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–+ servings

GLUTEN-FREE ITALIAN HERB BACON AND CHEDDAR SCONES

These perfectly flakey gluten-free scones can are delicious with a bit of melted butter or a drizzle of sweet honey you can enjoy at breakfast, lunch, or dinner.
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SERVINGS :8 people (2 scones is 1 serving - you're welcome)
PREP TIME :20 minutes
COOK TIME :32 minutes
TOTAL TIME :52 minutes
KEYWORDS -gluten-free scones, healthy recipe, healthy scones, scones
DIETARY NEEDS -gluten-free, refined oil free, refined sugar free, soy-free
INGREDIENTS -almond milk, bacon, brown rice flour, butter, cheese, egg, oat flour, tapioca flour, yogurt

Ingredients

  • 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)

Instructions

  • 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!

Notes

  • 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. 
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