Easy Gluten Free Maple Bacon Scones
An easy Gluten Free Maple Bacon Scones recipe that is perfect with coffee or tea.
- 2 cups gluten free flour blend * see note
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 8 tablespoons butter cold
- 2 eggs
- ½ cup almond milk
- ¼ cup chopped cooked bacon
- ¼ cup chopped pecans
- ½ cup powdered sugar (glaze)
- 2-3 tablespoons maple syrup
Preheat the oven to 350º F.
In a large bowl, add flour, sugar, and salt. Whisk to blend.
Add chunks of cold butter. Use a pastry blender to chop up all of the butter. Your dough will be grainy. (You can also use a food processor to do this.)
In a small bowl, add eggs and milk. Add to scone dough with the chopped cooked bacon and pecans.
Grease a scone pan and add batter to each section and bake for 22-25 minutes.
Remove scones from the oven. Take out of the scone pan and allow to cool on a cooling rack.
In a bowl, add powdered sugar and maple syrup. When the scones are cool, dip one side into the glaze and put back on the rack until the glaze hardens.
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- These scones will keep up to 4 days in an air-tight container in the refrigerator, or up to 4 months in the freezer.
Serving: 1gCalories: 164kcalCarbohydrates: 18gProtein: 3gFat: 9gSaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 129mgPotassium: 55mgFiber: 2gSugar: 7gVitamin A: 207IUVitamin C: 1mgCalcium: 39mgIron: 1mg