Indulge in the unparalleled flavor of these savory Rye Scones, masterfully crafted with crispy bacon and creamy Jarlsberg cheese. They are an exquisite companion to a comforting bowl of soup or a refreshing salad, transforming any meal into a gourmet experience. For an ultimate flavor boost, serve them warm alongside a dollop of homemade stone ground mustard butter – a combination that promises to delight your palate and leave you craving more!

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Ultimate Savory Rye Scones with Crispy Bacon and Creamy Jarlsberg

Hello fellow food enthusiasts! Today, we’re embarking on a delicious journey into the world of savory baking, a delightful departure from the sweet treats typically associated with scones. While I cherish my apricot walnut scones with maple glaze, my meyer lemon cream scones, and my cherry vanilla scones with white chocolate drizzle – all perfect for a morning coffee or afternoon tea – there’s a unique satisfaction that comes with a perfectly baked savory scone. Here at The Beach House Kitchen, we’ve recently found ourselves utterly captivated by the charm of savory creations, and I am thrilled to share a recipe that truly stands out: our irresistible Rye Scones with Bacon and Jarlsberg.

Embracing the Savory Scone Revolution

For too long, scones have been pigeonholed as exclusively sweet pastries, destined for jams, clotted cream, and sugary glazes. While those traditional delights certainly have their place, the savory scone offers a world of untapped potential. Imagine a tender, flaky scone, not just as a vehicle for sweetness, but as a rich, flavorful bite on its own, infused with robust ingredients. Savory scones are incredibly versatile, making them a fantastic addition to brunch spreads, a hearty side for lunch or dinner, or even a satisfying snack on their own.

Our household has been particularly busy lately, with endless tasks to prepare our home for the warmer months. During these hectic weeks, simplicity and flavor have been key to our meal planning. Soup and salad have become a weekly staple, offering a light yet nourishing option. To complement these easy dinners, I started baking these incredible Rye Scones with Bacon and Jarlsberg. My husband, Tom, isn’t typically one to rave about scones, but introduce bacon and cheese into what he affectionately calls a “fancy roll,” and he’s completely won over. It’s a testament to the universal appeal of this flavor combination, proving that sometimes, the simplest pleasures are the most profound.

The Heart of the Flavor: Rye Flour and Premium Fillings

What sets these scones apart is their thoughtful blend of ingredients, starting with the foundation: a harmonious mix of rye and all-purpose flours. Rye flour imparts a distinctive, slightly earthy, and nutty flavor profile that provides a wonderful depth, a pleasant chewiness, and a more robust texture compared to scones made solely with all-purpose flour. This unique characteristic makes it an ideal base for savory additions, holding up beautifully against bolder flavors.

The Irresistible Trio: Bacon, Jarlsberg, and Caraway

Beyond the flour, these scones are generously studded with a trio of ingredients that elevate them to extraordinary heights:

Crispy Bacon: Each bite delivers a burst of salty, smoky flavor and a delightful textural contrast from the crispy bits of bacon. It’s a universally loved ingredient that adds a satisfying richness to the scones.
Shredded Jarlsberg Cheese: Known for its mild, nutty, and slightly sweet flavor, Jarlsberg cheese melts beautifully, creating pockets of creamy goodness throughout the scone. Its unique character perfectly balances the saltiness of the bacon and the earthiness of the rye.
Aromatic Caraway Seeds: These small, distinctive seeds are the secret ingredient that truly ties all the flavors together. Toasted caraway seeds release an aromatic, slightly peppery, and anise-like note that pairs exceptionally well with both rye flour and savory cheeses. If you’re new to caraway, I encourage you to try it; it adds an unexpected layer of complexity. However, if it’s simply not to your taste, feel free to omit them without compromising the deliciousness of the scone.

