Delicious low carb savory scones made with almond flour and chock full of bacon, sundried tomatoes and sharp Cheddar cheese.
Some recipes are born of necessity. These low carb savory scones were born of the necessity of using up some goat cheese in that had been languishing in our fridge. Alas, too late. I’d gathered the rest of my ingredients and had even go so far as to whisk the dry ingredients together. I then reached into the fridge, pulled out the wayward goat cheese and took a sniff. Oh my! I like strong tangy cheeses but there was no way that rank goat cheese was going in my scones, thank you very much. Not with that sour smell and moldy covering. And to think that for some cheeses we actually encourage mold to grow and eat it with relish! I will happily eat the rind on brie, but mold on soft goat cheese is another matter altogether.
So into the bin it went, and I needed something to add to my partially mixed bacon and sundried tomato scones. Thankfully, I usually have a very full cheese drawer and a little casting about brought some lovely Cabot sharp cheddar to light. Unopened and still well within its best before date! That’s not the first time Cabot cheese has come to the rescue.
And bacon. Bacon comes to the rescue frequently in my house. The original idea for these scones was simply goat cheese and sundried tomato. But bacon makes everything better and I happened to be frying some up for our dinner and thought how nice a little crumbled bacon would be in the scones. And since frying bacon splatters the stove and makes a mess anyway, I figured I might as well fry up some extra bacon while I was at it and only have to clean up the splatter once. I was tempted to use some bacon fat in the scones too, but worried that this would overpower the sundried tomatoes and the cheese, so I stuck with the bacon crumbles.
There you have it. Low carb, gluten-free savory scones born of the necessity of using up goat cheese (that got tossed in the end anyway), and of the desire to only splatter my cook-top with bacon grease once. If that’s not a great reason for a recipe, I don’t know what is. And they were really good; a perfect way to round out a soup or salad meal.
- 2 ½ cups almond flour
- 1/2 cup flax seed meal
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 6 slices bacon cooked and crumbled
- 1/2 cup sundried tomatoes chopped
- 1 cup sharp Cheddar cheese grated (I recommend Cabot White Oak Aged Cheddar)
- 2 large eggs
- 1/4 cup heavy whipping cream
- Preheat oven to 325F and line a large baking sheet with parchment or a silicone mat.
- In a large bowl, whisk together almond flour, flax seed meal, baking powder, salt, and garlic powder.
- Stir in bacon, tomatoes and grated cheese.
- Add eggs and whipping cream and stir until dough comes together.
- Turn dough out onto prepared baking sheet and pat into a rough rectangle about 1 inch thick (it should be about 6 by 8 inches). With a sharp knife, cut into 6 even squares. Then cut each square diagonally into two triangles.
- Gently lift scones and spread around baking sheet, leaving about 1 inch between them. Bake 25 minutes, or until golden brown and just firm to the touch.
- Let cool on pan at least 10 minutes.
Serves 12. Each serving has 7 g of carbs and 4 g of fiber. Total NET CARBS = 3 g.
240 Calories; 21g Fat (72.5% calories from fat); 10g Protein; 7g Carbohydrate; 4g Dietary Fiber; 55mg Cholesterol; 333mg Sodium.
Disclosure: All Day I Dream About Food is an affiliate of BaconFreak.com. Although they did not compensate me for this post, any sales made through the links above will generate a small amount of commission.
Keithia Hinks says
January 15, 2014 at 8:30 amJust love this recipe & look forward to trying many more
Michelle Conway says
March 4, 2014 at 12:15 pmCan I use natural Greek yoghurt instead of heavy whipping cream?
Carolyn says
March 4, 2014 at 3:18 pmProbably, but it has less moisture in it so you may need a tbsp of water or two.
Jocelyn (Grandbaby Cakes) says
January 15, 2014 at 9:04 amGosh these scones are unbelievable. Sundried tomatoes and bacon in scones? Love!
Jeanette | Jeanette's Healthy Living says
January 15, 2014 at 10:01 amLove the idea of a savory scone Carolyn – would go great with a bowl of soup!
