Bacon and Cheese Scones

3.48 from 23 votes

These Bacon and Cheese Scones are gluten-free, ultra-simple to whip up, and made with almond flour, coconut flour, bacon, cheese, and chives.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: bacon and cheese scones

Servings: people

Preheat oven to 325F. Line a medium baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the almond flour, coconut flour, baking powder, oregano, garlic powder, onion powder, and salt together.
In a small bowl, whisk egg, egg white, and whipping cream.
Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula.
Add cheese, bacon, and chives. Mix everything together until well combined.
Transfer the dough to the prepared baking sheet.
With your hands, work the dough into a ball.
Press into a neat 8″ disc and cut into 8 equal wedges with a knife.
Top with cheese, bacon, and chives.
Bake for 20-25 minutes or until lightly golden and cooked through.
Remove from the oven and allow to cool for a 5 minutes before serving.

Make sure the scones have space between them before baking as they will end up sticking together.
Do not try to move the scones until they've cooled as you risk them falling apart when hot.
Feel free to change the cheese to your favourite! Or use a spicier cheese for more heat in the scones.
To store: Freshly baked scones will last for about 1 to 2 days when plastic wrapped or placed in an airtight container at room temperature.
To reheat: You can reheat bacon and cheese scones in the oven or microwave.
To freeze: You can freeze the scones before or after baking. Bake them directly from frozen when ready to eat if they're unbaked. If baked, bring to room temperature before reheating.