There is just something about walking into a bakery on Saturday morning. Am I right? It is like just all your senses are happy at once, and your stress level has to immediately follow suit. I just love bakeries (obviously), everything just looks so pretty with melted butter on top! However, lately I can't seem to enjoy myself, being allergic to so many things really complicates the bakery situation.
That is how this recipe was born! My husband had something similar at a local bakery, and I was just dying to have some. (Sidebar: I did have a bite which is never a good idea for me.... always want more). So, these gluten free, dairy free scones were born. The combination of bacon and jalapeno is to die for, and of course, just make it all the more Paleo.
Mastering this recipe this was such a labor of love for me. I am pretty sure it is going to become our "special" breakfast on birthday and Christmas mornings. Check out my Traditions board on Pinterest for some of the other food we have.
Here are a few of favorite San Antonio based bakeries. All of them have some sort of modifications available. Powerhouse Bakery (gluten free and some Paleo), Bird Bakery (gluten free), and Bakery Lorraine (killer Sourdough).
Need more bacon in your life? I feel ya... check out this recipe.
Gluten Free, Dairy Free Scone Recipe
Serving Size: 8 scones
8 slices bacon (thin cut, nitrate free)
2 1/2 cups almond flour, more for dusting
1/2 tsp salt
1/2 tsp baking soda
1/4 cup maple syrup
1/3 cup bacon grease
How to Make it:
Preheat the oven to 400.
Lay the bacon out on a pan (with a rimmed side, so the bacon grease doesn't drip out into your oven). Wash the jalapenos and put on the pan whole.
Bake in the oven for 12 minutes.
Meanwhile, combine all the dry ingredients.
Once bacon and jalapenos are done cooking remove from the oven. Pour the bacon grease into a jar (be careful!) and set aside. Let cool.
Turn oven down to 350 degrees.
While bacon is cooling add maple syrup and eggs to the dry ingredients.
Chop up bacon. Cut jalapeno in half lengthwise and scoop out the seeds. Chop into small pieces.
Add bacon grease, bacon and jalapeno to the dough. You want it to be cool enough to not cook the egg in the dough. If you can easily handle it, it is cool enough.
Line a cookie sheet with parchment paper. Use a separate piece to mold the dough. The dough will be very sticky (because it is gluten free) so dust your hands with almond flour when handling. Form dough into a rectangle using the parchment paper (easier than using your hands directly.) Make it about 1/2 inch thick. Cut into eight equal sized squares. With dusted hands transfer to baking sheet (don't forget to line with parchment paper) and roughly form into triangles.
Bake on 350 for 12 - 15 minutes.
Notes on the Recipe:
One trick I use is to roast the bacon and jalapeno the night or day before. Then in the morning you really just have to throw everything together and bake.
Be sure to buy nitrate free bacon. It should say it on the front of the package, but if not look on the ingredient list for sodium nitrate. There is conclusive research this causes cancer.
What are your favorite Christmas morning recipes? Tell me in the comments below.