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AIP Bacon & Green Onion Scones are Paleo, Gluten-free, Low FODMAP, egg-free and nut-free — yet, you’ll love the perfect texture of these savory scones! Also enjoy how easy these scones are to make, no cutting the fat into the flour; they mix up more like a quick bread in one bowl!, to create a dough that’s very easy to shape, cut and bake!
AIP stands for Autoimmune Protocol, a Paleo diet designed to reduce inflammation by removing inflammatory foods. So, enjoy this savory treat guilt-free!
Enjoy savory scones as a snack or small meal, or with breakfast, lunch or dinner — as a bread-like side dish.
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Ingredients in AIP Bacon & Green Onion Scones
Scones are a sweet or savory biscuit. This savory biscuit has just a little sweetener to create the right texture.
The ingredients in AIP Bacon & Green Onion Scones are:
- tiger nut flour — My favorite flour for egg-free baking, tiger nut flour gets a lot of credit for creating the perfect scone texture.
- arrowroot — Gives these scones their crispy exterior.
- tapioca flour/starch — Helps hold together egg-free baked goods, like gluten, but gluten-free.
- coconut cream — Cream is often welcome in a good scone recipe to create the right texture.
- coconut oil — Works great in this recipe., but it’s also okay to use lard or this palm oil.
- maple syrup — As mentioned, even though this recipe is savory, a small amount of liquid sweetener is needed. Fine to use honey, if preferred.
- gelatin — This one’s the best because it’s 3rd party tested for pesticide residue and comes from grass-finished cows. Gelatin is used in this recipe in place of eggs; you’ll never know these scones are egg-free.
- baking soda and sea salt
And then those key add-ins:
- bacon — Also okay to use Canadian bacon (like the one from Niman Ranch), which is convenient because it’s already cooked. (I did this the day I photographed.)
- green onions — Also fine to use fresh chives. For Low FODMAP, use just the green part of the green onions.
How to make AIP Bacon & Green Onion Scones
Unlike most scones recipes, where a solid chilled fat is cut into the flour, this recipe mixes up more like a quick bread:
- Add melted liquid fat, coconut cream and liquid sweetener to mixture of dry ingredients.
- Mix the dough together. I like to use handheld electric beaters on low speed, but you can also mix by hand.
- Dust work surface with arrowroot. Dump out dough, and form into a disc shape about 1″ thick. Cut into 6 pie-shaped pieces.
- Transfer to baking sheet, and bake!
So this is a one-bowl recipe!
How to store and freeze AIP Scones
Seal in a plastic bag or other airtight storage container. Refrigerate for up to 3 days. Freeze for up to 3 months.
To defrost, leave out at room temperature for 4 hours or overnight. To reheat, place in preheated 325 degree Fahrenheit oven for 10 minutes.
AIP Bacon & Green Onion Scones (Paleo, 1-bowl, Gluten-free)
- baking sheet
- mixer optional
- 1-¼ cups tiger nut flour sift if it's super clumpy or break up any clumps with the back of a spoon
- ½ cup arrowroot + 1 Tablespoon extra on which to pat down and form the dough
- ¼ cup coconut cream warm slightly if it's hard
- ¼ cup coconut oil melted and cooled
- 3 Tablespoons tapioca flour
- 2 Tablespoons maple syrup room temperature
- 1 Tablespoon gelatin <-- This brand is best. Use code BEAUTIFUL10 for 10% off your entire purchase at checkout.
- ½ teaspoon baking soda sifted
- ¼ teaspoon sea salt
- ½ cup bacon cooked and chopped small, or great to use Canadian bacon, too
- ⅓ cup green onions' greens (the green part only), chopped small, or fine to use chives
- Preheat oven to 325° Fahrenheit. Line a baking sheet with parchment paper.
- Stir together all of the dry ingredients in one big mixing bowl: tiger nut flour, arrowroot, tapioca flour, gelatin, baking soda and sea salt.
- Add in the coconut cream, melted (slightly cooled) fat, liquid sweetener and add-ins: bacon and green onions.
- Mix the dough with hand held beaters on low speed (or use an upright mixer if you prefer) until all of the ingredients are equally incorporated. (You can also mix the dough by hand, but it'll be a bit more of a workout.)
- Turn the dough out onto a surface dusted with 1 Tablespoon arrowroot powder. Press and form it into a nice disc shape, about 1"+ tall and 8 or so inches in diameter. Cut into 6 equal wedges (cut straight down on the dough with a long sharp knife that's dusted with arrowroot).
- Transfer to parchment lined baking sheet, spacing the scones apart, as shown in the photo below. Bake for 20 to 25 minutes, until golden brown and bursting/cracked in places.
- Cool at least 10 minutes on cookie sheet before transferring to cooling rack to finish cooling. Serve.