Bacon and Gruyére Scones

Recipe for buttermilk scone from Joy the Baker

Idea of genius Bacon and Gruyére Scone from Intelligentsia (or whoever makes their pastries)

5 pieces of bacon, diced

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 large egg yolk

1/4 cup plus 2 tablespoons cold buttermilk

1/2 cup of Gruyére, grated

In a cast iron or medium skillet, cook diced bacon over medium-high heat, until brown. Transfer to a paper towel to drain and let cool.  NOTE: Do not add hot bacon to the scone mixture. This will melt the butter. Muy importante.

Place rack in the upper third of the oven and preheat to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.  Cut in butter until mixture resembles coarse meal.  I use my fingers to rub the butter and dry ingredients together.    In another bowl, combine egg yolk and buttermilk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.  Fold in bacon and cheese.

Turn out onto a floured board and knead a few times and form into a ball.  Roll out dough, using a rolling pin, into a 1-inch thick square.  Cut into 4 large or 6 small  squares.   Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when serve immediately with butter and jam.