These aren’t your typical sweet scones. Fresh cranberries wake up your taste buds and sage, bacon and Parmesan cheese add surprise to each bite. This recipe can be made egg-free; see instructions.
MAKES 12 SMALL SCONES.
4 slices uncooked bacon, optional
3 tablespoons chopped fresh sage
1½ cups Rebecca’s Gluten-Free Flour Blend
¼ cup almond flour, coconut flour or gluten-free flour blend
2½ teaspoons double-acting baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ teaspoon xanthan gum
8 tablespoons cold unsalted butter or non-hydrogenated shortening, diced
¾ cup coarsely chopped fresh or frozen cranberries (not defrosted)
½ cup finely grated Parmesan cheese or dairy-free alternative
2 large eggs
1 tablespoon honey
1/3-½ cup milk or cream of choice
Egg glaze (1 egg yolk mixed with 2 tablespoons cream or milk of choice) or cream of choice
1. Preheat oven to 400°F. Line a cookie sheet with parchment paper.
2. Cook bacon (if using) until crisp. Remove bacon from pan and place it on a plate lined with a paper towel to drain. Coarsely chop bacon and set aside. Sauté sage in bacon grease or 1 tablespoon butter until crisp.
3. In a large bowl, whisk together flour blend, almond flour, baking powder, baking soda, salt and xanthan gum.
4. Add butter to dry ingredients. Using your fingers or a pastry cutter, work butter into dry ingredients to create a coarse meal. Stir in bacon (if using), sage, chopped cranberries and grated Parmesan cheese.
5. Make a well in the middle of dry mixture. Break eggs into the well. Pour in honey and 1/3 cup milk or cream and mix together to form a soft, slightly sticky dough. If needed, add more milk or cream, 1 tablespoon at a time, until dough comes together.
6. Dump dough onto a lightly floured counter. Shape it into 2 round, flattened cakes about 1 inch thick and cut each cake into 6 equal triangles. (For larger scones, shape dough into a round, flattened cake about 8 inches wide and ¾ inch thick; cut into 8 equal triangles.) Brush scones lightly with egg glaze.
7. Arrange scones on prepared cookie sheet. Place in preheated oven and bake about 18 minutes or until bottoms are golden brown.
8. Remove scones from oven and let cool on a wire rack.
Each scone contains 201 calories, 13g total fat, 7g saturated fat, 0g trans fat, 82mg cholesterol, 305mg sodium, 17g carbohydrate, 2g fiber, 2g sugars, 5g protein, 10Est GL.
For Egg-Free Cranberry Sage Breakfast Scones, omit 2 eggs. Combine 2 tablespoons golden flax meal with 6 tablespoons hot coconut cream or heavy cream of choice. (Water can replace the cream but results will be drier and denser.) Add this mixture in step 5 to replace 2 eggs. If the dough is too wet to handle, dump it directly onto a parchment-lined cookie sheet to shape, cut and bake. Check scones for doneness after baking 15 minutes.
Contributor Rebecca Reilly is a chef, expert baker and cooking instructor. She is the author of Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods (Simon & Schuster).Yields 12 scones