These savory Rye Scones with Bacon and Jarlsberg are the perfect side for a bowl of soup or salad. Paired with some stone ground mustard butter and you’ve got a winning combination!
Happy Monday guys. Care to join me for a scone?
It’s actually been a while since I’ve shared a scone on the blog. And come to think of it, I’ve only shared sweet scones with you folks. How one-dimensional of me. Today, I plan on correcting that. I mean, I love my apricot walnut scones with the maple glaze, my meyer lemon cream scones, and my cherry vanilla scones with white chocolate drizzle because they’re all perfect with my morning cup of coffee or afternoon tea. And don’t get me wrong, I love sweet scones just as much as the next guy, but lately we’ve been on a savory scone kick here at the BHK.
The last few weeks have been pretty busy at our house. We’ve been working on getting the house ready for summer, so there’s been lots to do. Soup and/or salad have been on the dinner menu weekly because it’s an easy, tasty option that we both enjoy. To serve alongside the soup for Tom, I’ve been making these Rye Scones with Bacon and Jarlsberg. Tom is not usually a scone kinda guy, but add bacon and cheese to a “roll” as Tom calls them, and he’s all in. He’s a simple, easy to please kinda fellow isn’t he? That’s what I love about him.
These scones have a mix of rye and all-purpose flours, some shredded jarlsberg cheese, crispy bacon and a nice dose of caraway seeds. I happen to love caraway seeds, but if they’re not your thing just omit them. I like to serve these scones with a stone ground mustard flavored butter because…hello…two of Tom’s favorite things…butter and stone ground mustard. And the more butter, the better. It’s the perfect addition to these savory scones.
Hope you enjoy guys! Have a great week.
- 1 Tbsp. caraway seeds
- 1 cup all-purpose flour
- 1 cup dark rye flour
- 1 Tbsp. baking powder
- 1 Tbsp. granulated sugar
- 1/4 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/2 cup cold unsalted butter cut into small cubes
- 3/4 cup shredded jarlsberg cheese
- 1/2 cup cooked chopped bacon
- 1 large egg
- 1/2 cup cold heavy cream plus extra for brushing tops of scones
- Stone Ground Mustard Butter:
- 1/2 cup butter softened
- 1 Tbsp. stone ground mustard of your choice
Preheat oven to 400 degrees.
In a small skillet, toast the caraway seeds over medium heat for 3 minutes, stirring often, until fragrant. Set aside.
Line a large baking sheet with parchment paper. Set aside.
Place both flours, baking powder, sugar, caraway seeds,salt and cayenne pepper in the bowl of a stand mixer. Whisk together.
Add the butter and mix on low-speed until mixture resembles pea-sized crumbs. Add the cheese and bacon and mix until combined
Slowly add the heavy cream and egg until the dough forms a thick clump.
Turn the dough out onto a lightly floured surface.
Roll the dough out into a large rectangle 3/4 inch thick.
Cut out 12 rounds using a 2 1/2 inch biscuit cutter.
Place on prepared tray. Brush with some extra heavy cream.
Bake for 15 -17 minutes or until lightly golden brown. Remove from oven. Best served warm with mustard butter.
Mustard Butter: In a small bowl combine the softened butter with the stone ground mustard until smooth and well combined.