Savory Bacon Cheddar Scones

Savory Bacon Cheddar Scones

Servings: Scones

Prep Time: 15

Cook Time: 25

Total Time: 40

These tender, savory scones are full of classic Sunday morning flavors. With a simple, gluten-free dough, they're quick to make using the food processor.

Equipment

food processor
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

You may also like these low carb Sausage Egg + Cheese Breakfast Cookies

You can also use 2 cups all purpose flour (or gluten free all purpose flour), in lieu of the oat flour and almond flour and simply omit the tapioca starch.
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

Author: Stella Drivas