Gluten Free Dairy Free Ham and “Cheese” Scones
Shhh…. don’t tell the kids, but school time is right around the corner. 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 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. We love them!
Gluten Free Dairy Free Ham & “Cheese” Scones
adapted by Angela @ Onceamonthmom.com from Olivia at livglutenfree.com
- 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
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cold gluten and dairy free margarine, cut into 1/2″ cubes
- 1 1/4 cups gluten and dairy free milk substitute of choice
- 1 teaspoon lemon juice
- 3/4 cup diced gluten free ham
- 3/4 cup diced gluten & dairy free cheese substitute of choice
- 1/2 cup thinly sliced scallions
- 1 egg yolk
- 1 tablespoon gluten and dairy free milk substitute of choice
In the bowl of a food processor combine the gluten-free flours and starches, xanthan gum, sugar, baking powder, baking soda, and salt. Pulse 3-4 times to combine the dry ingredients. Add the cold margarine and pulse until it is evenly distributed though the dry ingredients and about the size of small peas. 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, mix the dough just until the flour is incorporated. If the margarine 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 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.
Carefully transfer the scones to the cookie 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 at 400 degrees F or until golden.
Allow scones to cool. Divide scones between the indicated number of freezer bags. Remove as much air as possible, seal, label and freeze.
To serve: Thaw. Warm through.
**conversion chart image provided by Erik Spiekermann