Recipe: Gluten-Free Bacon, Cheddar & Spring Onion Scones

Recipe: Gluten-Free Bacon, Cheddar & Spring Onion Scones

Packed with comforting, savoury goodness

by:  
adayinthekitchen  adayinthekitchen  on 1 Nov '21


These savoury scones are ridiculously delicious and easy to make. Enjoy one with a cup of coffee for breakfast or nibble on one with some tea in the afternoon. One bite and your mind will be blown that these are actually gluten free!


Makes: 6–10 scones, depending on your preferred size

Prep time: 40 minutes

Baking time: 12 minutes


Ingredients:

Dry:

  • 120g brown rice flour
  • 80g tapioca starch
  • 3 tsp caster sugar
  • 2 tsp baking powder
  • 1 tsp garlic powder
  • ½ tsp xanthan gum
  • ½ tsp salt
  • 6 tbsp cold butter, cut into small chunks

Filling:

  • 100g grated Cheddar cheese
  • ½ cup finely chopped spring onion
  • 6 slices bacon, cooked, cooled and crumbled

Wet:

  • ½ cup cold water (see the recipe notes for substitution options)
  • 1 egg, beaten


Method:

  • Preheat oven to 220 °C.
  • In a large bowl, combine the brown rice flour, tapioca starch, sugar, baking powder, garlic powder, xanthan gum and salt. Whisk together.
  • Add in the cold butter chunks and use a pastry cutter to cut the butter into the dry ingredients until it resembles coarse crumbs.
  • Stir the Cheddar cheese, crumbled bacon and chopped spring onion into the dry ingredients.
  • Add the cold water and beaten egg to the bowl and mix well to form a cohesive dough.
  • Transfer the dough to a work surface dusted with brown rice flour or tapioca starch.
  • Shape the dough into a disc, about ¾ –1 inch thick, and cut into 6, 8 or 10 wedges, depending on how large you want the scones to be.
  • Transfer the wedges to a parchment-lined baking tray.
  • Bake for 12 minutes, or until golden brown.


Recipe notes:

  • If you’re not gluten free, substitute the total weight amount of the brown rice flour and tapioca starch with plain flour and exclude the xanthan gum.
  • Water can be substituted 1:1 with sour cream, Greek yoghurt, cream or milk.
  • If you want to measure by weight, 1 tablespoon butter = 14 grams.
  • To make round scones, roll the dough into a log and slice into discs.
  • Spring onion can be substituted with chives.
  • Add ½ teaspoon freshly ground black pepper to add a kick to the scones.
  • Brush the scones with cream or egg wash before baking, if desired.
  • Store in a sealed bag or container on the counter for two days. Refrigerate to last a few more days.
  • Reheat for a few minutes in a toaster oven.
  • For detailed instructions – with images – on how to make these scones, check out the recipe on my website.


For more awesome recipes like this, like Foodie on Facebook and visit my blog, A Day in the Kitchen


adayinthekitchen

adayinthekitchen

My recipes are big on healthy eating, real food, and international flavors. I also specialize in gluten-free cooking and baking, demystifying gluten-free and showing you how easy and delicious it can be! It's a great day to cook.