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Step 1
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| Preheat the oven to 425 degrees F. Prepare baking sheet with parchment paper. Set aside. |
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Step 2
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| In the large bowl of a stand mixer put the Baking Free gluten-free flour, sugar, salt, xanthan gum and baking powder. Turn mixer on low to combine. Add the chives and cheese and combine. |
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Step 3
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| In a small bowl whisk together 3/4 cup gf beer, 1 egg, oil, and mustard. Turn the mixer on low and gradually add the beer mixture. If dough is dry gradually add up to 1/4 cup more of the beer. |
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Step 4
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| Turn dough onto lightly floured surface and kneed just to combine. Pat dough into a round 1 inch thick. Using a 2 3/4 inch biscuit cutter, cut out scones. Gather scraps and repeat process. Place all scones on prepared baking sheet. Makes about 12 scones. |
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Step 5
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| Whisk the remaining egg with a little water and brush the top of each scone. Sprinkle with sesame seeds. |
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Step 6
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| Bake scones until golden and tester inserted in center comes out clean, about 14 minutes. Cool scones on sheet for 5 minutes. Then transfer to serving dish. Serve warm. |
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