These savoury scones are ridiculously delicious and easy to make. Enjoy one with a cup of coffee for breakfast or nibble on one with some tea in the afternoon. One bite and your mind will be blown that these are actually gluten free!
Makes: 6–10 scones, depending on your preferred size
Prep time: 40 minutes
Baking time: 12 minutes
Ingredients:
Dry:
- 120g brown rice flour
- 80g tapioca starch
- 3 tsp caster sugar
- 2 tsp baking powder
- 1 tsp garlic powder
- ½ tsp xanthan gum
- ½ tsp salt
- 6 tbsp cold butter, cut into small chunks
Filling:
- 100g grated Cheddar cheese
- ½ cup finely chopped spring onion
- 6 slices bacon, cooked, cooled and crumbled
Wet:
- ½ cup cold water (see the recipe notes for substitution options)
- 1 egg, beaten
Method:
- Preheat oven to 220 °C.
- In a large bowl, combine the brown rice flour, tapioca starch, sugar, baking powder, garlic powder, xanthan gum and salt. Whisk together.
- Add in the cold butter chunks and use a pastry cutter to cut the butter into the dry ingredients until it resembles coarse crumbs.
- Stir the Cheddar cheese, crumbled bacon and chopped spring onion into the dry ingredients.
- Add the cold water and beaten egg to the bowl and mix well to form a cohesive dough.
- Transfer the dough to a work surface dusted with brown rice flour or tapioca starch.
- Shape the dough into a disc, about ¾ –1 inch thick, and cut into 6, 8 or 10 wedges, depending on how large you want the scones to be.
- Transfer the wedges to a parchment-lined baking tray.
- Bake for 12 minutes, or until golden brown.
Recipe notes:
- If you’re not gluten free, substitute the total weight amount of the brown rice flour and tapioca starch with plain flour and exclude the xanthan gum.
- Water can be substituted 1:1 with sour cream, Greek yoghurt, cream or milk.
- If you want to measure by weight, 1 tablespoon butter = 14 grams.
- To make round scones, roll the dough into a log and slice into discs.
- Spring onion can be substituted with chives.
- Add ½ teaspoon freshly ground black pepper to add a kick to the scones.
- Brush the scones with cream or egg wash before baking, if desired.
- Store in a sealed bag or container on the counter for two days. Refrigerate to last a few more days.
- Reheat for a few minutes in a toaster oven.
- For detailed instructions – with images – on how to make these scones, check out the recipe on my website.
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