Savory Gluten-free Bacon Gouda Scones

These savory gluten-free bacon Gouda scones will not last long after they come out of the oven. Perfect with scrambled eggs or a hearty bowl of soup.

Ingredients

2 cups gluten-free baking flour blend (Both Pamela's or Bob's 1 to 1 GF baking flour works well)
6 tablespoons butter (cold & cubed)
1 teaspoon baking powder (aluminum-free)
1/2 cup milk
1 tablespoon lemon juice (or vinegar)
1 Large egg (cage-free)
1 tablespoon fresh chives (chopped)
3 pieces bacon (sliced)
1 cup Gouda cheese (cubed)
1 Large egg white (for basting)
1 teaspoon sea salt (sprinkled over tops of scones)

Step 1
Slice three strips of bacon into small pieces (1/2 inch) place in a small frying pan and fry until crisp. Remove from heat and place on a paper towel to absorb grease. Set aside.
Step 2
Chop Gouda cheese into 1/4 inch cubes and set aside.
Step 3
Take 1/2 cup milk and add lemon juice or vinegar to curdle milk. Set aside.
Step 4
In a medium bowl add gluten-free flour blend and baking powder. Stir until blended.
Step 5
Cut butter into 1/2 inch cubes. Place cubed butter into the flour blend and cut in with a pastry cutter. Flour should resemble small pea-sized bits.
Step 6
Mix curdled milk and large egg together. Place in flour mix and gently fold a few times with a wooden spoon.
Step 7
Add chopped chives, bacon and Gouda cheese and mix a few times with wooden spoon, then mix with hand until dough ball forms.
Step 8
Mound dough into a half dome on a flat surface. Using a large bladed knife, cut into 8 equal triangular slices, similar to slicing a pie. Space evenly on a parchment covered cookie sheet. Baste tops of scones with egg wash from egg whites and sprinkle with sea salt.
Step 9
Bake for 17 minutes in a 425 degree oven. Remove from oven when tops of scones are golden brown. Serve warm.