Fall baking is in full swing - let's make some gluten-free bacon cheddar chive scones for a savory treat!
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I've previously shared other sweet gluten-free scones recipes - lemon blueberry scones and pumpkin scones with maple icing. But I figured it was time for a savory scones recipe, and that's what you'll find here.
Scones are relatively easy to make and super customizable. These savory gluten-free scones have freshly grated cheddar cheese, chopped bacon, and chives for a really tasty treat any time of day. And for you dairy-free or lactose-free folks, don't worry: you can easily make these scones dairy-free (I've tested it!) and they still come out delicious!
What Is a Scone?
Scones are flaky pastries, usually filled with fruit or other mix-ins. These are different from the British scones, which are more like an American biscuit. These scones are crunchy on the outside but soft on the inside, and super buttery. They are slightly sweet, allowing the flavors of the mix-ins, like the bacon, cheddar, and chives, to shine through.
Ingredients You Will Need For Scones
-Gluten-Free Flour: I prefer Cup4Cup for making gluten-free pastry, and have been using it for over ten years. It's my #1 choice for making scones, but please be aware it contains dairy. I've also had success making this recipe with Bob's Red Mill 1:1 Baking Flour which is gluten and dairy-free. You can substitute your favorite gluten-free flour blend, but be mindful you may have to adjust as you go, as one GF flour blend is not the same as the next. See the recipe notes for more information.
-Butter: Butter is the source of fat for making the scones nice and flaky. You can substitute dairy-free butter, which I've recipe tested. Earth Balance vegan butter sticks work well.
-Heavy Cream: Heavy cream is the source of moisture for the recipe. You can substitute So Delicious coconut creamer, which works great for a dairy-free option.
The other ingredients you'll for these scones are:
-Cooked bacon, chopped
-Cheddar cheese, freshly grated (don't buy pre-shredded)
How To Make Gluten-Free Bacon Cheddar Scones
First you'll mix together the dry ingredients: the gluten-free flour, sugar, baking powder, and salt. With very, very cold butter (the colder the better!), you'll incorporate this with the dry ingredients until it resembles coarse crumbs. Separately, you'll combine the heavy cream and egg, and add that to the mixture, along with the chopped cooked bacon, cheese, and chives. Finally, you'll combine the dough into a ball, flatten it, and divide into triangles to bake. The triangles get brushed with an eggwash and then they go in the oven!
Can I Make These Gluten AND Dairy-Free?
Yes, you can! I've done it multiple times with my scones recipe and though they aren't as good, they can still be done.
Make sure you use a gluten and dairy-free flour blend, as the one I recommend for this recipe (Cup4Cup Multipurpose Gluten-Free Flour) contains milk powder. You'll also want to use a dairy-free creamer and dairy-free butter. I recommend So Delicious creamer and Earth Balance vegan butter sticks.
Tools For Baking Gluten-Free Bacon Cheddar Scones
Bench scraper: While I shape the dough with my hands, you can also use a bench scraper, like this one, to help shape your dough and cut into pieces.
Pastry brush: You'll use this to brush the eggwash onto the scones so they get nice and golden brown.
Troubleshooting Common Problems With Scones
Freeze your butter!
For the best results, put your stick of butter in the freezer as you get everything together, so that when it is time to grate it into the scones batter, it is nice and cold and doesn't melt.
Don't make pastry on a hot day.
Warmer temperatures mean your pastry is going to be more difficult to work with. Stick to a cooler day to make scones, if possible!
Baking by Weight
Is baking by weight the most accurate and precise way to bake gluten-free?
But is it realistic?
In my experience, most people don't have the time or even a kitchen scale to bake this way. So that's why you'll see me baking by volume. It's easier.
Be careful how you measure your gluten-free flour.
Along the same lines, and one of my top gluten-free baking tips, if you aren't measuring for weight, then be sure to spoon your flour into your measuring cup, then level off with the back of the knife. This makes sure you get an accurate amount.
Follow. The. Recipe.
