Savory Low FODMAP Ham & Cheese Scones
Savory scones? Yes! These are rich and flaky, like all of our scones (check out the Pumpkin Cranberry and our Rhubarb Scones), gluten-free, and low FODMAP, of course, but these Low FODMAP Ham & Cheese Scones are savory and feature ham and sharp cheddar cheese.
Ham Is Low FODMAP
First read our article, Is Ham Low FODMAP? to learn how to shop for ham that will keep your IBS symptoms in check.
We have a few recipes for baked ham, such as our Cranberry Hot Pepper Glazed Ham and our Brown Sugar Glazed Ham and the thing with ham, is that there are always leftovers! We love leftovers, but sometimes we get challenged as to how to use up extra ham.
Check out our savory ham, cheese and tomato strata, which is essentially a bread pudding for an additional idea, but turn to these Low FODMAP Ham & Cheese Scones when you want a savory pastry that you can eat out off hand.
Low FODMAP Ham & Cheese Scones
These savory Low FODMAP Ham & Cheese Scones are perfect for an on-the-go breakfast or as a special treat at brunch.
Low FODMAP Serving Size Info: Makes 10 scones; serving size 1 scone
Ingredients:
- 2 1/4 cups (326 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tablespoon baking powder; use gluten-free if following a gluten-free diet
- Heaping ¼ teaspoon salt
- 1/2 cup (1 stick; 113 g) cold unsalted butter, cut into small pieces
- 1 cup (240 ml) cold lactose-free whole milk
- 1 large egg
- 4- ounces (115 g) low FODMAP diced ham
- 4- ounces (115 g) shredded cheddar cheese, divided
- 2 tablespoons finely chopped scallions, green parts only
Preparation:
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Position rack in upper third of oven. Preheat oven to 425°F/220°C. Line a half-sheet baking pan with parchment paper; set aside.
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Whisk together the flour, baking powder and salt in a large bowl to aerate and combine.
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Scatter the butter over the flour mixture and cut butter into flour mixture by hand with a pastry blender until butter is the size of small raisins.
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Whisk the milk and egg together until well blended.
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Drizzle the milk/egg mixture over the flour mixture and use a combo stirring/folding action to begin to incorporate everything. Halfway through, when some floury streaks still remain, add the ham, about three-quarters of the cheese and the scallions. Keep stirring and blending until a soft dough begins to form. It might look dry. Simply get in there with your hands and you will see that it holds together. Work briefly with your hands if necessary to bring together into a ball.
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Transfer dough to center of prepared pan and used lightly floured hands to pat the dough into an 8-inch (20 cm) round. Sprinkle reserved cheese evenly over top of scone dough, patting it down to help it adhere. Cut the scones into 8 wedges; separate wedges and arrange them evenly spaced out on pan.
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Bake for about 15 to 18 minutes, rotating pan once during baking, or until golden brown on top and bottom. Cool pan on rack for about 5 minutes. Scones can be served warm or at room temperature.
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We like scones best the day they are made, but you can loosely wrap in foil and store at room temperature overnight. For longer storage, place cooled scones in a heavy freezer safe zip top bag and freeze up to 1 month. Defrost overnight in fridge or reheat gently in microwave or toaster oven.
Notes:
If You Can Tolerate
- Fructans: If you have passed the fructan wheat Challenge you can substitute conventional all-purpose wheat flour for the low FODMAP flour in the scone recipe. Please use weights to create your substitutions for best results.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Never had a savory scone? Try these low FODMAP Ham & Cheese Scones. We think you will be a convert.
Hi there I have just made your Ham and Cheese Scones with GF flour and am delighted with the taste and texture! I recently discovered your website and am looking forward to trying out more of your recipes. Thank you for sharing them!!!
Margie, welcome to our community! Thank you so much for letting us know about your experience. If you haven’t already, check out our Low FODMAP for FOODIES group on Facebook where we have a great group of like-minded folks. Did you use the Bob’s 1 to 1 flour?
I love your website. I’m always looking for recipes and you have some good ones. The Ham and Cheese Scones are on my list for this weekend. Thank you for helping us Fodmappers! Most people have never heard of Fodmap, making it so very hard to even explain. Then to be gluten and lactose intolerant on top of that. It’s almost impossible to go out to eat at a restaurant which is why I love your recipes. Keep them coming.
Linda, thank you so very much for taking the time to write this note. It does mean the world to us. We want EVERYONE to know about this fabulous diet and we will continue to bring you recipes that we think will make your low FODMAP journey as tasty as can be.
I have the same problem, gluten and lactose free but now low fodmap as well. It’s very hard to get people to understand. I also cannot eat rice so the 1 to 1 blends are off the table for me. And rice free baking blends are much harder to create and bake with. But I am managing.
I made your GF Ham & cheese scones on Saturday and wow, they are delicious!! I couldn’t form the dough with my hands as it was a bit too soft but I scraped it onto the baking tray and just patted it right with a spoon. I don’t know if it was the gf flour I used, I am in South Africa and we don’t get the same flour here as in the USA. But that didn’t affect the taste at all. Most people, doctors and dieticians in SA don’t know about the FODMAP diet and it has been very difficult for me to get any info about IBS. When I was diagnosed the doctor just said to me I must avoid eating anything with small pips in like tomatoes and guavas. Since I discovered your site, the Monash site and app my life has really improved a lot. Thank you so much for all the info and your delicious recipes.
Oh Ann, your note made my day! Thank you for your lovely words. Different flours absolutely can make a huge difference, so I bet that was it. But so happy you still had a good result.