Bits of bacon add depth of flavor to this barely sweet, seasonal scone.
Gluten-Free Bacon-Butternut Scones
Serves: 8 to 10
- 2¾ cups gluten-free all-purpose flour*
- 2 tablespoons firmly packed dark brown sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons cold unsalted butter, cubed
- 3 slices bacon, cooked, cooled, and crumbled
- ¾ cup butternut squash purée**
- 1 large egg, lightly beaten
- ½ cup plus 2 tablespoons cold whole buttermilk, divided
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Stir in bacon.
- In a small bowl, stir together squash purée and egg. Add squash mixture to flour mixture, stirring with a fork. Add ½ cup cold buttermilk, stirring to combine. Bring mixture together with hands until a dough forms. (If mixture seems dry and won’t hold together, add more buttermilk, 1 tablespoon at a time.)
- Turn out dough onto a lightly floured* surface, and knead gently by patting dough and folding it in half 4 or 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 3-inch leaf-shaped cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps as necessary. Place scones, almost touching, on prepared baking sheet. Brush tops of scones with remaining 2 tablespoons cold buttermilk.
- Bake until scones are firm and light golden, 13 to 15 minutes. Serve warm.
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