Beachwood Cafe’s Bacon & Gruyère Scones


What you’ll need: 


  • 1lb regular- or thick-sliced bacon, rendered to yield 1 cup chopped bacon and ¼ cup bacon fat
  • 4 cups flour
  • 2 tbsps baking powder
  • 1½ tsps salt
  • 10 tbsps cold unsalted butter
  • 1¾ cups heavy cream
  • 1 cup shredded Gruyère cheese


What you do:


  1. Preheat the oven to 325°F.
  2. Cook bacon through, but not until well done. Reserve rendered bacon fat. Let bacon cool and chop into ¼ inch strips.
  3. In a large metal bowl, sift flour and baking powder together. Add salt.  
  4. Cut butter into 1-inch cubes and add to the flour mixture. Mix using a pastry blender, leaving no chunk bigger than a pea. Work quickly and in a cool area so the butter doesn’t get too soft.
  5. In a medium-sized mixing bowl, whisk bacon fat and cream together.
  6. Make a well in the center of the flour mixture. Pour the bacon fat and cream into the well.  
  7. Using your hands, mix in the liquid until the dough is shaggy.
  8. Add chopped bacon and cheese to the dough. Gently mix in with hands, distributing evenly. Do not overwork dough.
  9. Pull off 4 oz. portions and place on an ungreased baking sheet.
  10. Place the sheet on the middle rack of the oven. Bake for 30 minutes, until the scones are golden and firm to the touch.

Bacon & Gruyère Scones

To Serve Let cool for 7 minutes, then serve with regular, herbed or maple butter.


Learn more about the revival of the Beachwood Cafe here!

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