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!
½cupcold water(see Recipe Notes for substitutions)
1egg,beaten
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.