Bacon Apricot and Gorgonzola Scones

These bacon apricot and gorgonzola scones have a story. Like any really 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 amazing 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.

Bacon Apricot + Gorgonzola Scones - www.SimplyScratch.com

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 favorite and she’s the one responsible for turning me on to Crust and this scone.

Bacon, Apricot and Gorgonzola Scones l www.SimplyScratch.com

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 really a sad situation… yet perfect timing because I can now make them at home.

the stuff

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.

bacon Collage (2)

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

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

dice up apricots

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

bowlful

Pop them into the fridge to get them cold.

gorg

Break up the Gorgonzola with a fork…

broken up gorg

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

two eggs in the milk

Crack the eggs and add them into the milk.

beat it

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

dry ingredients

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

add butter

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

crumbly

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

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Pour in the cold milk/egg mixture…

add-ins

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

form

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

1 inch thick

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

cut scones

Cut it into eighths…

bake

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.

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

Bacon, Apricot and Gorgonzola Scones l www.SimplyScratch.com

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

Bacon Apricot and Gorgonzola Scones www.SimplyScratch.com

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 just 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.

 

Enjoy! And if you give this Bacon Apricot and Gorgonzola Scones recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Bacon Apricot + Gorgonzola Scones www.SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Print

Bacon Apricot and Gorgonzola Scones

Sweet apricots, smoky applewood bacon with a little tang from Gorgonzola and freshness from chives... A scone that covers all senses!

Yield: 8 scones

Prep Time: 30 minutes

Cook Time: 18-20 minutes

Total Time: about an hour

Ingredients:

1-1/2 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

1-1/2 sticks cold unsalted butter

1/2 cup whole milk

2 whole eggs

2-3 strips slab applewood bacon, diced small

1/4 heaping cup diced dried apricot

1/4 cup crumbled Gorgonzola

3 tablespoons chopped fresh chives

Directions:

Preheat your oven to 400 degrees and line a rimmed baking sheet.

Slice the bacon lengthwise into thirds and then dice. Cook the diced bacon in a skillet until crispy. Drain on paper towel. Combine the diced apricots with the crispy bacon pieces and refrigerate.

Combine the two eggs and the 1/2 cup of milk in a small bowl or measuring cup and keep cold in the fridge.

In a large bowl combine the flours, sugar, baking powder and salt. Drop in the cold butter and using a pastry cutter, cut the butter into the flour mixture until it resembles coarse, wet sand.

Add the egg/milk mixture, apricots, bacon pieces, Gorgonzola and chives into the flour mixture and stir just until combined.

Lightly flour a clean surface and drop the dough down on to the floured surface and knead into a ball. Use your hands to flatten the dough out to an inch thick. Use a knife and cut the dough into eighths and place onto the prepared pan.

Bake the scones for 15-18 minutes or until the tops are golden, rotate the pan halfway through baking. Remove the scones immediately to a wire rack and let cool.

Serve warm and enjoy!

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24 Responses to “Bacon Apricot and Gorgonzola Scones”

  1. #
    1
    Steph (Poupetteinthekitchen) — October 21, 2013 at 7:18 am

    You had me at savory <3 I cannot thank you enough for this recipe Laurie! This is right up my alley!!! Plus, I've never had scones! It is now my mission in life to make those 😀

  2. #
    2
    Nichole — October 21, 2013 at 7:25 am

    Guess what I’m making today…ahhh!!!

  3. #
    3
    Robby — October 21, 2013 at 8:56 am

    These look to die for. I’m supposed to limit my bleu cheese intake, but these might have to be one of those ‘exceptions’.

  4. #
    4
    Tieghan Gerard — October 21, 2013 at 9:30 am

    I am not really a huge scone person, but scones with gorgonzola and bacon? Yes, please! These look awesome Laurie!

    • simplyscratch replied: — October 21st, 2013 @ 8:11 pm

      These might be a game changer Tieghan!

  5. #
    5
    Steph (Poupette in the Kitchen) — October 21, 2013 at 9:48 am

    Oh also a quick questions: do scones freeze well? if so, is it better to freeze them before of after cooking?

    • simplyscratch replied: — October 21st, 2013 @ 8:10 pm

      Well I was once told… you never put scones in the fridge. So I think that includes the freezer as well. But the dough might be able to be frozen, but I’m not 100% sure. Great question tho Steph!

  6. #
    6
    Bev @ Bev Cooks — October 21, 2013 at 10:13 am

    Omlawwwwwwwwd yes.

  7. #
    7
    Lauren @ Climbing Grier Mountain — October 21, 2013 at 2:24 pm

    I want to shove 4,256 of these scones in my face! Bacon and Gorgonzola, rule!!

    • simplyscratch replied: — October 21st, 2013 @ 8:08 pm

      Good thing I made 4,257… one for me and the rest are in the mail to you! 🙂

  8. #
    8
    Amanda @ Once Upon a Recipe — October 21, 2013 at 3:49 pm

    Scones are my absolute favorite, and I’d even be tempted to pick them over donuts. These sound absolutely fabulous – that bacon, apricot, gorgonzola combo! Yum!

    • simplyscratch replied: — October 21st, 2013 @ 8:07 pm

      Me too! They’re like biscuits but way wayyyy better 🙂

  9. #
    9
    Kathryn — October 21, 2013 at 4:06 pm

    Oh this flavour combo! Love it!

  10. #
    10
    Georgia @ The Comfort of Cooking — October 21, 2013 at 6:09 pm

    The combination of flavors in these scones is just scrumptious, Laurie! I’d love to dig into one for breakfast! Wonderful recipe.

  11. #
    11
    Kelli H (Made in Sonoma) — October 21, 2013 at 6:18 pm

    What a GREAT flavor combo!

  12. #
    12
    Christy @ My Invisible Crown — October 21, 2013 at 6:23 pm

    Oh how I love a good scone! And these…whoa! With the sweet and salty combo! Perfect! 🙂

  13. #
    13
    Steph (Poupetteinthekitchen) — October 21, 2013 at 8:26 pm

    Thanks Laurie! I guess I’ll just have to try, but I think I’ll go with freezing half of the unbaked dough to see how it rises compared to fresh dough.
    On a side note: when I baked your Merlot chocolate cookies (which for me were Shiraz chocolate), they came out super chewy and some were just not even in the shape of a cookie anymore so I froze half the batch (after cooking). They make for super yummy crumbled toppings on ice cream, and delicious frozen treats by themselves actually! Just thought I’d share!

  14. #
    14
    Sheila — October 21, 2013 at 10:15 pm

    Just saying it’s a dang good thing you live on the other side of the state or I’d be knockin’ on our door right about now!! ; )

  15. #
    15
    Meagan @ A Zesty Bite — October 21, 2013 at 10:41 pm

    Oh man I have never made scones and that is about to change! These look great!

  16. #
    16
    cassie — October 22, 2013 at 10:48 am

    These are gorgeous. LOVE the flavors you chose!

  17. #
    17
    Chung-Ah | Damn Delicious — October 22, 2013 at 4:54 pm

    Savory scones are the best!

  18. #
    18
    Jessica H — October 22, 2013 at 7:21 pm

    My mouth is watering non-stop over these! Definitely going to be on my Christmas dinner menu!

  19. #
    19
    Kathleen Ryan — May 18, 2016 at 1:24 pm

    Have you tried these without the egg? I make sweet scones all the time but have found that to keep them flaking I have settled on a recipe without the egg. (America’s Test Kitchen.) I would like to venture in this delicious sounding savory scone. Do you think it will work without the egg?

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