BreakfastsRecipes

Bacon Cheddar Scones

Need an on-the-go breakfast option or midday snack? These baked Bacon Cheddar Scones are fast, easy, and scrumptious with real bacon bits and shredded cheese, suspended in a flavorful, tender scone!

Some say that breakfast is the most important meal of the day. If that is true, one must not skip this meal! If it’s not true, make this recipe anyway and call it lunch.

If you love to start your day with something savory, these gluten-free Bacon Cheddar Scones are the way to go! This recipe makes 8 scones, so you can meal prep these for upcoming meals for the week. Kids and adults alike love these little salty snacks.

For a well-rounded breakfast, serve these with a side of hard-boiled eggs and some veggies. For a snack, just eat them as is! These tender and light scones are the perfect complement to any time of day.

How to Make a Tender Scone

Scones sometimes have the reputation of being as hard as a hockey puck. We want to avoid that texture at all costs!

The secret is to not overwork the dough. Scone dough is very fragile; sometimes two mixes too many create an unpleasant texture. When mixing, mix very lightly to avoid toughening the dough too much.

Also, you will want to use heavy whipping cream for scones. The rich dairy brings together the scones perfectly. Mix the cream into the batter until just barely combined and stop! Form the scones into a round and slice them into 8 pieces before baking.

Ingredients in Bacon Cheddar Scones

  • ½ cup cooked and chopped bacon
  • 2 cups 1:1 all-purpose gluten-free flour blend (with xanthan gum)
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ½ stick butter, cold
  • 1 cup shredded cheddar cheese
  • 1 cup heavy whipping cream

How to Make Bacon Cheddar Scones

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.

Cook your bacon in a heavy-bottomed pan or skillet until crispy. Drain and set it aside.

To a bowl, add the flour, baking powder, salt, and sugar. Whisk to combine. Also, add the butter and mash it into the flour with a fork or your fingers until it’s broken into uneven pieces. Then, add the bacon and cheese to the dry ingredients.

Using a fork, slowly pour the cream into the dry ingredients until most of the flour is mixed in, with some dry spots.

Dump the mixture out onto the lined baking sheet. Form the scone dough into one large circle, about 1-inch tall. 

Using a knife or bench scraper, cut the circle into 8 pie-shaped slices. Spread them out on the parchment so that they have an inch of space between the scones.

Bake for 25-30 minutes until browned. Allow the scones to cool at least 10 minutes before serving. To store, place in an airtight container in the fridge. Heat gently in the microwave for 10 seconds as desired.

Bacon Cheddar Scones

Bacon Cheddar Scones

Need an on-the-go GF breakfast option or midday snack? These baked Bacon Cheddar Scones are fast, easy, and scrumptious with real bacon and shredded cheese, suspended in a flavorful, tender scone!
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 8 scones

Ingredients
  

  • 1/2 cup cooked and chopped bacon
  • 2 cups 1:1 all-purpose gluten-free flour blend (with xanthan gum)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 tsp sugar
  • 1/2 stick butter, cold
  • 1 cup shredded cheddar cheese
  • 1 cup heavy whipping cream

Instructions
 

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.
  • Cook your bacon in a heavy-bottomed pan or skillet until crispy. Drain excess oil by placing on a paper towel and set it aside.
  • To a bowl, add the flour, baking powder, salt, and sugar. Whisk to combine. Also add the butter and mash it into the flour with a fork or your fingers until its broken into uneven pieces. Then, add the bacon and cheese to the dry ingredients.
  • Using a fork, slowly pour the cream into the dry ingredients until most of the flour is mixed in, with some dry spots.
  • Dump the mixture out onto the lined baking sheet. Form the scone dough into one large circle, about 1-inch tall.
  • Using a knife or bench scraper, cut the circle into 8 pie-shaped slices. Spread them out on the parchment so that they have an inch of space between the scones.
  • Bake for 20-25 minutes until browned. Allow the scones to cool at least 10 minutes before serving. To store, place in an airtight container in the fridge. Heat gently in the microwave for 10 seconds as desired.

Notes

These baking sheets are a nice combo deal!
Keyword Bacon Cheddar Scones
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