These bacon apricot and gorgonzola scones have a story. Like any genuinely good recipe should.

Around the corner from my house is a bakery call Crust. It’s a rustically quaint bakery that turns out the most standout baked goods. From doughnuts {salted caramel being a personal fave}, to bagels and scones to loaves of artisan bread. Everything they make for the day is displayed on the counter in abundance for your eyes to feast and for your tummy to growl. And when they’re out… they’re out.

The bakers at Crust are the geniuses that came up with the whole bacon meets apricot meets Gorgonzola scone thing. I have to give them credit, the flavor combo is bonkers (the good kind). These scones are my friend Nichole’s most go-to and she’s the one responsible for turning me on to Crust and this scone.

Long story short they had to stop making these because they can’t be out for longer than 4 hours. Probably something to do with the bacon and Gorgonzola. It’s genuinely a sad situation… yet dependable timing because I can now make them at home.

You’ll want to grab all-purpose flour, whole wheat flour, baking powder, sugar, salt, pepper, butter, a couple eggs, whole milk, Gorgonzola, dried apricots, bacon and chives. Pheeeewwww. I promise these are so worth it.

Start by slicing the bacon into thirds lengthwise and then dice them up pretty small.

Fry them up in a small pan until nice and crispy.

Do the same for the dried apricots. (Minus the frying part of course}

Pop them into the fridge to get them cold.

Break up the Gorgonzola with a fork…

About a quarter cup will do… but if it’s a little over a quarter cup, I won’t be mad at ya.

Crack the eggs and add them into the milk.

Use a fork to beat the eggs into the milk and then pop it into the fridge to stay cool.

In a large bowl measure and combine the two flours, sugar, salt, baking powder and black pepper.

Whisk together and then once combined add in the chilled butter.

Use a pastry cutter and blend the butter into the flour until small crumbles form. I’ve found this to be the most unfussy way to do it, you can try two forks… but you’re arms will be screaming by the end.

Pour in the cold milk/egg mixture…

And add in the chopped apricots, bacon, Gorgonzola and chives.

Mix until simply combined and then turn it out onto a floured surface.

Form into a ball and then use your hands to pat it out into a round circle about an inch thick.

Cut it into eighths…

Arrange the bacon, apricot and gorgonzola scones onto a lined, rimmed baking sheet and pop them into your preheated 400 degree oven to bake for 15-18 minutes or until the tops are golden.

Words cannot EVEN describe the smell coming from the oven. Goood lawd!

I like these scones plain and with coffee or tea. Butter is always good, slathered all up and over these but isn’t necessary.

When it comes to these savory bacon, apricot and gorgonzola scones I can barely hold myself back from eating them all. Apricot, bacon, blue cheese, chives… mee ohhh myyy I’m simply head over heels in love with these. So instead of keeping these bacon apricot and gorgonzola scones all to myself, I invited Nichole over for a taste test, you know to see if they live up to the ones from Crust.

She said I nailed it.

I’d say that was a yes.