Savory Bacon Cheddar Scones (Gluten Free)
While they’re in the oven, these savory scones will make your whole house smell like the bacon, egg, and cheese sandwich of your dreams! They’re tender and rich, and the cheese even gets crispy at the edges.
If you use your food processor, the dough is so quick and simple to make. Make sure to “pulse” as you mix the dough, rather than leaving the motor to run, because you’ll want small flecks of butter left in the dough so that the baked scones are flaky! But don’t worry if you don’t have a food processor. They’re also not difficult to make by hand.
The gluten-free dough is intentionally savory, with only a small amount of sugar to balance out the flavors and add tenderness. You can easily customize them with other types of cooked meat, like cubes of deli ham or diced prosciutto, and use your favorite cheeses and herbs. If you like this scones recipe you will love my savory Quick Tiropita Cookies or my Sausage Egg Cheese Breakfast Cookies.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Savory Bacon Cheddar Scones
Equipment
- bench scraper
Ingredients
- 1 1/3 cups oat flour, spooned and leveled
- 2/3 cup almond flour, spooned and leveled
- 3 tbsp tapioca starch, arrowroot powder, or cornstarch
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- Freshly ground black pepper
- 4 tbsp cold unsalted butter , cubed
- 6 tbsp Greek yogurt
- 1 egg
- 1 cup cubed or shredded cheddar (4 ounces)
- 6 slices crisp-cooked bacon chopped or crumbled
- Eggwash or egg white, for brushing
- Flaky salt, for garnish
Instructions
- Preheat the oven to 425° F. Line two baking sheets with parchment paper.
- In a food processor, combine the flours, tapioca starch, sugar, baking powder, salt, and several grinds of black pepper and pulse until well mixed. Add the butter and pulse 20 to 25 times, until it’s broken down to the size of peas. Add the yogurt and egg and pulse 15 to 20 times more, until moist crumbles form. Then add the cheddar, bacon, and herbs, pulsing just until they’re evenly distributed. It will look loose, rather than like a cohesive dough.
- (If you don’t have a food processor, whisk the dry ingredients together in a mixing bowl. Then use your fingers to rub in the cold butter until it's broken down to the size of peas. Whisk together the yogurt and egg in a small bowl, then add it to the flour, mixing lightly with a spoon or fork until moist crumbles form. Then lightly mix in the cheddar, bacon, and herbs.)
- Dump the mixture out on a work surface and divide into two portions. Press each one into a round about 5-inches wide and about 1 inch tall. Cut each one into 6 wedges, using a bench scraper or knife.
- Space the scones out on the baking sheets. Brush them with eggwash and sprinkle with flaky salt and a bit of black pepper.
- Bake for 22 to 25 minutes, rotating the pans halfway through, until golden brown and set in the centers. Serve warm or at room temperature. These are best on the day they’re made, but can be reheated in a toaster oven the next day.
Notes
- Substitute deli ham, diced prosciutto, or any cured meat for the bacon. And instead of cheddar, use blue cheese, feta, or gruyere.
- Store in an airtight container in your fridge up to 5 days (or on your counter up to 3 days).
Nutrition
Hungry for more?
