Fresh thyme leaves add lovely herbaceous notes to a decadently delicious scone that is also studded with chopped pancetta and shredded Gouda cheese.
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
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- 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.
- 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.)
- 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.
- Brush tops of cold scones with remaining 1 tablespoon buttermilk.
- 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.
**We used Kroger Private Selection Slow-aged Pancetta Cubetti.
