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A baking sheet with fresh baked gluten-free cheddar bacon scones straight from the oven.

Gluten-Free Bacon Cheddar Scones

These gluten-free bacon cheddar scones are so delicious - savory, tender and flaky! They're perfect for serving guests for brunch!
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 scones
Calories: 432kcal
Author: Megan


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.


Calories: 432kcal | Carbohydrates: 36g | Protein: 13g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 67mg | Sodium: 651mg | Potassium: 264mg | Fiber: 5g | Sugar: 4g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 296mg | Iron: 2mg
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