RECIPE: Bacon Cheddar Scones (Gluten-free option)

Bacon and cheddar cheese on a scone. I thought it was a brilliant combination. 

I was looking for something that I could eat for a meal that was satisfying, small enough to hold, and not messy to eat. So why not a scone? With meat and cheese. It's like an individual-sized pizza on a thicker dough.

I had to make this recipe three times to get it right. The first batch was too flat. It looked like a pizza. The second batch was too bland. It needed more flavor. 

The third try was just right. Smoked cheddar flavor on a buttery crust, with hearty bites of bacon. One scone was pretty filling for me. But the taste was so good I had to eat another one. 

Bacon Cheddar Scones (Gluten-free option)

  • 2 cups all-purpose flour  (to make gluten-free: 2 cups GF flour. Add 1 tsp xanthan or guar gum if not yet in mixed in the flour.)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoon cold butter, cut in small pieces
  • 1/2 cup cold milk
  • 1 tablespoon vinegar
  • 1 egg
  • 1 cup cheddar cheese
  • 1/2 cup bacon bits (cooked bacon broken into bits or  from this ready-made package)

1. Preheat oven at 350
2. In a bowl, combine flour (plus xanthan/guar gum, if gluten-free), baking powder, and salt.
3. Add in the small pieces of butter. Use your fingertips to lightly mush the butter into the flour blend until you get coarse crumbs. 
4. In a small bowl, mix milk and vinegar. Let set for 5 minutes.
5. Pour in the milk-vinegar mix and egg into the flour blend. Mix until just combined.
7. Mix in cheese and bacon and spread it evenly into batter
8. Refrigerate for 20 minutes.
9. Pour dough into a Silpat-covered or buttered cookie sheet. Pat into a 8-inch circle about 3/4-inch thick. Use knife to cut into triangles and separate them about 1/2-in. from each other.
10. Bake for 15-18 minutes or until golden brown.
11. Store in fridge what you won't eat overnight in a tightly-covered container. Reheat when ready to eat.


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