Quiche Lorraine Scones

Quiche Lorraine is a quintessential brunch favorite. After all, what’s not to love about eggs, Swiss cheese, bacon and green onions in a flaky, buttery crust? I personally can devour anything involving bacon and cheese in seconds flat. It can be anything – quiches, sandwiches, burgers – you name it, and if it has bacon and cheese, I’ll eat it. So it should come as no surprise that when I caught wind of these scones I hurdled a chair and narrowly missed the corner of my kitchen island to start throwing them together. (I’m dangerous in the kitchen – my hips have suffered countless bruises due to that wretched corner!) These are every bit as good as you’d imagine them to be. Using butter as the main fat component gives them a light, buttery and biscuit-like texture. Throw in holes of melted Swiss cheese, salty bacon and the bite of green onions, and you have the perfect breakfast, lunch, brunch or snack food.

As is the case with most scone recipes, this is simple to put together and can be ready in practically no time. The longest part of the prep process is cooking the bacon! While I certainly love my new KitchenAid, there is something to be said about a recipe that can be made with one bowl, a wooden spoon, and a smidge of elbow grease. I decided to make these fairly large (one was more than enough for me to eat for lunch!) and used a 3-inch round cutter. You could really make them any size that you wish, just adjust the cooking time if you decide to go smaller so that they don’t get too brown!

Scones! Glorious Scones!
Maple-Oatmeal Scones
Blueberry-Buttermilk Scones
Bacon, Cheddar & Green Onion Scones
Dark Chocolate Chip Scones

Quiche Lorraine Scones

Yield: 6 scones

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients:

2 cups + 1 teaspoon all-purpose flour, divided
1 tablespoon baking powder
Pinch cayenne pepper
Dash nutmeg
1 teaspoon salt
8 tablespoons cold butter, diced
½ cup half-and-half
2 eggs
4 ounces Swiss cheese, diced
3 green onions, thinly sliced
7 strips bacon, cooked and crumbled
Egg wash (1 egg beaten with 1 teaspoon water)

Directions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. Prepare the bacon, onion and cheese. Toss these ingredients together with 1 teaspoon flour; set aside.

3. In a medium sized bowl, combine the flour, baking powder, cayenne, nutmeg and salt. Cut in the butter with a pastry blender or two knives until the butter is pea-size. With a fork, lightly beat the eggs and half-and-half and add to the flour mixture. Add the bacon, onion and cheese mixture. Using a wooden spoon, fold mixture until it begins to come together.

4. Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough to ¾ to 1-inch thick and cut using 3-inch biscuit cutter (for large scones) or cut into squares or triangles. Place the scones on the prepared baking sheet. Brush the tops of the scones with the egg wash.

5. Bake for approximately 20 minutes, or until golden brown.

(Recipe courtesy of goodLife {eats})

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68 Responses to “Quiche Lorraine Scones”

Comment Pages 1 2
  1. Sarah, Maison Cupcake on January 26, 2010 at 5:45 am

    I’ve not had a cheesy scone for a very long time. What a good idea!

    Reply

  2. Jason Sandeman on January 26, 2010 at 8:53 am

    OMG! Bacon, swiss and in a scone? Do you think one would have any left if you put those on my counter? I think not!

    Reply

  3. Meghan on January 26, 2010 at 8:59 am

    I’ve never seen a savory scone recipe! Love this!!!

    Reply

  4. Jeannie on January 26, 2010 at 10:17 am

    Looks very good and scrumpstious!

    Reply

  5. Kalleigh Hathaway on January 26, 2010 at 10:26 am

    Looks delicious! I don’t have the stomach for sweet foods for breakfast so I cannot wait to try these.

    Reply

  6. Tracy on January 26, 2010 at 10:33 am

    Haha I just posted quiche lorraine tartlets this morning…great minds think alike! ;-) I definitely want to try these, yum!!

    Reply

  7. Christine on January 26, 2010 at 10:49 am

    Fantastic idea! Cheese + scone = heaven….

    Reply

  8. Anne @ the doctor takes a wife on January 26, 2010 at 10:49 am

    This looks absolutely divine. I’m so pumped to make these :)

    Reply

  9. Patty on January 26, 2010 at 11:06 am

    These look great! Yum… quiche and scone together… Mmmm….

