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Gluten-Free Bacon and Cheddar Scones on a wire rack with one broken in half.
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Recipe by Valorie Schaefer

Valorie Schaefer is the author of numerous nonfiction books for early readers as well as a bestselling book for pre-teen girls, "The Care & Keeping of You." She lives with her photographer husband and two ravenous children in a historic tobacco warehouse building in south central Wisconsin.

Gluten-Free Bacon and Cheddar Scones

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
1 HR TOTAL
16 servings
Ingredients
A bowl of whole wheat flour.
1 ¼ cup brown rice flour, plus more for dusting
A bowl of whole wheat flour.
A bowl of white flour.
½ cup sorghum flour
A bowl of white flour.
A bowl of white flour.
¼ cup tapioca flour
A bowl of white flour.
½ teaspoon baking soda
A small bowl of salt.
1 teaspoon kosher salt
A small bowl of salt.
1 teaspoon cracked black pepper
½ cup Organic Valley Unsalted Butter, cold and cut into small cubes
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4 slices Organic Valley Uncured Bacon
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½ cup grated Organic Valley Raw Sharp Cheddar Cheese
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2 scallions, white and a bit of green, chopped
A small bunch of thyme.
2 teaspoons crumbled fresh thyme
A small bunch of thyme.
¾ cup Organic Valley Cultured Buttermilk
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¼ cup Organic Valley Heavy Whipping Cream
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1 Organic Valley Large Brown Egg, lightly beaten with a tablespoon of water
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1 ½ teaspoons baking powder

Directions

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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