Gluten-Free Bacon and Cheddar Scones
A great savory and salty alternative to biscuits or dinner rolls, this scone recipe is one of our favorites. Serve them warm with a swipe of Organic Valley Butter for ultimate satisfaction.
1 1/4 cup brown rice flour, plus more for dusting
1/2 cup sorghum flour
1/4 cup tapioca flour
1/2 tsp baking soda
1 tsp salt
1 tsp cracked black pepper
1/2 cup Organic Valley Butter, cold and cut into small cubes
4 slices Organic Prairie Uncured Bacon
1/2 cup grated Organic Valley Raw Sharp Cheddar Cheese
2 scallions, white and a bit of green, chopped
2 tsp crumbled fresh thyme
3/4 cup Organic Valley Cultured Buttermilk
1/4 cup Organic Valley Heavy Whipping Cream
1 Organic Valley Large Brown Egg, lightly beaten with a tbsp of water
1 1/2 tsp baking powder
Fry the bacon over medium heat. When brown and crisp, remove from pan and drain on paper towels. Chop bacon into small bits and set aside. Preheat oven to 375° F. Line baking sheet with parchment and set aside.
Place the dry ingredients in the bowl of a food processor and pulse a few times to combine. Add the butter and pulse until the butter is incorporated and the mixture resembles coarse sand.
Transfer mixture to a large mixing bowl and stir in bacon bits, grated cheese, scallions and thyme. In a separate bowl, whisk together the buttermilk and cream.
Add the buttermilk and cream mixture to the dry ingredients and stir until soft, slightly crumbly dough forms.
Dump the dough onto a surface dusted with white rice flour. Divide the dough in half and pat the dough into a round about 1 1/2" thick.
Using a sharp knife, cut each dough disc into 8 equal pie wedges for a total of 16 mini scones. Transfer to prepared baking sheet. Brush scones with egg wash.
Bake scones until lightly browned, about 25 minutes. Cool on a wire rack for 10 minutes.