Gluten-Free Bacon-Cheddar-Chive Scones

Somewhere between a rich breakfast sandwich and a traditional tender biscuit, these savory bacon- and cheese-packed scones are a meal unto themselves. Or serve alongside eggs (or with fresh fruit salad) for a more varied repast; either way, we guarantee you'll be pulling out this recipe again and again.

We know you’ll love this gluten-free version of our Bacon-Cheddar Chive Scones recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields cheesy, tender scones that are sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
20 mins
Bake
22 to 24 mins
Total
44 mins
Yield
8 large scones
Gluten-Free Bacon-Cheddar-Chive Scones - select to zoom
Gluten-Free Bacon-Cheddar-Chive Scones - select to zoom
Gluten-Free Bacon-Cheddar-Chive Scones - select to zoom

Instructions

  1. Preheat the oven to 425°F with a rack in the middle to upper third. Lightly grease a baking sheet, or line it with parchment.

  2. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.

  3. Mix in the cheese, chives, and bacon until evenly distributed.

  4. Add 3/4 cup + 2 tablespoons (198g) of the cream, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add an additional 2 to 3 tablespoons more cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.

  5. Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.

  6. Brush the scones with a bit of cream; this will help their crust brown.

  7. Bake the scones in the middle or upper third of the oven for 22 to 24 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.

  8. Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.

Tips from our Bakers

  • Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.
  • Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425°F oven until golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.