Gluten-Free Bacon Cheddar Scallion Scones

Ingredients

For the dry ingredients, you will need:

• Brown rice flour
• Tapioca starch
• Xanthan gum
• Sugar
• Baking powder
• Garlic powder
• Salt
• Unsalted butter

For the wet ingredients and filling, you will need:

• Grated cheddar cheese
• Cooked bacon
• Scallions/green onions
• Egg
• Water

The Dough

In a medium mixing bowl, combine the brown rice flour, tapioca starch, xanthan gum, baking powder, garlic powder, sugar, and salt and whisk together to combine.

Add the cold unsalted butter chunks to the dry ingredients.

Using a pastry cutter, two knives, or your fingers, work quickly to "cut" the butter chunks into the flour mixture until it resembles coarse crumbs.

If the butter is warming up or is getting too soft, you can set the bowl in the fridge for 10-15 minutes before proceeding with the next step.

Add the grated cheddar cheese, cooked bacon, and chopped scallions to the flour-butter mixture and stir to coat.

Beat the egg and add it and the water to the bowl.

Using a spatula or wooden spoon, mix all the ingredients together until a cohesive dough forms and there is no loose flour in the bowl.

Transfer the dough to a work surface coated lightly with tapioca starch. Lightly dust your hands with tapioca starch and press the dough together and shape into a disc.

Cut the disc into eight wedges and transfer them to a parchment lined baking sheet. Bake in a preheated 425F/220C oven for 12 minutes, until the scones are golden brown.

Commonly Asked Questions

Looking for more scone recipes? I have a couple of sweet ones that might fit the bill! Be sure to try my Gluten-Free Buttery Tea Scones or Gluten-Free Cranberry Scones. These are definite great for pairing with a hot cup of tea or coffee.

If you are looking for more gluten-free savory baked goods, take a look at Gluten-Free Parmesan Breadsticks, Gluten-Free Cornbread with Honey Butter, or Cheesy Korean Mochi QQ Balls. These are all great for serving as sides to your main meal.

For sweet baked goods, be sure to check out recipes like my Super Moist Gluten-Free Banana Bread, Gluten-Free Double Chocolate Cookies, or Flourless Chocolate Swirl Blondies. This is just a small sampling of how you can be gluten-free and still enjoy a delicious dessert!

With the winning flavor combination of flavor favorites, you can't go wrong with these bacon cheddar scallion scones. I love having a savory scone as a nice change from the usual sweet ones, and they are just another example of how gluten-free baking can be easy and delicious.

~ Lisa.

Watch How To Make It!

Gluten-Free Bacon Cheddar Scallion Scones

These savory bacon cheddar scallion scones are ridiculously delicious and easy to make! They are a nice alternative to sweet scones and go perfectly with a cup of hot coffee or tea, whether for breakfast for an afternoon snack. One bite and you will be amazed that these are actually gluten-free!

5 from 5 votes

Print Pin Rate

Prep Time: 40 minutes minutes

Baking Time: 12 minutes minutes

Makes: 8 scones

Ingredients

Dry:

• ▢ 120 grams brown rice flour
• ▢ 80 grams tapioca starch
• ▢ 1 tablespoon sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon xanthan gum
• ▢ ½ teaspoon salt
• ▢ 6 tablespoons cold butter, cut into small chunks

Fillings:

• ▢ 100 grams grated cheddar cheese
• ▢ ½ cup finely chopped scallion greens
• ▢ 3 slices bacon, cooked, cooled, and crumbled

Wet:

• ▢ ½ cup cold water (see Recipe Notes for substitutions)
• ▢ 1 egg, beaten

Equipment

• ▢
  Pastry Blender
• ▢
  Parchment Paper

Instructions

• Preheat oven 425F/220C.
• In a large bowl, combine the brown rice flour, tapioca starch, sugar, baking powder, garlic powder, xanthan gum, and salt. Whisk together.
  
• Add cold butter chunks and use a pastry blender to cut the butter into the dry ingredients until it resembles coarse crumbs.
  
• Stir the cheddar cheese, crumbled bacon, and chopped scallions into the dry ingredients.
  
• Add the cold water and beaten egg to the bowl and mix well to form a cohesive dough.
  
• Transfer the dough to a work surface dusted with brown rice flour or tapioca starch.
• Shape the dough into a disc, about ¾ - 1" thick and cut into 6 or 8 wedges, depending on how big you want the scones.
  
• Transfer the wedges to a parchment lined baking sheet.
  
• Bake for 12 minutes until golden brown.

Notes

• If you are not gluten-free, substitute the total weight amount of the brown rice flour and tapioca starch with all-purpose flour and exclude the xanthan gum.
• Water can be substituted 1:1 with:
  • Cream
  • Milk
  • Coconut milk (this will obviously lend a coconut flavor to the scones)
• 1 tablespoon of butter = 14 grams (if you want to measure by weight).
• Cut the disc into 6 or 8 or 10 wedges depending on how large you want to make them.
• You can also make these "drop" scones by placing spoonfuls of dough onto the baking sheet.
• Scallions can be substituted with chives.
• Brush the scones with cream or egg wash before baking to give a browner, glossier top, if desired.
• Store in a sealed bag or container on the counter for 2 days. Refrigerate to last a couple days more.
• Reheat for a few minutes in a toaster oven.

Have you made this recipe?Leave a comment below and share a photo on Instagram! Be sure to mention @dayinthekitchen!

**This post was originally published October 19th, 2021 and republished December 4th, 2023 with updated recipe, photos, and writing.