EllenCF says
January 15, 2014 at 11:12 amthis looks amazing!!! Wondered if you could still do it with goat cheese and how much would you use since it is usually softer? Also LOVE the mold description!!!!!!
Carolyn says
January 15, 2014 at 12:11 pmI would have used the 4 ounce package and I would have cut it into small pieces, freezing it first, if I had to. The cheddar in this recipe doesn’t hold it together in any way so it’s not going to change the consistency.
Gloria says
January 15, 2014 at 11:57 amWhat temperature is the oven? I do not recall seeing this information. Thank you!
Carolyn says
January 15, 2014 at 12:13 pmSorry about that, I accidentally cut myself off when it should have read Preheat oven to 325F. Fixed!
Gloria says
January 15, 2014 at 12:20 pmThank you! I kinda figured it was something in that neighborhood! I gotta try this! I miss my breads!
Sharron Timmins says
January 15, 2014 at 12:23 pmOMG, forgive me, but …mouth orgasm!! 🙂
Heather from Canada says
January 15, 2014 at 1:28 pmHi, will have to make these with the goat cheese as my husband is recently no dairy. Re the bacon, we cover a cookie sheet with parchment and lay out the bacon and bake it. Comes out perfectly every time and doesn’t create a mess!! Make sure the parchment goes past the edges on all sides and perhaps what I am thinking of as a cookie sheet is called a jelly roll pan by others? Don’t want to be the unwitting cause of any oven disasters… lol
Jessica @ A Kitchen Addiction says
January 15, 2014 at 2:33 pmI have yet to make savory scones, but that has to change soon! These sound so good!
Arthur in the Garden! says
January 15, 2014 at 4:22 pmYummy!
Shannon says
January 15, 2014 at 8:22 pmCould almond meal be used instead of almond flour?
Carolyn says
January 16, 2014 at 8:12 amYou can try, but you may not get as fine a consistency.
Shannon says
January 16, 2014 at 9:53 amThank you! I am new to diabetes and have been reading your Low Carb Basics posts and noticed that you mentioned almond meal could work in muffins and scones but I couldn’t find any muffin or scone recipes with meal listed in ingredients so I wasn’t sure. I want to invest in almond flour but it will have to wait til next month but I had some almond meal already in my pantry.
Carolyn says
January 16, 2014 at 12:20 pmA few recipes that I think will work well (or well enough) with almond meal: https://alldayidreamaboutfood.com/2012/05/cheddar-jalapeno-muffins-low-carb-and-gluten-free.html
https://alldayidreamaboutfood.com/2012/01/black-and-white-muffins-low-carb-and-gluten-free.html
https://alldayidreamaboutfood.com/2011/12/macadamia-coconut-lime-muffins-low-carb-and-gluten-free.html
https://alldayidreamaboutfood.com/2011/09/zucchini-walnut-spice-muffins-low-carb-and-gluten-free.html (you can use more almond meal in place of the soy flour here).
Eric says
January 16, 2014 at 4:25 pmI would add your Almond Crusted Butter Cake to the list. I have made it with almond meal, and it is fabulous! I think I like it better using almond meal than with almond flour.
Carolyn says
January 16, 2014 at 5:04 pmHuh, interesting! I feel like it loses something with meal instead of flour. I like the fineness of the crumb with a finer milled flour. But glad you still like it that way!
Kat says
January 15, 2014 at 10:12 pmThese look beautiful and yummy! Can you send one over? 🙂
FrenchSophie says
January 16, 2014 at 12:58 amI just discovered your blog yesterday and I haven’t try anything yet but it’s amazing !!! Thanks so much for your low-carb cooking (I’m especially interested with dessert ahah !). Now I have to find all these sweeteners in San Diego where I live !
mellissa @ ibreatheimhungry says
January 16, 2014 at 9:43 amThese look fantastic Carolyn, and so easy to make! I can’t wait to try them, I know they are going to be a hit at our house!!!!
Alison @ Ingredients, Inc. says
January 16, 2014 at 1:42 pmthese look amazing! On my list this weekend
Shaina says
January 16, 2014 at 2:06 pmThis is a wonderful combination of flavors for savory scones.
lisa @garlicandzest.com says
January 17, 2014 at 2:03 pmFirst – I love the reason for making your scones — I am constantly trying to use up odds and ends in the fridge. Second – bacon goes with everything. Third – how do I become a bacon affiliate? My husband would want that for me!