The Perfect Pairing: Stone Ground Mustard Butter

No savory scone experience is complete without the perfect accompaniment, and for these Rye Scones with Bacon and Jarlsberg, that means a truly special butter: homemade stone ground mustard butter. This isn’t just any butter; it’s a game-changer. The sharp, tangy notes of stone ground mustard cut through the richness of the bacon and cheese, while its coarse texture adds a pleasant mouthfeel. It’s an unbelievably simple addition that amplifies the entire experience. It perfectly combines two of Tom’s favorite things – rich butter and flavorful stone ground mustard – and as we often say, “the more butter, the better!” This savory butter is not merely an optional extra; it’s the ideal partner, creating a symphony of flavors that will make these scones an instant favorite.

The beauty of this mustard butter lies in its simplicity and how it complements the robust flavors of the scone. Imagine the warm, flaky scone, still radiating the aroma of bacon and cheese, gently melting into the creamy, tangy mustard butter. It’s a flavor explosion that truly elevates the dish from good to gourmet. You can experiment with different types of stone ground mustard – perhaps a spicier variety for an extra kick, or a milder one for a more subtle tang – to customize it to your preference.

Crafting Your Scones: Tips for Success

Making delicious scones, whether sweet or savory, relies on a few key techniques. Always ensure your butter and cream are very cold; this is crucial for achieving that wonderfully flaky texture. When combining ingredients, be careful not to overmix the dough. Overworking the dough can develop the gluten too much, resulting in tough scones rather than tender ones. The goal is to mix just until the ingredients are incorporated and the dough comes together. Using a biscuit cutter for uniform rounds ensures even baking and a beautiful presentation. And don’t forget that final brush of heavy cream on top; it contributes to a beautiful golden crust.

These rye scones are not just a recipe; they are an invitation to explore the savory side of baking, to surprise your taste buds, and to add a touch of gourmet comfort to your everyday meals. Whether you’re serving them alongside a hearty stew, a light salad, or simply enjoying them as a standalone snack with your favorite beverage, they are sure to impress. So go ahead, preheat your oven, gather your ingredients, and prepare to be amazed by the deliciousness that awaits. We hope you enjoy these flavorful scones as much as we do!

Rye Scones with Bacon and Jarlsberg Recipe

Author: MaryAnn Dwyer

Yields: 12 scones

These hearty and flavorful rye scones, packed with savory bacon and creamy Jarlsberg cheese, are perfect for any time of day. Serve them warm with a side of homemade stone ground mustard butter for an unforgettable treat.

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Ingredients

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

For the Stone Ground Mustard Butter:

1/2 cup butter, softened
1 Tbsp. stone ground mustard of your choice

Instructions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a small skillet, toast the caraway seeds over medium heat for 3 minutes, stirring often, until fragrant. Set aside to cool.
Line a large baking sheet with parchment paper. Set aside.
Place both flours, baking powder, sugar, toasted caraway seeds, salt, and cayenne pepper in the bowl of a stand mixer. Whisk together briefly to combine.
Add the cold, cubed butter to the dry ingredients. Mix on low-speed (or use a pastry blender) until the mixture resembles pea-sized crumbs.
Add the shredded Jarlsberg cheese and chopped bacon to the flour mixture. Mix gently until just combined.
In a separate small bowl, whisk together the large egg and 1/2 cup cold heavy cream. Slowly add this wet mixture to the dry ingredients in the stand mixer, mixing on low-speed until the dough forms a thick clump. Be careful not to overmix.
Turn the dough out onto a lightly floured surface.
Gently roll the dough out into a large rectangle, approximately 3/4 inch thick.
Using a 2 1/2 inch biscuit cutter, cut out 12 rounds. Gather any scraps and gently re-roll once to cut out additional scones if possible.
Place the cut scones on the prepared baking tray. Brush the tops with a little extra heavy cream for a golden finish.
Bake for 15-17 minutes, or until the scones are lightly golden brown and cooked through.
Remove from oven and let cool slightly on the baking sheet before transferring to a wire rack. These scones are best served warm.
For the Mustard Butter: In a small bowl, combine the softened butter with the stone ground mustard until smooth and well combined.
Serve the warm Rye Scones with Bacon and Jarlsberg alongside the stone ground mustard butter. Enjoy!

Before your first bite, snap a photo and share! We love seeing your delicious creations. If you make this recipe, be sure to follow @thebeachhousekitchen on Instagram and tag your post with #thebeachhousekitchen!