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.

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.

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.

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.

Make the crispy bacon:

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.

Prep the add-ins:

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.

Make The Scones:

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 easiest 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 just 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 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!

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Yield: 8 scones

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!

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 50 minutes mins

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

• Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
• 2 silpat silicone baking mats

Instructions 

• Preheat your oven to 400° 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 with butter.

Serving: 1scone, 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

Author: Laurie McNamara

Course: Breads & Baked Goods

Cuisine: American