Baking Recipes by admin

Jalapeno Bacon Scones

These Jalapeño Bacon Scones are a savory favorite! They’re not sweet at all! I’ve had some savory scones with ham or bacon that are sweet and they’re not my favorite. So when I was coming up with recipe I was definitely leaving the sugar out! If you like spicy you could use more jalapeños or a hotter pepper! I used all the seeds from the jalapeños and it wasn’t spicy.

As all my recipes, these are gluten and dairy free! For my go to gluten free flour blend please click here. I used my favorite vegan butter for these scones! I highly recommend Miyoko’s Creamery cultured vegan butter! It’s tangy and so good!!!! I have a hard time stopping myself from finding things to eat with it! I also used my favorite vegan cheese, Violife! It’s the best one i’ve personally tried yet!

These are not a dry crumbly scone. They’re a flakey moist scone, in my opinion the best kind!

The best part of the scones, the filling, jalapeño, bacon, and cheese!
Forming the round wheel of scones!
Jalapeno bacon scones ready to go in the oven!

Chocolate Chip Coconut Scones

These delicious chunky scones are completely customizable! Moist and tender these are sure to be a family favorite! This recipe is gluten and dairy free.
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Course Breakfast, Snack

Ingredients
  

  • 3 cups flour gluten free or all purpose
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup cold butter or vegan butter cut into small cubes
  • 1 ¼ cups buttermilk or (dairy free milk with a tbsp apple cider vinegar stirred in)
  • 1 cup Dark chocolate chips
  • 1/2 cup unsweetened shredded coconut

Topping

  • 2 tbsp milk of choice or cream
  • 2 tbsp cinnamon and sugar or maple syrup
  • 1/4 cup unsweetened shredded coconut

Instructions
 

  • Preheat oven to 425°
    If making your own dairy free buttermilk, mix the df milk of choice with apple cider vinegar and set aside.
    In a large bowl stir together flour, baking powder, baking soda, and salt. Using a fork, pastry blender, or your fingers, cut in the butter to the flour mixture until pea sized crumbles. Make a well in the mixture and stir in the buttermilk, gently fold in coconut and chocolate chips. Do not over mix!
    Pat into a large disk keeping dough about 1 1/2 inches thick. Using a sharp knife cut scones in 8 equal parts. Place on a baking sheet and brush tops with milk or cream and cinnamon sugar or maple syrup. Sprinkle with shredded coconut.
    Bake for about 20 minutes or until edges start to get golden brown.
Keyword Dairy Free, Gluten Free, Scone