Make a savory breakfast or brunch with Gluten-Free Bacon Cheddar Scones, these are packed with flavor and completely gluten-free too!
Making Gluten-Free Scones may be one of the simplest baked goods that you could make gluten-free, they’re just so easy to do with one simple swap. Just use gluten-free all-purpose flour. Instead of sweet scones today, it’s a savory day with Gluten-Free Bacon Cheddar Scones!
How do you make gluten-free scones?
These cheddar scones can be made gluten-free with one simple swap of flour. For these to be gluten-free, use a 1:1 gluten-free all-purpose flour such as Better Batter, King Arthur Gluten-Free Flour, or Bob’s Red Mill.
The Xanthan Gum is going to already be added into the gluten-free all-purpose flour, so no additional Xanthan Gum is needed.
Tips for Making Gluten-Free Bacon Cheddar Scones:
These are best made hand-mixed and using a pastry blender works well too. This would be similar to what you would use if you were making biscuit dough.
It’s important to carefully cut the butter into the batter, it will need to be nice and crumbly, then you will add in the wet ingredients bringing together both the wet and dry ingredients in a large bowl, into a ball of dough. The bacon, cheese, and chives will be included in the wet ingredients in this recipe.
The butter should be very cold butter and chilled butter, not softened. This recipe also uses buttermilk, you can check out these easy ways to make buttermilk with what you have as well.
The easiest way to cut the dough is to shape it into a circle and then cut it into equal wedges…think of it as pie slices. This is best done with a pizza cutter or sharp knife.
Once they’ve been cut into wedges it’s time to separate them, let them chill on a baking sheet in the fridge before baking them up until they are golden brown.
What about the cheese for this easy scone recipe?
Cheddar Cheese will be used for this recipe. The best cheese to use is a block of cheddar cheese. In any recipe that you make, it’s always best to use a cheese grater and grate the cheese yourself.
The pre-shredded cheese can be used, but it does not melt as well as a block of cheese that has been grated.
What type of bacon should you use in this savory scone recipe?
This recipe uses crispy bacon, do not use microwavable bacon, it is not crispy. It’s best to use homemade cooked bacon or shredded, cooked bacon from the grocery store.
How do you store leftover scones?
Leftover scones need to be stored in an airtight container in the refrigerator for up to 3-4 days. They can be reheated on a microwave-safe plate for 30 seconds before serving.
They can also be stored in plastic wrap at room temperature for up to 2 days.
Remember that for the perfect texture and best results, scones are best served fresh especially gluten-free scones.
More Easy Gluten Free Scone Recipes:
These savory scones are better than you’d get at your local coffee shop and the perfect choice for afternoon tea or your morning cup of coffee. Enjoy these delicious scones!
Gluten-Free Bacon Cheddar Scones
- 2 Cups Gluten-Free All-Purpose Flour or Regular Flour
- 2 tsp Granulated Sugar
- 1/2 tsp Salt
- 1 Tbsp Baking Powder
- 1/2 Cup Unsalted Butter, Grated and Very Cold or Frozen
- 3/4 Cup Cream (Half and Half, Heavy Cream, or Buttermilk)
- 1 Large Egg
- 1 Cup Cheddar Cheese, Shredded
- 4 Pieces Cooked Bacon, Chopped
- 2 Tbsp Dried Chives
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Using a pastry blender or your hands, cut the butter into the mixture until crumbly. Remember the butter should be grated and cold or frozen.
- In a small bowl, whisk together the eggs and cream.
- Add liquid ingredients, bacon, cheese, and chives to the dry ingredients, and stir until moistened or until it holds together. This is best done by hand.
- Sprinkle a small amount of flour onto parchment paper.
- Press dough into an 8-inch circle, about 3/4 inch thick.
- Brush the top with a little additional cream.
- Use a pizza cutter or sharp knife to cut the circle into 8 wedges.
- Place the wedges onto a baking sheet lined with parchment paper. Make sure there is room for them to expand.
- Place this in the fridge for 15-30 minutes to chill.
- Preheat the oven to 400°F.
- Bake for 20-25 minutes or until golden brown.
- Remove from oven and let cool slightly.
- Serve warm or at room temperature.