Today’s recipe is easy and simple. You absolutely HAVE to make these Bacon, Cheddar, and Green Onion Scones! They couldn’t be faster or better. I took one bite and instantly fell in love. It is really amazing there were any left to take photos of, LOL.
I used hazelnut meal along with the gluten-free flour and the extra flavor it added was remarkable. It isn’t necessary, but it adds interest and protein, making them easier to justify. If you are making them with a gluten-free flour blend, make sure you add more cream. I needed about 4 tbsp more to make a good dough. The amount you use will depend on the humidity in your area and the flour blend you use.
Raw dough ready for baking
The base dough can be either sweet or savory. If you are going to make them sweet, cut back the salt to 1/2 tsp. and add some dried raisins, cranberries, cherries, etc. if desired. Serve them warm with butter and jam or make a powdered sugar/lemon juice glaze and drizzle it over the top.
If you like savory scones go ahead and add the bacon, cheese and green onions or change them out for other ingredients. Some hot pepper flakes, green chiles, curry powder, or harissa seasoning would all be good in these too. What sounds best to you?
They came out of the oven perfect and are best freshly baked, but if you are using double-action baking powder, you can make the dough a few hours ahead and up to overnight. That is one benefit of gluten-free flours. They need more time to fully absorb the liquid and become tender. This gives you the chance to make them ahead, saving you time and energy on the day of your party or when guests are staying over.
If you cut them into smaller pieces, you can serve them as appetizers for your dinner parties They will not take as long to bake, so watch them carefully and pull them when the tops are beautifully golden brown. These would also be a delicious accompaniment to bowls of soup on cold winter days. There is nothing more comforting!
The Artist loves sweet scones, so I made a couple of them plain for him. He is looking forward to having his in the morning with a cup of espresso and homemade jam. I pulled out some of the dough and shaped it first, and then I added the cheese, bacon and chives to the remaining dough and formed the rest. This gives you the opportunity to make one batch of dough and customize it for your family’s preferences.
It is amazing how just nine ingredients can come together into something so delicious. It is a lovely way to begin your day!
These Bacon, Cheddar, and Green Onion Scones are the perfect way to begin any day. Filled with all the flavors that you love, they will keep you going all day long! So get into the kitchen and make these scones pronto.
Have a wonderful weekend! See you back here for Chocolate Monday!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Bacon, Cheddar, and Green Onion Scones:
- Bacon, cheddar, green onions, GF all-purpose flour blend,
- Almond or hazelnut meal/flour, baking powder, kosher salt,
- Cold butter, heavy cream
PRO Tip:
If you cook the bacon in the microwave, set it on paper towels, which automatically absorb all the excess grease while it is cooking.
How to make Bacon, Cheddar, and Green Onion Scones:
- Cook the bacon and drain on paper towels. Chop into 1/4-inch pieces. Shred the cheese and mince the onions; set aside.
- Combine the flour, baking powder, and salt in the bowl of a food processor (or large bowl if working by hand). Pulse a few times to blend. Add the cold butter pieces and pulse until incorporated, about 5 to 10 pulses. You want visible chunks of butter in the dough.
- Pour the cream over the flour mixture and pulse just until incorporated. Add more cream if needed (especially if using gluten-free flour). The dough is ready when it holds together when pinched in your fingers.
- Gather the dough into palm-sized balls, pressing together. Set on parchment-covered baking sheet pans and flatten until about 1/2-inch thick, they will be about the size of a hamburger patty. Cut each disk in half or quarters. Separate the pieces, placing them about 1-inch apart.
- Bake for about 12 minutes or until golden brown, spinning the baking sheet halfway through for more even baking. Serve warm.
PRO Tip:
If you are making smaller pieces for appetizers, they will cook more quickly. Watch them carefully and pull out of the oven when they are golden brown. Serve warm.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Kitchen scale
- Box grater
- Food processor or pastry cutter
- Baking sheet
- Parchment paper sheets
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Bacon, Cheddar, and Green Onion Scones (GF)
Satisfyingly savory scones with bacon and cheese in every bite and accented with green onions, these are treats you will love. And if you make them small you can serve them as appetizers for your parties. I love dual purpose recipes!
Ingredients
- 6 strips bacon
- 4 oz (113g) cheddar, shredded (about 1 cup; 237 ml)
- 2 tbsp finely minced green onions
- 1-1/2 cups (180g*) gluten-free all-purpose blend plus 1/2 cup (118 ml) almond or hazelnut flour or 2 cups (240g*) all-purpose flour
- 4 tsp (16g) baking powder
- 1-1/2 tsp kosher salt
- 5 tbsp (71g) cold butter, cut into small cubes
- 3/4 cup (170g) heavy cream (add 2 to 4 tbsp more if you are using GF flour, as needed)
Instructions
- Preheat the oven to 450°F (230°C). Line the baking sheet with parchment paper or lightly butter.
- Cook the bacon in a skillet or microwave until mostly done. Transfer to a paper towel-lined plate to remove most of the grease. Chop bacon into 1/4-inch (.6 cm) pieces.
- Shred the cheese and mince the onions; set aside.
- Place the flour, baking powder, and salt together in the bowl of a food processor fitted with a steel blade. Pulse a few times to blend it. Add the butter to the flour and pulse until it is incorporated, about 5 to 10 pulses. Do not overmix, you want visible chunks of butter in the dough. Pour the cream over the flour mixture and pulse just until incorporated. Add more cream if needed. The dough is ready when it holds together when pinched in your fingers.
- You can also do this by hand in a medium bowl and using two knives, a pastry blender, or your hands, until the butter is incorporated into the flour. Add the cream and stir until the dough comes together.
- Transfer the mixture to a bowl. Add the cheese, bacon, and onions. Using your hands, fold the additions into the flour mixture. Break up any large clumps. Stir and knead the dough until evenly distributed.
- Gather the dough into palm-sized balls, pressing together. Set on prepared baking sheet and flatten until about 1/2-inch thick. Press any cracks along the edges back together. They will be about the size of a hamburger patty. Cut each circle in half or quarters. Separate the pieces, placing them about 1-inch (2.5 cm) apart.
- Bake for about 12 minutes or until golden brown, spinning the baking sheet halfway through for more even baking. Remove and serve warm.
- Gluten-free baked goods tend to improve with time, so you can bake these a day ahead and serve them the next day.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 239Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 518mgCarbohydrates: 25gFiber: 1gSugar: 0gProtein: 7g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Brian @ A Thought For Food
Looks delicious! A classic pairing wrapped up in a gorgeous scone.
Jane Bonacci, The Heritage Cook
Thank you so much Brian! These were so good right out of the oven that I was inhaling them, LOL!