Ham and "Cheese" Scones - Ready to Eat Dinner

42 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Combine gluten free flour, baking powder, baking soda, xanthan gum, sugar, and salt.
2. 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.
3. Mix the lemon juice into milk substitute #1.
4. To the dry ingredients add the lemon-milk substitute mixture, ham, cheese substitutes and scallions
5. Using your hands, mix the dough just until the flours are incorporated.
6. 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.
7. Put dough onto a counter sprinkled with corn starch.
8. Dividing dough as needed, use rolling pin to form dough into a square, about 1 inch thick.
9. Using a sharp knife, cut the square into thirds vertically using a sharp knife, then into thirds horizontally, so you have smaller squares.
10. Cut each square corner to corner to form triangles.
11. Carefully transfer the scones to the cookie sheets using a spatula.
12. Whisk egg yolk and milk substitute #2 in a small bowl.
13. Brush the scones with the egg mixture.
14. Bake at 400 degrees for 15-18 minutes until golden.

55 mins

Freeze For Later Cooking Directions

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?

1. Combine gluten free flour, baking powder, baking soda, xanthan gum, sugar, and salt.
2. 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.
3. Mix the lemon juice into milk substitute #1.
4. To the dry ingredients add the lemon-milk substitute mixture, ham, cheese substitutes and scallions
5. Using your hands, mix the dough just until the flours are incorporated.
6. 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.
7. Put dough onto a counter sprinkled with corn starch.
8. Dividing dough as needed, use rolling pin to form dough into a square, about 1 inch thick.
9. Using a sharp knife, cut the square into thirds vertically using a sharp knife, then into thirds horizontally, so you have smaller squares.
10. Cut each square corner to corner to form triangles.
11. Carefully transfer the scones to the cookie sheets using a spatula.
12. Whisk egg yolk and milk substitute #2 in a small bowl.
13. Brush the scones with the egg mixture.
14. Bake at 400 degrees for 15-18 minutes until golden.
15. Allow scones to cool.
16. Divide scones between the indicated number of freezer bags. Label and freeze.

10 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat in microwave until heated through.