Maple Bacon Scones (gluten free & sugar free)
Of course I would crave something sweet now that I’m not allowed to have sugar! Doesn’t it always work that way? We always want what we can’t have. Buttery scones have always been my favorite and honestly who doesn’t like bacon topped anything ? These are defiantly a new favorite at home. They are flakey, buttery, sweet and salty all at the same time. I will eat my shoe if you guys don’t fall in love with these !
Maple Bacon Scones (Sugar Free, Gluten Free)
These scones will make you happy. I promise. Buttery, sweet, flakey, and salty goodness
Ingredients
- 2 cups Bob’s Red Mill 1 to 1 Gluten Free Flour
- 1/4 cup Swerve or Lakanto Sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons Lakanto Maple Syrup
- 8 tablespoons unsalted butter very cold, cut into small cubes
- 1 cup cream very cold
Scone Toppings
- 2 slices bacon cooked, chopped
- 1/2 cup Swerve or Lakanto Powdered Sugar
- 1 tablespoon Lakanto Maple Syrup
- 2 tablespoon bacon fat
- 1 tablespoon water
Instructions
- Preheat oven to 375 degrees
- In food processor combine the flour, baking powder, sugar, salt and butter. Pulse only 5 times.
- Open the processor and add the maple syrup, cream and egg. Pulse until the dough holds together. About 3-5 times.
- Place dough on floured surface and shape into a large rectangle. About 2 inches thick.
- Cut into six squares and cut the squares into triangles.
- Place on parchment covered sheet pan.
- Bake for 20-30 minutes or until lightly golden and fluffy.
- While the scones are baking combine the powdered sugar, maple, bacon fat and water. Whisk until smooth.
- Once the scones have baked and are cool enough to handle dip tops into glaze and sprinkle with bacon. Enjoy.