Imagine biting into a scone that's not your ordinary breakfast pastry - a culinary masterpiece that dances between savory and sweet, tantalizing your taste buds with every single bite! These Bacon Apricot and Gorgonzola Scones are about to revolutionize your morning routine, combining the crispy decadence of bacon, the bright sweetness of apricots, and the bold punch of Gorgonzola cheese in one irresistible package. Whether you're a breakfast enthusiast or a gourmet adventurer, these scones will transform your ordinary morning into an extraordinary culinary experience that you won't be able to resist.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cooked bacon, crumbled
- 1/2 cup dried apricots, chopped
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together to ensure even distribution of dry ingredients.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized butter pieces.
- Fold in the crumbled bacon, chopped dried apricots, and crumbled Gorgonzola cheese, distributing them evenly throughout the mixture.
- Create a well in the center of the mixture and pour in the cold heavy cream. Gently mix with a fork or spatula until the dough just comes together, being careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently pat into a circular shape about 1-inch thick.
- Using a sharp knife, cut the dough into 8 equal triangular wedges. Separate the wedges slightly on the prepared baking sheet.
- Optional: Brush the top of each scone with additional heavy cream for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, optionally with additional butter or a drizzle of honey.
Tips
- Keep your ingredients cold - especially the butter! Cold butter creates those perfect, flaky layers in your scones.
- Don't overwork the dough. Mix just until ingredients come together to ensure tender, light scones.
- For extra golden tops, brush with heavy cream before baking.
- If your dried apricots are particularly dry, soak them in warm water for 10 minutes before chopping to enhance their moisture and flavor.
- Use high-quality Gorgonzola for the most robust cheese flavor.
- These scones are best served fresh, but can be stored in an airtight container for 2-3 days and gently reheated.
- For a more intense flavor, try using applewood-smoked bacon for an extra layer of complexity.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 8g
Fat: 21g
Saturated Fat: 13g
Cholesterol: 60mg