    Reply

  10. Veggie Virginia on January 26, 2010 at 11:21 am

    I love the concept of a savory scone! I’m going to try it without the bacon. Maybe I’ll put in a pinch of smoked paprika to make up for the lost bacon flavor. I’m sure it won’t be as delicious as the original, but I’ll let you know if it works.

    Reply

  11. Dolce on January 26, 2010 at 11:53 am

    I like this very portable version of the quiche lorraine ! Thank you!

    Reply

  12. Heidi on January 26, 2010 at 12:00 pm

    OMG! You are my hero. Love savory scones and LOVE quiche lorraine. Don’t think such a perfect marriage of foods has happened since that guy’s chocolate fell into the other guy’s peanut butter. You are a rock star!

    Reply

  13. Drick on January 26, 2010 at 12:16 pm

    everything I love in one bite – can’t wait to make this

    Reply

  14. Lisa on January 26, 2010 at 2:21 pm

    These look delicious! I’m drooling…

    Reply

  15. ashley on January 26, 2010 at 2:25 pm

    ohhhh these look fabulous!!!

    Reply

  16. Taryn on January 26, 2010 at 4:32 pm

    oOH perfect! I can’t wait to make these for my in-laws this weekend!!

    Reply

  17. Katie @ goodLife {eats} on January 26, 2010 at 4:50 pm

    So glad you liked these! They are one of our favorites and earned 1st place in my MOMS Club bake off for the breads category. Everyone was drooling over them.

    Reply

  18. Steve Z on January 26, 2010 at 4:59 pm

    Wow…cheesy buttery goodness. I wish that I was 1/2 the food photographer that you are! These look like the perfect start to a day!

    Reply

  19. Michelle on January 26, 2010 at 5:55 pm

    This looks incredibly amazing!
    Is there a substitute for half-and-half that works well in this recipe? Can’t get it where I live.
    Also, can I half this? I’d love to try it RIGHT NOW but I think I only have enough of everything to make 1/2 recipe.
    Cheers!

    Reply

    • nesta on October 10th, 2010 at 10:08 pm

      heavy cream can be used as a substitute

      Reply

  20. dokuzuncubulut on January 27, 2010 at 2:37 am

    Very savory… It’s cute!!!

    Reply

  21. Eliana on January 27, 2010 at 12:34 pm

    This is a genius idea! Can’t wait to try this at home.

    Reply

  22. Jen @ My Kitchen Addiction on January 27, 2010 at 4:18 pm

    Yum! Love this savory scone idea. As much as I love sweets, I’m happy for a few new savory ideas!

    Reply

  23. Diane {createdbydiane.blogspot.com} on January 28, 2010 at 12:14 am

    I haven’t made a savory scone yet, this would be a great one to try, Thanks. I saw you scone next to my cupcake on refrigerator soup :)

    Reply

  24. s. stockwell on January 28, 2010 at 2:13 am

    Congratulations on numero uno!!! This recipe is such a winner. we will do this one on Sunday morning! Thanks, S

    Reply

  25. Catherine on January 28, 2010 at 5:10 am

    This looks sublime, thank you for sharing!

    Reply

  26. The Cookie Girl on January 28, 2010 at 8:18 am

    OMgosh! Doing a happy dance, doing a happy dance! Awesome and now I am the one with bruised hips dashing into my kitchen to make these. YAY! I don’t mind taking a hit for the team on this one. :)

    Reply

  27. Gary on January 28, 2010 at 10:17 am

    These look spectacular – I need a “picnic” style snack for this weekend, I think I will knock up a batch of these!

    Reply

  28. Sebla on January 28, 2010 at 10:44 am

    It seems so delicious! I should try soon:)))

    Reply

  29. Jen on January 28, 2010 at 10:45 am

    Dee-lish!! I’ve done the sweet-savory combo in scones before with cheese, but putting all this goodness into a baked good, you can’t go wrong.

    Reply

  30. Joan Nova on January 28, 2010 at 11:38 am

    The photo and title certainly caught my eye! Congratulations on Top Nine. It’s quite a winner.

    Reply

  31. boysnbiscuits on January 28, 2010 at 12:52 pm

    I love this idea! I have only made sweet scones before… I can’t wait to try a savory version! Thanks for the recipe, and congrats on top 9!

