When we were in Vinalhaven last month, was super excited to learn that the coffee shop on the island was 100% gluten free! We went most mornings to get muffins and scones and breakfast sandwiches on their home made biscuits. It was such an awesome thing, to be able to go and get gluten free breakfast every day if I felt like it. If you’re ever in Vinalhaven, definitely go to the (R)Cafe. I can’t wait to go back!
It had been years since I had a scone, and I don’t remember being impressed enough to bother again. The (R)Cafe scones were banging, though, and made me reconsider. When we got home I Googled a recipe (because what else do you do?) and whipped them up at the end of nap time. Besides grating the cheese and cooking the bacon, these were surprisingly quick to make and came out super tasty. In the future I think I will make these smaller, but keep the recipe as is if you love a big scone! If you want a more savory scone, reduce the sugar, but I love the sweet scone with the smoky bacon and tasty cheese.
Bacon Cheddar Scones
Recipe from All-Recipes, adapted gluten free and added bacon/cheese etc.
1 t baking powder
1/4 t baking soda
Preheat the oven to 400 and put the rack one slot lower than the middle of the oven. Mix the flour, sugar, baking powder, and salt. Grate the butter (or cut into tiny cubes) and work into the flour. Add in bacon and cheese and mix well. Stir yogurt and egg together, then work into the flour mixture. You will need to work at it with your hands to get a cohesive dough. Lightly flour your cookie sheet, turn the dough out onto it, and knead a few times. Form into a large disk, sprinkle with a little bit of sugar, and cut into 8 wedges. Spread to be about an inch apart, and bake 15-17 minutes until golden brown.