Carolyn says
January 17, 2014 at 4:14 pmHaha. Why don’t you email me at [email protected] and I can tell you how to reach out to the people at Bacon Freak.
Helen @ Scrummy Lane says
January 18, 2014 at 5:05 amThese look so tasty, especially with the bacon addition. I used to love cheese scones as a child so I’m sure I’d love these!
Arthur in the Garden! says
January 19, 2014 at 12:52 pmTasty!
Katrina @ In Katrina's Kitchen says
January 20, 2014 at 9:40 amI love savory scones! And seriously awesome that you are an affiliate with bacon freak 🙂
Christy says
January 21, 2014 at 6:19 amThese are AWESOME! Finally, a low carb replacement for our favorite Cracked Black Pepper and Bacon Biscuits. Not the biggest fan of sun dried tomatoes, but substituted a few chives along with a generous amount of black pepper and these were seriously addictive!
Andrea says
January 21, 2014 at 11:26 amI made these…and WOW! The flavor was amazing! The texture was great! These have officially become a staple in my household! Thank you for sharing such an awesome recipe!
Faith says
January 25, 2014 at 10:50 pmDo you think pepperoni could be substituted for the bacon? I added chopped pepperoni to your cheddar skillet bread and it is delicious.
Carolyn says
January 26, 2014 at 8:39 amSure!
Denise says
February 2, 2014 at 10:52 pmJust pulled these out of the oven. I used feta cheese and they turned out beautifully. I love the chunky crusty texture.
Carolyn says
February 3, 2014 at 12:00 pmYum, feta is a great addition!
James says
March 1, 2014 at 9:31 ammade Boom there are really nice
James
Mindy says
March 22, 2014 at 8:31 pmJust made these, super easy and tasty! Thanks for another terrific recipe 🙂
Sheanine says
March 24, 2014 at 12:08 pmCould you use coconut flour instead of almond flour?
Carolyn says
March 24, 2014 at 1:24 pmNo, not in this recipe. They work too differently.
Amy Baum says
April 3, 2014 at 7:30 pmI made these today and they just might be my new favorite scone. I hadn’t ever made a savory scone and these were a great first try. I took some to my parents – who are 83 but trying to go wheat/grain/starch/sugar free and they loved them too. I also brought two to the office to let people taste and they were a hit. Thanks for sharing!
Meagan says
July 8, 2014 at 3:53 amWhat would substitute well here with the flax seed meal?
Carolyn says
July 8, 2014 at 5:14 amYou can use more almond flour if you like.
Donna says
August 21, 2014 at 10:09 pmThese scones were so yummy, very happy to have something new for breakfast or a easy snack.. Could you please tell me the best way to store these and how long will they keep?
Carolyn says
August 22, 2014 at 5:39 amI keep them in a bag on the counter for up to 2 days, or in the fridge or freezer after that.
Marci says
October 27, 2014 at 11:58 amIs there another flour to substitute the almond flour with? I can’t have nuts. 🙁 Thanks!!
Carolyn says
October 27, 2014 at 4:31 pmHave you ever tried sunflower seed flour? It works really well! http://www.amazon.com/gp/product/B00EQB5A9A/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00EQB5A9A&linkCode=as2&tag=aldaidrabfo05-20&linkId=PFB3ZPC435WNQ6RG
Mary Astrid Hilling says
October 30, 2014 at 5:51 amHi!
I’m from Norway and do follow Low carb eating on facebook:-)
There i see lots of recipes wich looks delicious, but I do have trouble to understand your unit of measurement. Especially when you use Cups! How much is that. Is it an exact measure or is it a coffecup maby?
In Norway we use kilo og liters, deciliter and centilitres.
I can deal with Ounce, but not cups:-(
If you can you help me with this I would be very happy:-)
Thank you!
