How can you go wrong with the use of buttery scones containing ham and cheese? They are even better than my raved about Gluten Free Cheddar Garlic Biscuits! This recipe for gluten free ham and cheese scones may be served plain or sliced open with a basted egg and roasted veggies (just an idea). I’m looking forward to making these for my next brunch gathering. Make this recipe either potato or corn free, if desired.
Check out the video! It shows the non-preheated skillet/non-crunchy crust version.
Easy Gluten Free Ham & Cheese Scones
Tender gluten free ham and cheese scones, perfect for any meal. Try them sliced open with basted eggs and roasted peppers or tomatoes. However, they are amazing plain.
- 1 cup white* (or brown) rice flour (or both)
- 1 cup cornstarch** (or more potato starch)
- 1/2 cup potato starch** (or more cornstarch or tapioca)
- 1 tablespoon granulated sugar
- 4 teaspoons gluten-free baking powder
- 2 teaspoons xanthan gum
- 3/4 teaspoon salt
- 1/2 cup (4 ounces) cold unsalted butter, cut into pieces (or dairy-free margarine) (Earth Balance or Smart Balance) + 4 tablespoons (2 ounces) melted, for basting
- 7 ounces shredded hard cheese (Cheddar) to semi-soft (Muenster)
- 5 ounces gluten-free thinly sliced ham
- 4 tablespoons chopped chives or thinly sliced scallions (green onion), divided
- 2/3 cup heavy cream (or full-fat coconut milk)
- 2 - 3 large eggs (almost 1/2 cup), lightly beaten, at room temperature
- Preheat the oven to 425°F. (If you want a crunchy bottom like in the photo, preheat a cast iron skillet in the oven as well.) Otherwise, oil the bottom of a 10-inch oven-proof skillet or baking pan; line with parchment paper and cut the buckled sides so that they lie flat. (The oil keeps the paper from sliding around.)
- In a large bowl, whisk together the rice flour, cornstarch, potato starch, sugar, baking powder, xanthan gum, and salt.
- Using a pastry cutter or two knives, cut the butter into the flour mixture until fine crumbs form.
- Add about two-thirds of the ham, 6 ounces of cheese, and chives/scallions; fold in until evenly distributed. (You may be tempted to not add all of the ham and cheese, but do so as they both contribute to the moisture of the scones.) Set about a teaspoon or two of ham aside to fry and use for garnish. Add the remaining ham where you see that the dough needs some.
- Slowly pour in about half of the cream while stirring. Do not overmix or your scones will be tough instead of tender. Slowly add the remaining cream to dry areas, but do not mix it. Add the two beaten eggs, ham, and cheese and fold into the dough.
- Press the dough into a cold, parchment lined skillet or preheat, non-lined, non-oiled skillet. Smooth out the top with moistened fingertips; set aside for 10 minutes.
- Bake on the center shelf for 8 minutes.
- While the scones bake, using a small skillet, fry the ham that you set aside for garnish. (This step is optional.)
- Add 2 tablespoons melted butter to the top and bake an additional 8 minutes. Top with the remaining ounce of cheese and allow to melt in the oven, 1 - 2 minutes. Insert a cake tester or toothpick and remove. When it comes out clean it is done. Avoid areas where there is melted cheese. (A total of about 17 or 18 minutes should be perfect.)
- Remove the scones from the oven, baste the top with the remaining 2 tablespoons melted butter, and allow to rest for at least 10 minutes prior to serving. (This allows the steam to moisten the baked dough.)
- Garnish with fried ham and fresh chives or sliced scallions.
- Cut into triangles and serve warm, the same day. They are delicious as is but adding butter to the top or a fried egg in the center of an open sliced scone. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
For children, omit the chopped chives in the dough and allow adults to add chives themselves to their scones.
*I used all white rice flour.
**For those allergic to both corn or potato, you may substitute 1 cup of either starch with tapioca and use 1/2 cup of the starch that you can tolerate.
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