Best Gluten Free Cheese and Bacon Scones

Who doesn't like a good scone? But what about gluten-free one? I got tired of going to coffee shops and not having this option. So after trying a few recipes and failing I converted a wheat one that I liked and the results have been amazing. I hope you will try it for yourself as there is nothing nicer than having a fresh scone.


20 min


20 min


6-8 people


260 g all purpose flour or GF flour

1 tablespoon (15 g) granulated white sugar

1 ¼ tsp (5 g) baking powder

½ tsp (2 g) baking soda

½ tsp (2 g) salt

½ tsp (2 g) freshly ground black pepper

½ tsp (2g) ground paprika

100 g cold unsalted butter, diced 

40 g parmesan cheese (can use a sharp cheddar)

25 g bacon, cut into bite sized pieces (about 4 slices)

2 tablespoons chives, finely chopped (can use green onions)

¾ – 1* cup cold buttermilk (or coconut milk)

* Note:  For gluten free scones you may need to use 1 cup of liquid depending on the flour mix you use.


  1. You can make the premix for this gluten free cheese and bacon scones ahead of time by mixing all the dry ingredients plus the butter and keeping it in a container in the fridge. Just add cheese, bacon, chives and buttermilk when you are ready to mix them.

    I love using my food processor to incorporate the cold butter nicely into the flour mix. You can also make double portions and keep it in the fridge if you will use it in a short time.

    1. Preheat your oven to 200 ºC and place the oven rack in the centre of the oven. Line a baking sheet with parchment paper.
    2. Add flour, sugar, baking powder, baking soda, salt, pepper, and paprika to the big bowl of the food processor. Mix for 5 seconds.
    3. Put the butter into the flour mixture and process it for 15-20 seconds until the butter is incorporated into the flour.
    4. Transfer the flour mixture into a big bowl. Stir in the grated parmesan, bacon, and chives.
    5. Add about ¾  cup of the buttermilk to the flour mixture and stir just until the dough starts to come together.  Add more buttermilk, if needed. Do not over mix the dough or the scones will be tough.
    6. Transfer the dough to a lightly floured surface and knead the dough gently until it comes together. Form into an 18-20 cm circle. Cut into 6-8 slices.
    7. Place the scones on the baking sheet spacing about 5 cm apart. Brush the tops of the scones with buttercream or milk.
    8. Bake for about 20 minutes or until golden brown and a toothpick inserted into the centre of a scone comes out clean. Remove from the oven and transfer to a wire rack to cool.