For the Scones:
1 ¼ cup GF flour (We used Bob’s Red Mill)
¼ cup white rice flour
¼ cup super fine almond flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
½ cup (1 stick) unsalted butter, chilled in the freezer for 30 minutes
2 large eggs
1/3 cup buttermilk
6 slices cooked bacon, chopped
¼ cup grated sharp cheddar cheese
¼ cup finely chopped scallions (from about 3 scallions)
For egg wash: 1 egg whisked with 1 Tablespoon water
For the Maple Butter:
½ cup unsalted butter, softened at room temperature
1 ½ Tablespoons maple syrup
Flaky sea salt for garnishing
Preheat the oven to 350°F. Line a sheet tray with parchment paper.
In a small bowl, whisk together 2 eggs with the buttermilk.
In a separate bowl, whisk together the flours, baking powder, baking soda and salt. Using the large holes of a box grater, grate the cold butter into the flour mixture and gently mix with a fork. Stir in bacon bits, grated cheese and scallions.
Pour the buttermilk mixture into the dry ingredients and stir until a crumbly dough forms. Do not overwork the dough! Dump the dough onto a surface dusted with flour. Shape the dough into a 1-inch thick round disc and then using a sharp knife, cut the dough disc into 8 equal pie wedges (like you’re cutting a pizza). Transfer scones to the prepared baking sheet, brush the tops with egg wash and bake for 13-15 minutes until light golden brown.
Whisk the softened butter with maple syrup until thoroughly combined. Sprinkle with flaky sea salt and spread on warm scones. Dig in!