Pure maple syrup imparts marvelous autumnal flavor and slight sweetness to these delectable bakes.
Gluten-free Maple-Bacon Scones
Serves: 12
Ingredients
- 3 strips applewood-smoked uncured bacon
- 3 cups gluten-free all-purpose baking flour blend*
- 3 tablespoons granulated sugar, divided
- 2 teaspoons baking powder
- 3⁄4 teaspoon fine sea salt
- 1⁄2 cup cold unsalted butter, cubed
- 1 large egg, lightly beaten
- 3⁄4 cup cold heavy whipping cream, divided
- 1⁄4 cup pure maple syrup
Instructions
- Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
- Lay bacon strips in a single layer on a prepared baking sheet.
- Bake until bacon is crisp, 10 to 15 minutes. Remove bacon to paper towels to let drain and cool. When cool, crumble bacon.
- In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in crumbled bacon. Using a fork, stir in egg.
- In a small bowl, stir together 1⁄2 cup plus 2 tablespoons cream and maple syrup. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured* surface, and knead gently by patting dough and folding it in half 4 or 5 times. Using a rolling pin, roll out dough to a 1⁄2- to 3⁄4-inch thickness. Using a 3-inch leaf-shaped cutter dipped in flour, cut as many scones as possible from dough, re-rolling scraps as needed. Place scones, almost touching, on prepared baking sheet. Using a sharp knife, cut several shallow 1⁄8-inch-deep “veins” in scones. Freeze scones for approximately 10 minutes.
- Brush tops of scones with remain- ing 2 tablespoons cream and sprinkle with remaining 1 tablespoon sugar.
- Bake until scones are firm and light golden, 18 to 25 minutes. Serve warm or at room temperature within 2 hours. Refrigerate leftovers.
Notes
*We used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
- Using conventional flour instead of gluten-free flour: Replace gluten-free flour with an equal amount of all-purpose flour, and follow the recipe, but only add enough of the cream mixture for a dough to begin to form. (If dough is too wet, scones will spread out instead of rising properly.) Since conventional flour has gluten, be sure to handle the dough gently, or the scones will be tough. Bake as indicated in the recipe.
- Using conventional flour instead of gluten-free flour: Replace gluten-free flour with an equal amount of all-purpose flour, and follow the recipe, but only add enough of the cream mixture for a dough to begin to form. (If dough is too wet, scones will spread out instead of rising properly.) Since conventional flour has gluten, be sure to handle the dough gently, or the scones will be tough. Bake as indicated in the recipe.
What will happen if I use cured bacon?
Using cured bacon will result in a slightly more salty scone, but should be fine to use! We would suggest reducing the amount of seas salt added to the dough if using cured bacon instead of uncured bacon.