GLUTEN-FREE ITALIAN HERB BACON AND CHEDDAR SCONESgo to recipe
Enjoy the bold flavors of these perfectly flakey Gluten-Free Italian Herb Bacon and Cheddar
Scones for breakfast, lunch, or dinner (perhaps, at all 3 meals, too). Cut these scones in half and add a bit of melted butter or sour cream for a delicious savory treat. If you enjoy a sweet and salty combo, these scones are also quite taste with a little jam or honey. Either way you prefer, they are seasoned well with Italian herbs that taste divine with crumbled bacon and shredded cheddar cheese.
I usually don’t take a lot of prep pictures when I’m cooking because, well, I have a 3 year old and 4 year old boy (I can only say that for 3 weeks because my four year old turns five shortly after my little one’s birthday).
I’m also a frantic cooker/baker – I absolutely love it but I just tend to go go go bc I get so excited. Iy’s a strange phenomenon because it relaxes me despite my neuroticism. I know there are some of you out there!!
However, it dawned on me that since the consistency is important for these scones to be flakey and not too dry, I wanted to give you all a visual 🙂 I hope it helps.
Ok Ok – so it’s a bit weird trying to articulate what the dough should feel like. It will absolutely vary in consistency if you use any other type of yogurt or milk, but it is doable and would work just fine.
Also, if you don’t have one and have time to invest in a pastry cutter (why on earth I don’t have one blows my mind. I probably did but after moving 8 times in 12 years things get lost) Wow I am rambling today. If you don’t have a pastry cutter for step #3, it’ll be a bitch of a task, but like a nice bitch of a task. I literally used a standard sized fork 😐……😑
It works nonetheless. So this step you will want to get the butter into small itty bitty balls. What makes this step tedious is that the butter needs to be straight out of the fridge. None of that “bring the butter to room temp” nonsense.
So get your arm workout today. You will want the flour and butter combined as best as you can until it resembles….sand. maybe a tad bigger but close.
The hard part is over and now you just whisk the wet ingredients then pout them into the bowl of butter and flour. I start with a spoon and gently mix, then I get my hands in there so I know what the consistency is like.
Once it’s nice and mixed, knead it on a floured surface just for a minute or so. If the dough is sticking to your hands, like you can barely form a ball and its gooey, add more flour. If the dough isn’t holding it’s shapes and has a bunch of cracks in it when you’re kneading it, add more liquid. Yogurt or milk would be fine.
Below is a picture of what it looks like right before I cut it in half and formed 16 cute little triangles.
I promise you this is not a hard recipe. I just got more into it this time because I want you to have the best scones ever and this is a recipe that’s like a science project 🙂
It reminds me of the process for making these super duper tasty Yeast-Free Sweet Potato Cinnamon Rolls. SOOOO worth the extra time and peculiarity.
I’d love to hear what you think about it if you try them!
So each of us ate these with various toppings. I loved them with nothing on them at all right out of the oven. I do recommend popping the leftovers in the oven to warm a bit for the next day or so. They’re just so much better that way.
We tried them with sour cream. We tried them with honey. We tried them with melted butter. All so good but I mean honey. Sweet and salty combo – it’s a winner!
- 1 cup brown rice flour
- 1 cup gluten-free oat flour
- 1/4 cup tapioca flour - (see note for alternative)
- 2 tbsp dried Italian herb seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 cup unsalted, grassfed butter, chopped - (see note)
- 2/3 cup full-fat plain grassfed yogurt - (see note)
- 1/3 cup grassfed whole milk
- 1/2 cup raw sharp shredded cheddar cheese
- 1 egg
- 5 slices uncured bacon - (I always look for the organic, uncured applegate brand)
- Preheat oven to 375 and line a sheet pan with parchment paper. Set aside.
- In one large mixing bowl, combine flours, seasoning, salt, pepper, baking soda and baking powder.
- Add in chopped butter. Use a pastry cutter (or regular fork)to combine butter with dry ingredients until the mixture resembles coarse sand.(See note for additional tips on this step or read my rant above 😅).
- In a separate mixing bowl, whisk together yogurt and milk until smooth. Stir in cheese and chopped bacon.
- Pour wet ingredients into the bowl of dry ingredients. Mix well until mixture comes together and dough forms. (See note to get additional tips for this step).
- Knead dough for a minute or so on a well-floured surface.Cut dough in half and form two circular dough mounds, each being around 1 inch thick. Place these on the prepared sheet pan. Cut into 8 even slices.
- Whisk 1 egg in a small bowl and top each scone with whisked egg using a kitchen brush
- Bake in the oven for 28-32 minutes, or until tops are light golden brown and center is cooked. Enjoy!
- If you have a gluten-free flour blend you prefer over my three gluten-free flour blend, use around a 1:1 ratio to swap It out (2¼ cups gluten-free flour blend).
- If you don’t have a pastry cutter or large fork, this step can be quite tedious. To save time, you can combine the first 9 ingredients in a food processor. Pulse the mixture until it resembles coarse sand. You don’t want large chunks of butter to remain in the dough – this will cause issues during the baking step.
- If the dough feels too sticky or wet, add a bit more brown rice flour. If it feels too dry and isn’t holding its shape, add a bit more milk or yogurt. Changing flours can significantly affect the texture, so play around with the wet and dry ingredients (if you’re using another blend of gluten-free flours) until you get a firm dough that holds shape.
- Buttermilk would be a great alternative to yogurt if you prefer that instead.