These savory bacon cheddar scallion scones are ridiculously delicious and easy to make! Savor one with a hot cup of coffee for breakfast, or nibble on one with some tea in the afternoon. One bite and your mind will be blown away that these are actually gluten-free!
We are all familiar with sweet scones, often fruit flavored, or eaten with jam and clotted cream.
But what about savory scones?
I tend to enjoy savory foods more than sweet, which explains why I am SO excited about these bacon cheddar scallion scones! I think you have to agree that that has got to be one of the best flavor combinations out there!
These scones are crisp on the outside, tender and perfectly scone crumbly on the inside and loaded with flavor.
And as the name of the recipes says, they are actually gluten-free, but it would never cross your mind after one bite...or the next...or the next!
How Do You Make the Scones?
The Dry Ingredients
In place of all-purpose flour, the gluten-free mixture is a combination of brown rice flour, tapioca starch, and xanthan gum. Add to it sugar, baking powder, salt, and garlic powder and you have your dry ingredients ready.
(If you are not on a gluten-free diet and want to know how to make these with regular wheat flour, refer to the Recipe Notes below.)
An important component to scones, whether they are gluten-free or not, is butter, and just like with regular scones recipes, you want the butter to be cold. This is so that the butter melts into the scones while they are baking and not while you're handling it.
Using a pastry cutter, a fork, or a pair of knives, cut the butter into the dry ingredients just until it resembles coarse flour. You can also use your fingers to break up the butter in the flour mixture, but you don't want to handle it so much that the butter melts.
The Filling and Wet Ingredients
Next it's time to add the filling and wet ingredients to bring everything together. You should have the fillings already prepared and ready to go at this stage to work quickly after adding the butter.
Add in your crumbled cooked bacon, grated cheddar cheese, and finely chopped scallions and gently stir them into the flour-butter mixture so that they're coated.
Finally it's time to add the wet ingredients and bring everything together, and all you need is a beaten egg and water.
Use a spoon to mix the wet ingredients with the dry until a cohesive dough forms and it's ready for shaping!
Shaping the Dough and Scones
Transfer the dough to a work surface dusted with either brown rice flour or tapioca starch. Work the dough gently and briefly with dusted hands and shape it into a round disc, about 1-inch thick.
Cut the disc into 6 or 8 (or 10!) wedges, depending on how big you'd like your scones. If you want to make round biscuit-shaped scones, roll the dough into a log and slice it cross-wise into discs.
Transfer them to a parchment lined baking sheet, pop them in the oven and in no time, you are going to have the smell of delicious bacon cheddar scallion scones wafting in your kitchen!
Commonly Asked Questions
You can substitute the water with an equal measurement of either sour cream, Greek yogurt, cream, or milk. They all work!
Substitute the equivalent total weight of the brown rice flour and tapioca starch with all-purpose flour, and exclude the xanthan gum.
Any firm/hard cheese that can be grated works well. Parmesan or Pecorino Romano are also good options. I like using sharp cheddar because the flavor is stronger.
Yes! You can also omit them, if desired.
Pop them in the toaster oven for a few minutes to crisp up the outside again. You can also microwave them for 10-20 seconds.
Keep them in a sealed container or zip top bag for no more than 2 days on the counter. You can also store them in the refrigerator for a few days or freeze them.
While traditional scones are often served for breakfast or afternoon teas, these savory scones are worthy enough to assume the role usually taken by bread rolls or biscuits at the dinner table.
Serve them with Dry Brined Roast Chicken, Finger-Licking Slow-Roasted Ribs. Alternatively, these scones will also partner perfectly with lighter dishes like Creamy Roasted Tomato Soup or Spring Balsamic Avocado Feta Salad.
And all that being said, they can still be like their sweet counterparts and are wonderful to enjoy with a simple hot cuppa tea like my English Tea Latte. If you can't decide between coffee or tea, try a scone with my Coffee Milk Tea!
Savory, so DELICIOUS, incredibly easy to make, and gluten-free! These bacon cheddar scallion scones are a must-try recipe that you are going to absolutely love!
Gluten-Free Bacon Cheddar Scallion Scones
- 100 grams grated cheddar cheese
- ½ cup finely chopped scallion greens
- 6 slices bacon, cooked, cooled, and crumbled
- ½ cup cold water (see Recipe Notes for substitutions)
- 1 egg, beaten
- 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 cutter 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.
- 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:
- Sour cream
- Greek yogurt
- 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.
- To make round scones, roll the dough into a log and slice into discs.
- Scallions can be substituted with chives.
- Add ½ teaspoon of freshly ground black pepper to add a kick to the scones.
- Brush the scones with cream or egg wash before baking, 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.