    Reply

  32. Hungry Jenny on January 28, 2010 at 1:49 pm

    You are a genius.

    Reply

  33. Veronique Deblois on January 28, 2010 at 2:28 pm

    Okay, this is an amazingly creative idea and looks fabulous.

    Reply

  34. Arlene on January 28, 2010 at 2:54 pm

    Damn! my bacon is in the freezer or I’d be leaping over my own counter to whip up a batch of these. A great idea.

    Reply

  35. Carol Egbert on January 28, 2010 at 4:01 pm

    Beautiful color and perfect flavor combo. Thanks

    Reply

  36. Chef Barbie on January 28, 2010 at 10:56 pm

    holy cannolli those look fabulous!

    Reply

  37. Holly on January 28, 2010 at 11:43 pm

    Awesome. Lunch this weekend, for sure. Thanks….

    Reply

  38. Michelle on January 28, 2010 at 11:50 pm

    OK. I finally got around to making these tonight and OH MY GOD! They are more amazing and delicious than anyone could possibly imagine. I can never have too much cheese so I grated some Parmesan on top while they were still hot.
    Here are my pictures of the recipe:
    http://picasaweb.google.com/lh/photo/0TLe6_sklDFo7Ri1Qt0GvA?feat=directlink
    Go! Make these now! Enjoy!

    Reply

  39. Veronica on January 30, 2010 at 7:07 am

    I discovered this recipe via Foodbuzz and have just taken them out of the oven and tasted one; absolutely delicious! Off to choir practice, where I am sure they will be appreciated :) Well deserved top 9!

    Reply

  40. Sortachef on January 30, 2010 at 2:31 pm

    Beautiful post, Michelle. The scones look amazing and the cheese in that one photo looks absolutely glowing! Thanks for another great recipe.

    Reply

  41. Cindy on January 31, 2010 at 9:10 pm

    I made these the other day and they came out delicious. I used whole wheat pastry flour so they were a bit heavy and very filling, but the combination of flavors was delicious. I used Gouda instead of Swiss because that is what I had, but I followed the rest of the recipe exactly. . . except for one other thing: I wanted to have them for breakfast, so I made them to the point of putting them on the pan, covered them with plastic wrap and refrigerated them overnight. I baked them in the morning straight out of the frig and they were wonderful warm and still yummy at room temperature. Thanks for a great recipe!

    Reply

  42. Larraine on February 1, 2010 at 12:04 pm

    I made these Sunday morning. They were easy and really wonderful. My husband loved them! I did something a little more traditional. I patted them into a lightly greased and parchment-lined 9″ cake pan. I scored them into triangles which I made as small as possible. (I’ve had weight loss surgery so I eat small portions!) I wrapped what was left tightly in foil and bagged them in two scone portions. This morning I warmed one up in the toaster oven for a mid morning snack. Very tasty and nicely crumbly and rich. This is a keeper! Thanks so much!

    Reply

  43. Lisa @ The Cooking Bride on February 1, 2010 at 3:54 pm

    Okay, my husband is seriously going to flip when he sees these!

    Reply

  44. Ed Schenk@ Detroit Eats on February 1, 2010 at 4:51 pm

    I love this idea!

    Reply

  45. Fallon on February 5, 2010 at 2:18 am

    Just made these. They. Are. InCREDible!! I’d never made scones before but they turned out perfect (tasting, not shaped). Thanks for sharing such a delicious recipe!

    Reply

  46. susie on February 9, 2010 at 4:38 pm

    like almost everyone else, we’ve been snowed in for the better part of 4 days, and i made this for my family who spent the better part of saturday morning shoveling. big hit! i’m glad i doubled the recipe, and saved a few for me to eat at work (if it ever opens again). today i made the 3-cheese beer bread to go with a delicious smelling pork stew/chili? my husband made. haven’t tasted it yet, but my will power is weakening. looks and smells divine. anyhow, thanks for the delicious recipes that are getting us through this snow!

    Reply

  47. Ashley on February 17, 2010 at 7:34 pm

    These sound amazing!

    Reply

  48. Sue on February 28, 2010 at 9:07 pm

    These tasted great. The house smelt incredible while cooking them too. Served them with a blueberry crumb cake for a morning tea and got rave reviews.

    Reply

  49. Pingback: Cranberry Orange Scones | Brown Eyed Baker

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