love. The textural contrast between the flaky scone, the chewy apricots, and the crispy bacon is simply divine. Instead of keeping this culinary masterpiece all to myself, I decided to host a special taste test, inviting my friend Nichole, the very person who introduced me to Crust’s original creation, to sample my homemade version. Her verdict? “You nailed it.” I’d say that was a definitive yes to successfully recreating bakery perfection at home, and I couldn’t be prouder to share this elevated scone recipe with fellow baking enthusiasts.
Enjoy! We encourage you to embark on this delightful baking adventure. If you decide to give this extraordinary Bacon Apricot and Gorgonzola Scones recipe a try, please let us know! Share your culinary creations with us by snapping a photo and tagging us on Twitter or Instagram. Your feedback and photos are always a joy to see!
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8
scones
Bacon Apricot and Gorgonzola Scones
30 minutes
20 minutes
50 minutes
Ingredients
- 1½ cups all purpose flour
- 3/4 cup whole wheat flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup cold unsalted butter
- 1/2 cup whole milk
- 2 whole eggs
- 3 slices thick-cut applewood bacon, diced small
- 1/4 cup (heaping) diced dried apricot
- 1/4 cup crumbled Gorgonzola
- 2 tablespoons snipped fresh chives
Equipment
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Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), Silver
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2 silpat silicone baking mats
Instructions
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Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper or a silicone baking mat.
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Slice the bacon lengthwise into thirds and then dice into small, uniform pieces. Cook the diced bacon in a skillet over medium heat until crispy. Drain on paper towels and allow to cool completely. Combine the cooled crispy bacon pieces with the diced dried apricots and refrigerate to keep cold.
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In a small bowl or measuring cup, whisk together the two eggs and 1/2 cup of whole milk until well combined. Keep this mixture cold in the refrigerator until ready to use.
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In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, kosher salt, and black pepper. Whisk thoroughly. Cut the cold unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter, cut the butter into the flour until it resembles coarse, wet sand with some pea-sized butter pieces.
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Pour the cold egg/milk mixture into the flour mixture. Add the chilled bacon and apricot mixture, crumbled Gorgonzola, and snipped fresh chives. Stir gently with a spatula or your hands until just combined. Be careful not to overmix the dough.
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Lightly flour a clean surface. Turn the scone dough out onto the floured surface and gently knead it into a cohesive ball. Pat the dough out with your hands into a round circle, about one inch thick. Use a sharp knife or bench scraper to cut the dough into eight equal wedges.
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Arrange the scone wedges onto the prepared baking sheet, leaving some space between them. Bake for 15-18 minutes, or until the tops are golden brown and a skewer inserted comes out clean. Rotate the pan halfway through baking for even browning.
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Remove the scones from the oven immediately and transfer them to a wire rack to cool slightly. Serve warm, either plain or with a spread of butter, if desired.
Calories: 365kcal,
Carbohydrates: 32g,
Protein: 8g,
Fat: 24g,
Saturated Fat: 13g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 7g,
Trans Fat: 1g,
Cholesterol: 96mg,
Sodium: 434mg,
Potassium: 182mg,
Fiber: 2g,
Sugar: 5g,
Vitamin A: 826IU,
Vitamin C: 1mg,
Calcium: 146mg,
Iron: 2mg
Laurie McNamara
Breads & Baked Goods
American