AIP Bacon & Green Onion Scones (Paleo, 1-bowl, Gluten-free)

overhead view of aip scones on cooling rack

AIP Bacon & Green Onion Scones (Paleo, 1-bowl, Gluten-free)

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!

Course Afternoon tea, Bread, Breakfast, Side Dish, Snack

Cuisine American, British, English

Keyword aip, bacon, egg-free, gluten-free, green onion, low-FODMAP, nut free, paleo, savory, scones

Prep Time 15

Cook Time 20

Total Time 35

Servings scones

Calories 365kcal

Author Megan

Cost $4

Equipment

baking sheet
mixer optional

Ingredients

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
1/2 cup bacon cooked and chopped small, or great to use Canadian bacon, too
1/3 cup green onions' greens (the green part only), chopped small, or fine to use chives

Instructions

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.

Nutrition