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
- 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 1/4 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) diced ham
- 4- ounces (115 g) shredded cheddar cheese, divided
- 2 tablespoons finely chopped scallions, green parts only
- 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.
- Whisk together the flour, baking powder and salt in a large bowl to aerate and combine.
- 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.
- Whisk the milk and egg together until well blended.
- 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.
- 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.
- 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.
- 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.
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.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
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FODMAP Everyday®Low FODMAP Recipes At A Glance:
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- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
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