If I’m going to indulge on a sweet breakfast treat, it’s going to be a scone. I love all kinds – fruit, savory, sweet, etc. BUT this one…. This one might be my favorite yet. We are big lovers of maple and bacon so it’s the perfect combination for us. The maple sugar gives a rich sweetness and the bacon provides the perfect salty ratio. These freeze great too so make a double batch!
- To make this dairy-free/soy-free, you can use palm shortening.
- The icing is optional but does provide a little extra sweetness. You can find Wholesome Organic Powdered Sugar at most health food stores or on Amazon. You can also make your own by mixing desired sugar granules in a food processer until powdered. You also need to add a bit of starch (like tapioca or arrowroot) to help the powdered sugar thicken. Amounts will vary based on sugar granules used – coconut, maple, raw, etc.
Grain-Free Maple Bacon Scones
In a mixing bowl, combine almond flour, coconut flour, tapioca flour, baking powder, baking soda, cinnamon and salt. Cut in shortening until small crumbles appear. Carefully add in egg, milk, vinegar and sugar. Gently stir until just combined. Fold bacon crumbles (reserving about 1 tbsp crumbles for topping). Place dough in the freezer for about 30 minutes to chill.
Place dough on a piece of parchment paper on a baking sheet with a little tapioca flour. Form into a round disk about 1” thick. Carefully cut into about 8 triangles and place slightly apart on baking sheet.
Bake at 400F for about 20-25 minutes or until lightly brown. Remove from oven and let cool.
While scones are cooling, prepare icing. Combine ingredients in a small bowl and whisk until smooth – adding more milk or sugar to get desired consistency. Drizzle over cooled scones.
Freeze scones in freezer safe bags or containers for up to 3 months.