If you’re a bacon lover, you’ll love these gluten-free bacon cheddar scones. They are peppery, cheesy and full of smokey bacon flavor. You can enjoy them cold or warm, although they are best enjoyed right out of the oven.
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Why I love this gluten-free bacon cheddar scones recipe
If you haven’t tried a savory scone before, this bacon cheddar version is a great place to start.
They’re crisp on the outside and fluffy on the inside. Perfect slathered in butter and served with a cup of coffee in the morning.
Since they’re savory, you could also serve them as a side alongside dinner, too. They’re a fun change to the normal blueberry scone you’ll see at the breakfast table. Plus, they’re so easy to throw together which makes them a favorite in our house!
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Here’s what you’ll need to make bacon cheddar scones
Ingredients: gluten-free flour, xanthan gum (if your flour blend does not already contain it), baking powder, baking soda, salt, pepper, garlic powder, butter, cooked bacon, shredded cheddar cheese, green onions, buttermilk
- Food processor
- Bench scraper
- Baking Sheet
- Mixing Bowl
What makes these scones gluten-free?
I use a gluten-free flour blend that is a 1-to-1 substitution for all-purpose flour for this recipe.
My favorite flour blend for these savory scones is Bob’s Red Mill 1-to-1 Gluten-Free Baking flour (in the blue bag). This blend already has xanthan gum in it so you don’t have to add it in.
If you use a different gluten-free flour blend, you will need to add the xanthan gum in as stated in the recipe. You can find xanthan gum at most local grocery stores in the gluten-free aisle!
As always, check to make sure all of your ingredients are gluten-free.
How to cut butter into flour
The secret to a perfect scone is cutting the cold butter into the flour mixture. “Cutting in” butter means that the butter is mixed with the flour in a way so that the butter still has clumps of butter, typically the size of peas.
The reason you want cold butter is to make sure that it doesn’t melt before it gets in the oven.
The result is flaky layers and pockets of butter and a fluffy scone! I like to cut my butter into cubes and freeze it until solid before cutting it into my flour mixture.
There are a few ways to cut butter into flour for making scones:
- Pastry cutter – This tool is probably the easiest way to cut butter into flour. If you have one, I highly recommend using one!
- Two butter knives – Not my favorite way to cut in butter, but it does work! Hold a knife in each hand and cross them over each other at an angle and simultaneously slice through the mixture form the center of the bowl to the outside. This will take awhile but it will work!
- Food processor – This is the method I typically use to cut in butter. Place the cold butter and flour mixture in the food processor and “pulse” 10-15 times until the butter is the size of peas. It is very important to not let the food processor run or pulse too many times.
- Cheese grater – You can freeze a stick of butter and then grate the frozen butter into the flour mixture with a cheese grater. This is a great trick and so easy to do!
Whichever way you choose to cut in your butter, make sure your butter is cold. The goal is to leave clumps of butter into the flour mixture. Again, about the size of a pea, with some larger clumps is what we’re looking for.
FAQs and tips for making this recipe
You will need to add xanthan gum to this recipe if your gluten-free flour blend does not already contain it. The blend that I use already contains xanthan gum in it.
If your scone mixture is too dry and will not form a dough, add more buttermilk one tablespoon at a time until the dough forms. You do not want your dough to be too sticky so adding a little bit of buttermilk at a time is essential.
If you do not have green onions on hand, you can also use chives in this recipe.
Yes! If you don’t have buttermilk on hand, you can combine the same amount of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes before using.
Yes! You can make these scones vegetarian by omitting the bacon from the recipe.
The scones keep at room temperature for only 1-2 days and taste best straight from the oven. If you do not plan on eating them right away, I suggest freezing them. To do so, freeze them for 1 hour on a baking sheet in a single layer and then transfer to a freezer safe bag or container.
To reheat frozen scones, bake in the oven at 400F for 10-12 minutes, until the scones are heated through.
Planning brunch? Serve these other recipes!
- How to Cook Bacon in the Oven
- Chocolate Strawberry Banana Baked Oatmeal
- Apple Kale Green Smoothie
- Pork Breakfast Sausage Patties
- Gluten-Free Vegan Baked Chocolate Sprinkle Donuts
More gluten-free scones recipes you’ll love!
- Gluten-Free Apple Cinnamon Scones
- Gluten-Free Lemon Scones
- Gluten-Free Blueberry Scones
- Gluten-Free Chocolate Chip Scones
- Gluten-Free Grapefruit Scones
Gluten-Free Bacon Cheddar Scones
For the scones:
- 3 cups gluten-free flour blend (I used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)
- 3/4 teaspoon xanthan gum (if your blend doesn't already contain it)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 8 tablespoons cold unsalted butter (cut into small cubes)
- 6 slices bacon (cooked and chopped into small pieces)
- 1/4 cup green onions (thinly sliced)
- 1 1/2 cups grated cheddar cheese (divided)
- 1 1/4 cups buttermilk (plus a little extra to brush tops of scones)
- Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
- In a food processor, combine gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, salt, ground black pepper and garlic powder. Process until combined.
- Then, add the cold butter to the food processor and pulse 10-15 times, until the mixture is crumbly and the butter cubes have become the size of small peas.
- Then, transfer the flour and butter mixture to a large bowl.
- Stir in the bacon, green onions and 1 1/4 cups of the shredded cheddar cheese.
- Then, stir in 1 cup of the buttermilk. Gradually add the remaining 1/4 cup until a dough forms.
- Transfer the dough to a floured surface. Shape the dough into an 8-inch disk.
- Slice into 8 wedges. Place the scone wedges on the prepared baking sheet.
- Brush the tops of the scones with additional buttermilk. Sprinkle with remaining 1/4 cup of shredded cheddar cheese.
- Bake at 400F for 18-20 minutes until the scones are golden brown. Let cool for a few minutes before serving.
- If you have a pastry cutter, you can use that to cut the butter into the flour mixture instead of using a food processor.
- To make this recipe vegetarian, omit the bacon.
- If your gluten-free flour blend already contains xanthan gum, you do not have to add it to this recipe.
- If you do not have buttermilk, you can use whole milk in its place. Add 1 tablespoon of lemon juice to the milk and let it sit for 5 minutes before using.
This recipe was originally posted on May 31, 2011 and updated on April 13, 2020 with new photos, tips and tricks to help you make these gluten-free bacon cheddar scones perfectly every time!