Gluten-Free Bacon and Cheddar Scones
35 MIN PREP•25 MIN COOK•60 MIN TOTAL
16 SERVINGS
A great savory and salty alternative to biscuits or dinner rolls, this scone recipe is one of our favorites. Serve them warm with a swipe of Organic Valley Butter for ultimate satisfaction.
35 MIN PREP•25 MIN COOK•60 MIN TOTAL
16 SERVINGS
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Ingredients
1 ¼ cup brown rice flour, plus more for dusting
½ cup sorghum flour
¼ cup tapioca flour
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 scallions, white and a bit of green, chopped
2 teaspoons crumbled fresh thyme
1 ½ teaspoons baking powder
Directions
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Fry the bacon over medium heat. When brown and crisp, remove from pan and drain on paper towels. Chop bacon into small bits and set aside. Preheat oven to 375 F. Line baking sheet with parchment and set aside.
Place the dry ingredients in the bowl of a food processor and pulse a few times to combine. Add the butter and pulse until the butter is incorporated and the mixture resembles coarse sand.
Transfer mixture to a large mixing bowl and stir in bacon bits, grated cheese, scallions and thyme. In a separate bowl, whisk together the buttermilk and cream.
Add the buttermilk and cream mixture to the dry ingredients and stir until a soft, slightly crumbly dough forms.
Dump the dough onto a surface dusted with rice flour. Divide the dough in half and pat the dough into a round about 1 1/2 inches thick.
Using a sharp knife, cut each dough disc into 8 equal wedges for a total of 16 mini scones. Transfer to prepared baking sheet. Brush scones with egg wash.
Bake scones until lightly browned, about 25 minutes. Cool on a wire rack for 10 minutes.
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