I’ve got Ham and “Cheese” Scones over at OAMM today. Stop by and say “Hi!”
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I won’t tell, if you don’t tell… but school time is right around the corner. Right now I am filling up my freezer with tasty things for back to school time. My kids pack their own lunches, so having easy things for them to grab really helps out the process. These tasty scones are wonderful in the lunch box or to grab for a quick breakfast as your kids dash for the bus. Of course, they are also a great mommy treat after everyone leaves for school served with a cup of tea. Ahhhh…. 
The below recipe is not exactly the same as I posted on OAMM. I altered it to how I really make it for my family. You can also use 2/3 cup COLD coconut oil to replace the margarine. I find the scones texture will have a more fine and tender crumb and be less flaky than with margarine (if that makes sense) but still delicious. Enjoy!
- 1 cup white rice flour
- 1 cup corn starch
- 5 tablespoons potato starch or corn starch
- 5 tablespoons tapioca flour
- 4 tablespoons garbfava flour
- 2 tablespoons sorghum flour
- 2 tablespoons sugar
- 1 tablespoon gluten free baking powder
- 1 teaspoon xanthan gum or guar gum
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold gluten and dairy free margarine, cut into ½″ cubes
- 1¼ cups gluten and dairy free milk substitute of choice
- 1 teaspoon lemon juice
- ¾ cup diced gluten free ham
- ¾ cup diced gluten & dairy free cheese substitute of choice
- ½ cup thinly sliced scallions (green onions) or fresh chives
- 1 egg yolk (optional, but does make a pretty golden top)
- 1 tablespoon gluten and dairy free milk substitute of choice
- In a bowl whisk together the gluten-free flours and starches, xanthan gum, sugar, baking powder, baking soda, and salt. Using two forks or a pastry cutter, cut the cold margarine until it is evenly distributed throughout the dry ingredients and the size of small peas. {Or use a food processor to combine the dry ingredients and cut the cold margarine.}
- Mix the lemon juice into the first amount of milk substitute. To the dry ingredients add the lemon-milk substitute mixture, ham, cheese substitutes and scallions. Using your hands or a fork, mix the dough just until the flour is incorporated. If the margarine begins to heat up, place the bowl in the refrigerator to chill. Don’t let the dough get too warm and melt the margarine.
- Put dough onto a counter lightly sprinkled with corn starch. Form dough into an 18 inch 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 9 smaller squares. Cut each square corner to corner to form 18 triangles.
- Using a thin edged spatula, carefully transfer the scones to baking sheets using a spatula. Whisk egg yolk and second measure of milk substitute in a small bowl. Brush the scones with the egg mixture. Bake for 15-18 minutes in a preheated 400 degrees F oven or until golden.
- Freezing Directions: Allow scones to cool. Place scones into a gallon sized freezer bag or freezer safe air tight container. Remove as much air as possible, seal, label and freeze.
- To serve: Thaw. Warm through.
{ 4 comments… read them below or add one }
These look delicious! Looking forward to trying them out.
FYI – the PDF link for multiple batches seems to be not working!
Oops! I think the pdf link is fixed. Thanks for the heads up! Hope you like them!
Hi Angela, I just made a big batch of your all purpose flour for the thumbprint cookies. Can I use that instead of the above mixture? If so, how much All purpose GF flour to use?
Thanks these look amazing!!
oops, just seeing this! It might have a slightly different texture, but not much. Scones are pretty forgiving. Try 3 cups of the flour mix replacing the flours in the recipe. Let me know how it works!
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