Best regards
Mary Astrid
Carolyn says
October 30, 2014 at 7:45 amHi there. You could potentially purchase American-sized measuring cups (these are NOT the same as coffee cups or cups you have in your cupboard). You can also use an online converter like this one. they aren’t perfectly accurate because it’s a volume to weight change, so it’s just a rough guide. But most people find that it works okay. http://calculator-converter.com/converter_g_to_c_grams_to_cups_calculator.php
diana says
October 30, 2014 at 9:31 amWhat does the flaxseed meal do for these? Is there a suitable sub?
Carolyn says
October 30, 2014 at 12:06 pmIt just gives it good consistency. You can sub more almond flour but it won’t be quite the same.
shelly says
August 23, 2015 at 9:58 amI just had 2 cups of almond flour so I used 1/2 cup of coconut flour, added a couple tablespoons of bacon grease, jalapeno pepper, didn’t have sundried tomatoes. Also added a splash of ACV to the baking powder. Turned out great! Thanks for an awesome recipe!
Carolyn @ Cabot says
August 24, 2015 at 6:17 amBacon, cheddar and sundried tomato scones? Sign me up. This is a great low cab recipe!~Carolyn
Melanie says
October 10, 2015 at 8:43 amHi these look wonderful. Question on the sun dried tomatoes. Did you use the ones packed in oil or the dried, chewy variety? Thanks. Gonna make these soon.
Melanie says
October 10, 2015 at 8:49 amTried posting this question earlier and I’m not sure it went through. Sorry for the duplicates if it shows up twice. For the sun dried tomatoes, did you use the ones packed in oil, or the chewy variety. Cannot wait to make these. Thanks so much for all of your hard work and keeping these posts going. I enjoy your website so much !
Jeanne says
October 31, 2015 at 11:59 amI have the same question! Have dried ones in the pantry…important question as the oil packed tomatoes would add moisture that would be missing with the dried. Carolyn?
Carolyn says
October 31, 2015 at 4:54 pmNo, you’d be fine with either. The almond flour scones have plenty of moisture.
Brent says
January 16, 2017 at 6:01 pmJust threw scones in the oven and realized garlic powder is in the ingredient list, but nowhere in the directions ?
Carolyn says
January 17, 2017 at 9:37 amThanks for the catch, I will go fix it.
Patti says
September 4, 2017 at 9:27 amHi Carolyn can you use pepperoni and mozzarella.? I made the cheddar amd ham. Yummy.
I just want to make sure they aren’t doughy in the middle. I wasn’t sure about the moisture. If it would be to much. I’m going to make the bacon and su dried tomato. I usually don’t like sun dried tomato but was wondering are they less chewy when they are baked.? I know lots of questions lol.
Thanks so much
Carolyn says
September 4, 2017 at 9:00 pmI think it would be fine.
Patti says
September 5, 2017 at 7:23 amThank you so much. I will let you know how it turns out. I’m also going to try to use either pumpkin or sunflower seed flower.
Have a great day
Gloria Gabrysch says
September 5, 2017 at 1:47 pmCould these be frozen?
Carolyn says
September 5, 2017 at 9:12 pmSure!
Gloria Gabrysch says
September 6, 2017 at 10:19 amThanks so much! A rare treat for me!
Kellie says
March 14, 2018 at 10:38 pmWould these freeze, then thaw well?? I’m wanting to bake ahead of time for an event on Sunday.
Marie says
May 15, 2018 at 1:07 pmThis recipe is fantastic. I subbed roasted red peppers for the sun-dried tomatoes, because I misread the jar at the store, ha. I chopped them and then dried very well with paper towels. I also made mine into muffins instead of the scone shape. Came out great. Baked 25 min. in silicone.
Cindy Crawford says
November 16, 2018 at 1:17 pmI added a bit of Italian seasonings but made a critical error and used pre packaged sharp cheddar and it did not melt so my advice who try’s to short cut DONT I am sure they would have been better w REAL CHEESE! Love all Caroyln’s recipes!
Carolyn says
November 16, 2018 at 3:00 pmGood to know!
AAILUY says
December 18, 2018 at 9:33 amHi,this sound so yummy! However, I must make substitutions, dairy allergies and no pork. Any suggestions?
Carolyn says
December 18, 2018 at 10:08 amFeel free to leave it out and you can use a different oil.