Perfect for the brunch table, in a picnic basket or served as a side dish, these savory scones are hearty and truly delicious. I used a cast iron Lodge Wedge Pan, a great investment for various bread, scone or biscuit recipes – especially for gluten free doughs which sometimes need some assistance keeping their shape, but a baking sheet lined with baking paper works as well.
1 cup sweet rice flour
1 cup cooked quinoa
½ cup tapioca starch
¼ cup potato starch
2 tablespoons flax meal
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon guar gum
½ cup cold butter (1 stick)
2 large eggs
½ cup heavy cream
6 oz bacon
½ cup chopped green onions
4 oz sharp cheddar cheese (cut into ¼ inch cubes)
Toss cooked quinoa in a hot, dry frying pan until it becomes slightly crispy. Set aside.
Fry bacon until crispy. Dry on a paper towel but save some of the bacon fat for the green onions. Set aside.
Lightly fry green onions in the saved bacon fat until soft. Set aside.
Blend together dry ingredients (from rice flour to flax meal).
Cut cold butter into small cubes and with your hands, rub it into the dry ingredients until coarse crumbles are formed.
Mix in bacon, green onions and cubed cheese.
Add eggs and cream to the mixture and knead until incorporated.
Shape dough into a ball and flatten to about 10 inches/25 cm wide and with a sharp knife, cut into 8 pieces. If you are using a wedge pan, put one triangle in each wedge. If you use a baking sheet lined with baking paper, leave some space between each wedge.
Bake at 300F/150C for 40 minutes until lightly golden.
Photography by Philip Blankenship.