This recipe is specifically formulated using Cup4Cup Multipurpose gluten-free flour. If you decide to change anything or substitute other ingredients, they may come out differently than expected and I cannot speak to your results. My experience is in gluten-free and dairy-free baking, but not allergy-free, vegan, or egg-free. You can always email me: [email protected] with any questions and I'm happy to help troubleshoot the best I can.
Refrigerate the dough if it is difficult to work with.
If you notice your scones are becoming mushy or butter is leaking through your dough, or that your dough is too soft and starts ripping, it might be too warm. Wrap it in plastic wrap or parchment paper and place back in the refrigerator for 30 minutes to cool. Then remove and try again. Trust me - don't try to force the dough to do what you want when it's too warm. Be patient, refrigerate, and try again. It definitely helps!
How To Store Gluten-Free Scones
Since gluten-free pastry tends to harden over time, these are best enjoyed fresh! Scones should be stored in a sealed container in the refrigerator due to the butter content and should keep for 2-3 days. They will firm up over time, so soften them in the microwave for 15-20 seconds if needed!
More Gluten-Free Baking Recipes
Feel like an easy quickbread? This banana bread with walnuts hits the spot.
Looking for a scones recipe? Bake a sweet version with lemon and blueberries.
Want to practice your pie making skills? Check out this gluten-free peach pie with lattice design.
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Here's how to make gluten-free bacon cheddar scones!
If you love this recipe, please leave a comment. Thank you so much!
Gluten-Free Bacon Cheddar Chive Scones Recipe
- 2 cups gluten-free flour, like Cup4Cup
- 2 teaspoons baking powder
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup (8 Tablespoons) very cold butter, diced small or grated - use dairy-free if needed
- ⅓ cup heavy cream or buttermilk, plus 2-3 tablespoons more for brushing - use dairy-free creamer if needed
- 2 eggs
- 3-4 slices of cooked gluten-free bacon, chopped
- ¾ cup of freshly grated cheddar cheese
- ¼ cup freshly chopped chives
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with silicone mats or parchment paper. Place the butter in the freezer while you prepare everything else as it needs to be very cold!
In a medium-sized bowl, whisk together the gluten-free flour, baking powder, sugar, and salt. Set aside. Remove the butter from the freezer and cut into very small cubes, or use a box grater to grate into tiny pieces (it helps incorporate it into the flour mixture).
Add the grated/diced butter to the flour mixture and using your fingers, a fork, or a pastry cutter, combine until the mixture resembles coarse crumbs and the butter is pea-sized.
In a separate bowl, whisk together the heavy cream/buttermilk and eggs until smooth. Pour over the flour/butter mixture. Lastly, add the cheddar cheese, bacon, and chives and mix together using a large spoon.
Onto a lightly floured, clean-surface, pour out the dough, and using your hands, begin molding it together, forming the dough into a ball. If the dough is too crumbly or dry, drizzle 1-2 tablespoons of heavy cream. If the dough is too sticky, drizzle 1-2 tablespoons of gluten-free flour. You may notice this especially if you are using a GF flour blend other than Cup4Cup. Go slow, and adjust as needed until the dough forms a ball.
Once the dough stays formed into a ball, begin flattening it out, forming a disc shape about ½ - ¾ inch in thickness. Using a sharp knife, cut the disc into 8 equal parts. Brush the tops of the scones with the remaining 2 Tablespoons heavy cream/buttermilk.
Place scones 2 inches apart on the silicone-lined baking sheet. Bake for 20-25 minutes or until golden brown. Remove and let sit on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Gluten-Free Flour: For best results, use Cup4Cup flour. You can also substitute your favorite gluten-free flour blend, but please be mindful you may need to add more heavy cream/flour when mixing to get the right consistency.
Dairy-Free: These scones can be made dairy-free as well. Substitute a gluten-free and dairy-free flour blend, and use vegan butter sticks with dairy-free creamer. I prefer Earth Balance butter sticks and So Delicious creamer.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 237Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 73mgSodium 434mgCarbohydrates 27gFiber 1gSugar 2gProtein 9g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like scones?
What's your favorite kind?
Tell me in the comments below!