With a lifetime of experience under her apron belt, Bea Ferrel—owner of Brûlée Bakery—brings a taste of home to Lubbock through her family-inspired recipes. Influenced by her grandmother, who owned a bakery in California, Bea’s creations are a tribute to the generations who came before her. This holiday season, her Holiday Apple Bacon Scones blend the warmth of sweet apples with the savory touch of smoky bacon, capturing the spirit of comfort and tradition. “For me, growing up my grandmother was big on food and bringing the family together,” Bea shares. “The things we made connected us,” and these scones are no exception, offering a taste of nostalgia in every bite.
Holiday Apple Bacon Scones
Best known for her delectable pastries, Brûlée Bakery owner Bea Ferrel offers a scone that combines the warmth of holiday spices with a savory twist.
- 2 cups all purpose flour
- 1 1/2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh chopped rosemary
- 1/2 cup cooked chopped bacon
- 6 tablespoons cold unsalted butter
- 3/4 cup granny smith apples (peeled and diced)
- 1/2 cup pepper jack cheese grated
- 1 cup cold heavy cream
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Preheat oven to 350 degrees F.
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Cook bacon util golden and crispy and set aside to cool completely.
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Grate butter and cheese and set aside in refrigerator.
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In large bowl, combine flour, sugar, salt, pepper, paprika and baking powder. Then, add in chopped rosemary.
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Add chopped bacon along with peeled and diced apples into bowl of dry ingredients. Incorporate all ingredients well.
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Mix in grated butter and cheese into the bowl, coating butter and cheese evenly in flour.
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Make a well in the middle of the mixture to add the cold heavy cream. Mix everything as the dough begins to form.
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Place dough in the round pan and gently press to 1-inch thick.
Tip: add flour to spatula as you spread the dough to help with the sticky nature of the mixture. -
Flip the dough out of the round cake pan and cut 6 even triangles.
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Place pieces on a parchment lined sheet and brush with heavy cream.
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Bake for 25-30 minutes. The scones will be ready when you can stick a toothpick in the center and it comes out clean.
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Drizzle with your favorite hot honey for an extra sweet and spicy kick and enjoy!
