These gluten free savory scones make a great savory breakfast! They boast a buttery crumb with large crispy bits of bacon and big, bright sliced green onions abundantly folded throughout.
The Story:
Y’all know I love my sweets, but a hearty, savory treat really lends to the feeling of eating well and feeling satisfied. These scones feel like a combination of both! Honey on top is a must. I bought this beautiful whipped honey at a local farmers market, and holy cow, is it good. The sweetness of the honey on top perfectly complements the savory. These are easy to make, delicious and full of savory goodness.
Jump to:
🧾 The Ingredients:
Here is the list of ingredients you will need to make these gluten free savory scones.
- Almond Flour: Almond flour provides the structure for these scones and helps add in moisture so they are not dry!
- Tapioca Flour: Tapioca flour creates the fluffiness for the scones and helps absorb liquid for the perfect balance.
- Egg: Egg provides fluff and richness and just the perfect amount of liquid for the scone batter.
- Dairy-Free Butter: I have found Earth Balance plant based butter to work perfectly in these.
- Bacon: One of the star ingredients! Cook it up nice and crispy prior to baking into the scones.
- Green Onions: Such a great compliment to the rich taste of bacon, and I love the bright, fresh flavor it adds to these.
- Baking Powder: Look for grain-free baking powder, or make your own to keep these grain free.
- Xanthan Gum: Just a bit of xanthan gum helps the scone to hold together.
- Salt: A good pinch of salt for flavor.
- Pepper: A dose of pepper adds great savory flavor.
- Vinegar: Adding in a bit of vinegar is a sneaky way to get more rise to your baked goods. You can’t taste it!
Step By Step Preparation Instructions:
- Step 1: Preheat the oven to 325. First, prep your bacon and green onions. Using your preferred method, cook your bacon until nice and crisp. Allow to cool, then chop into small to coarse pieces. Thinly slice your green onions. Set them both aside for a bit.
- Step 2: To make the dough, add all the dry ingredients to a large bowl and mix well. Add in the butter and using a fork or pastry blender, work in the butter until it has broken down to pea sized. In a separate small bowl, add the egg, egg yolk and vinegar and whisk together. Add the eggs to the scone batter and mix well. The dough should be holding together at this point. It’s ok if it’s a bit shaggy, once you start shaping it, it will hold together well.
- Step 3: Line a cookie sheet with parchment paper and sprinkle it with tapioca starch. Pour out the dough onto the cookie sheet, and sprinkle with a bit more tapioca flour on top. Pat the dough into a circle, about 7-8 in round. It doesn’t have to be perfect, but you want the dough on the thicker so that they have a beautiful rise to the them. With a very sharp knife, cut a “plus sign” into the dough, creating 4 sections. Now, cut each section into 2 triangles. Think of cutting a “plus sign” then an “X”. Do not move the individual scones at this point. Since these are grain-free, the dough is too fragile for moving. Place in the oven and bake for 20 min.
- Step 4: The scones are not quite finished baking yet. At this point, remove the scones from the oven, and carefully take a knife and run it down the cuts you previously made. Gently separate the scones away from one another. Then bake for another 6-8 minutes. Allow to cool.
More Scone Recipes:
- Maple Pecan Scones
- Gluten-Free Blueberry Scones
- Gluten-Free Lemon Scones
- 'Death By Chocolate' Scones
- Gluten-Free Pumpkin Scones
📖 The Recipe:
Gluten-Free Savory Scones
These gluten free savory scones are bursting with the flavors of bacon and bright green onions. These savory scones do not contain any grains, gluten or dairy and boast a buttery crumb with large crispy bits of bacon and big, bright sliced green onions abundantly folded throughout. Easy to make, delicious and full of goodness.
Ingredients
- 120 grams almond flour
- 130 grams tapioca flour
- 130 grams dairy free butter
- 1 egg
- 1 egg yolk
- 1 teaspoon vinegar
- ½ cup chopped, cooked bacon
- 2 tablespoon sliced green onion
- 1.5 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon xanthan gum
Instructions
- Preheat the oven to 325.
- Using your preferred method, cook your bacon until nice and crispy. Allow to cool, then chop up into small to coarse pieces.
- Thinly slice the green onions.
- Add all the dry ingredients to a bowl and mix well.
- Add the butter, and work it in with a fork or pastry blender until the butter has broken down into pea sized pieces and has created a crumbly texture.
- Add in your bacon and sliced green onions and mix well.
- In a separate bowl, whisk together the egg, egg yolk and vinegar.
- Add the egg mixture to the dough and mix well. The dough should now be coming together and starting to hold.
- Line a cookie sheet with parchment paper and sprinkle it with tapioca starch.
- Pour out the dough onto the cookie sheet, and sprinkle the top with a bit more tapioca flour.
- Pat the dough into a circle, about 7-8 in round. It doesn’t have to be perfect, but you want the dough to be on the thick side so that the scones have a beautiful rise to the them.
- With a very sharp knife, cut a “plus sign” into the dough, then cut each section into 2 to get 8 triangles. Do not move the individual scones at this point. The dough is too fragile for moving.
- Place into the oven and bake for 20 min.
- Remove the scones, then carefully take a knife and run it down the cuts you previously made. Gently separate the scones away from one another. Then bake for another 8 minutes. Allow to cool. Enjoy!
The Finished Product:
Look at those big chunks of bacon and green onions! So good. You can absolutely make these a day ahead so you can enjoy them first thing in the morning. These would be so perfect to serve for a brunch, along with some fruit, eggs and a yummy breakfast juice or mimosa…perfection.
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