Gluten-Free Strawberry Shortcake Scones with Bacon and Maple Syrup

Indulge in the Ultimate Breakfast Delight: Four All's Breakfast in Bed Ice Cream & Gluten-Free Strawberry Shortcake Scones with Bacon and Maple Syrup

If you're looking for the perfect brunch treat, we’ve found a combination that’s both indulgent and unexpected. Four All’s Breakfast in Bed ice cream, featuring rich vanilla custard ice cream, is perfectly complemented by sweet and savoury strawberry bacon jam, offering a unique twist of flavour. Add to that crispy toasted cake pieces for a satisfying crunch, and you’ve got an ice cream that brings the comfort of a breakfast treat right to your spoon.

Pair it with homemade gluten-free strawberry shortcake scones, layered with crispy bacon and drizzled in maple syrup, for a breakfast that’s nothing short of spectacular. The scones’ crumbly, soft texture, combined with the savoury bacon and the sweetness of the maple syrup, creates the perfect balance to the creamy, rich flavours of the ice cream.

Are you ready to give it a try? 

Ingredients:

For the scones:

• 2 cups gluten-free flour (almond, oat, coconut flour)
• 1/4 cup sugar (regular or coconut)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed (or coconut oil)
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, chopped (or freeze-dried strawberries, chopped)
• 2 tbsp crumbled bacon (plus extra for topping)
• A pint of Breakfast in Bed ice cream 

For the maple syrup drizzle:

• 1/4 cup maple syrup
• 1 tbsp unsalted butter or coconut oil
• Pinch of sea salt (optional)

Instructions:

• Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Make the scone dough: In a large bowl, combine the flour, sugar, baking powder, and salt. add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped strawberries and crumbled bacon.
• Add the wet ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overwork the dough.
• Form the scones: Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle, then cut it into 8 wedges (like a pizza). Place the scones on the prepared baking sheet.
• Bake: Bake for 15-18 minutes, or until the scones are golden brown on top and cooked through. Remove from the oven and let them cool slightly.
• Make the maple syrup drizzle: While the scones bake, melt the butter in a small saucepan over low heat. Stir in the maple syrup and a pinch of sea salt (if using). Let it simmer for a few minutes to thicken slightly.
• assemble and serve: Split the warm scones in half. Drizzle with the maple syrup and top with a scoop of your breakfast in bed ice cream. Garnish with extra crumbled bacon for added crunch.

Serves 4-6 people!