Ham and "Cheese" Scones - Lunch Version
16
Servings
14
Ingredients
10
Comments
These Gluten Free Dairy Free Ham and "Cheese" Scones are wonderful in the lunch box or to grab for a quick breakfast as your kids dash for the bus.
16
Servings
14
Ingredients
10
Comments
Ingredients
- 3 cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
- 1 teaspoon Xanthan Gum
- 1 tablespoon Baking Powder
- ½ teaspoons Baking Soda
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 cup dice Butter, Dairy Free
- 1 ¼ cups Milk #1
- 1 teaspoon juice Lemon
- ¾ cups dice Ham, Fully Cooked
- ¾ cups Cheddar Cheese, Shredded, Dairy Free
- ½ cups slice Green Onion (Scallion)
- 2 individual Egg Yolk
- 1 tablespoon Milk #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine gluten free flour, baking powder, baking soda, xanthan gum, sugar, and salt.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine gluten free flour, baking powder, baking soda, xanthan gum, sugar, and salt.
- Place flour mixture and the cold dairy free butter in a food processor and pulse until it is evenly distributed through the dry ingredients and about the size of small peas.
- Mix the lemon juice into milk substitute #1.
- To the dry ingredients add the lemon-milk substitute mixture, ham, cheese substitutes and scallions
- Using your hands, mix the dough just until the flours are incorporated.
- If the dairy free butter begins to heat up, place the bowl in the refrigerator to chill. You don't want it to get too warm and melt.
- Put dough onto a counter sprinkled with corn starch.
- Dividing dough as needed, use rolling pin to form dough into a square, about 1 inch thick.
- Using a sharp knife, cut the square into thirds vertically using a sharp knife, then into thirds horizontally, so you have smaller squares.
- Cut each square corner to corner to form triangles.
- Carefully transfer the scones to the cookie sheets using a spatula.
- Whisk egg yolk and milk substitute #2 in a small bowl.
- Brush the scones with the egg mixture.
- Bake at 400 degrees for 15-18 minutes until golden.
10 Comments
Join the discussionLove this – we’re also allergic to eggs…do you think we could use an egg replacer like Ener-G?
We have a great egg converting recipe – http://onceamonthmom.com/going…
Could I just use Better Batter instead of the different flours?
f you click on the link for the original recipe–they use a GF all purpose flour plus 1 additional flour (rice flour). I would suggest that you go to that recipe for amounts.
Do you think you can combine all the different flours & just use GF all purpose? This is the most frustrating for me. Where I live there isn’t the selection of all of these flours but I can get GF all purpose. How much do you suggested I should use?
If you click on the link for the original recipe–they use a GF all purpose flour plus 1 additional flour (rice flour). I would suggest that you go to that recipe for amounts.
I tried this recipe using the flour mix I keep on hand and it was delicious! Loved it. I’ll be making this one again and again. (The mix is 3 parts sorghum, 3 parts potato starch, 2 parts tapioca.)
We’re new to the DF life… fake cheese scares me (the screaming/sobbing protests of Daiya ‘cheddar cheese’ on our hamburgers the other day didn’t help. Is there a good option that it likely to be accepted – does the fake cheese work better when incorporated into something like a scone – or is it safer to skip the ‘cheese’ and make it without?
Hi Nicole, sorry for my delayed response. I personally do not like the taste of Daiya, I’d rather go without! I think in this case though the taste is hidden in the scones so you don’t notice it as much. But you could do half of the batch with and half without and see what the majority prefers!
Has anyone actually frozen and then reheated these? I always worry about the texture of gluten free baked goods once thawed.