Preheat oven to 375 degrees F. Line sheet pan with parchment paper.

In large mixing bowl, combine flours, Italian seasoning, salt, pepper, baking soda and baking powder. Using pastry cutter or large fork, stir in butter until mixture resembles coarse sand.

In separate mixing bowl, whisk together yogurt and milk until smooth. Stir in cheese and chopped bacon.

Mix wet ingredients into dry ingredients until dough forms. If dough is sticky or wet, add more brown rice flour; if dough is too dry, add more milk or yogurt.

On well-floured surface, knead dough one minute. Cut in half; form into two 1”-thick circular mounds.

Place dough mounds on prepared sheet pan; cut each mound into eight slices.

In small bowl, whisk egg. Brush over each scone.

Bake 28 to 32 minutes, until tops are light golden brown and center is cooked. Let sit 30 minutes.