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–+ servings
Prep Time 25 minutes
Cook Time 25 minutes
Cooling time 25 minutes
Total Time 1 hour 15 minutes
Servings: 8 scones
Course: Bread, Breakfast, Main Course
Cuisine: British

Ingredients
  

  • 1 ¼ cups heavy cream plus more for brushing
  • 1 large egg beaten
  • 2 Tbsp dry low-fat milk powder
  • 3 cups gluten free flour, plus more for dusting I recommend King Arthur Measure For Measure Gluten Free Flour
  • 2 tsp sugar
  • 2 tsp salt
  • 1 Tbsp baking powder
  • 8 Tbsp cold unsalted butter cut into pieces
  • ¾ cup shredded Cheddar cheese
  • ¾ cup cooked bacon crumbled
  • 1 Tbsp dried or freshly chopped chives optional

Instructions
 

  1. Preheat to 400℉. Line a baking sheet with parchment paper.
  2. Whisk the cream, egg and milk powder in a liquid measuring cup.
  3. Pulse the flour, sugar, baking powder and salt in a food processor until combined.
  4. Add the butter and pulse until it turns into pea-size pieces. Transfer to a large bowl. Mix in the bacon, cheese, and chives.
  5. Make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
  6. Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
  7. Brush the tops with cream. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm.

Notes

If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.

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