Gluten-free Pancetta-Gouda Scones
Serves: 12
 
Ingredients
  • 2 1⁄2 cups gluten-free all-purpose flour*
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon fine sea salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 1⁄4 cup cold unsalted butter, cubed
  • 1⁄2 cup shredded Gouda cheese
  • 1⁄4 cup finely chopped pancetta**
  • 1 teaspoon chopped fresh thyme leaves
  • 1 cup plus 1 tablespoon cold whole buttermilk, divided
  • 1 large egg, lightly beaten
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt, and pepper. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in cheese, pancetta, and thyme.
  3. In a small bowl, whisk together 1 cup buttermilk and egg. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more buttermilk, 1 tablespoon at a time.)
  4. Turn out dough onto a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet. Refrigerate for 15 minutes.
  5. Brush tops of cold scones with remaining 1 tablespoon buttermilk.
  6. Bake until edges of scones are golden brown, 15 to 20 minutes. Serve warm or at room temperature.
Notes
*We used King Arthur Gluten-Free Measure-for-Measure Flour.
**We used Kroger Private Selection Slow-aged Pancetta Cubetti.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gluten-free-pancetta-gouda-scones/