Quiche Lorraine Scones

All the flavors of Quiche Lorraine in a buttery, flaky scone.

Prep Time
20 Min
Cook Time
18 to 20 Min

½ lb. (227g) bacon
5 tbsp. (70g) Plugrá® Premium Butter, unsalted, cold, divided
½ cup (72g) chopped onion
2 cups (260g) all-purpose flour
½ tsp. (3g) salt
1 tbsp. (14g) baking powder
2 tsp. (8g) sugar
⅛ tsp. (.25g) ground nutmeg
⅛ tsp. (.13g) ground pepper
3 ounces (84g) Swiss cheese, grated (about ¾ cup)
1 ounce (28g) Parmesan cheese, grated (about ¼ cup)
¾ cup + 2 tbsp. (198g) heavy cream, divided
Preheat the oven to 425°F Line a cookie sheet with parchment paper.
Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towel. Crumble when cooled.
Drain and wipe out the skillet with paper towel. Add 1 tablespoon butter to the skillet and cook the onion until softened and browned.
Whisk together the flour, salt, baking powder, sugar, nutmeg and pepper. Rub the remaining 4 tablespoons butter into the flour until the mixture is crumbly, with some of the butter remaining in larger pieces. Stir in the cheeses, onion, and bacon until combined. Add ¾ cup of the cream, stirring to combine, adding more cream, 1 tablespoon at a time until the dough comes together. Transfer the dough to a well-floured work surface. Knead a few times and divide into 2 equal pieces.
Pat each piece of dough into a 6" disk, brush with a little of the remaining heavy cream or with additional cream if you used all of the cream in the dough. Cut each disk into 6 wedges and place on the cookie sheet, 2-inches apart.
Bake the scones in the middle or upper third of the oven for 18 to 20 minutes, until they're golden brown. Remove them from the oven and let cool on the pan. Serve warm, or at room temperature.
Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Scones can be frozen.