Cheesy and tender, these gluten-free savory scones with prosciutto and mozzarella are the perfect breakfast with a cup of your favorite tea or coffee.
They are rich in protein and healthy fats and only have seven net grams of carbs, which makes them a nutritious and satisfying meal in itself. Pair with a green salad or soup for a nutritious takeaway lunch.
I love to make scones when I have bits and pieces of savory goodies in my fridge: a few slices of prosciutto di Parma, some Italian mozzarella or buffalo mozzarella, delicious French or Italian butter, pasture-raised eggs.
You can even personalize them with different combinations of herbs and spices.
Why we love these scones:
They are high in good-quality protein. The mozzarella and butter are Italian or French, which means they are predominantly A2 casein (easier to digest). You can also use buffalo mozzarella, which is also A2. The prosciutto di Parma has no preservatives, and it’s made with animals fed a specie-appropriate diet and humainy raised.
Full of healthy fats. The best quality dairy and almonds. I recommend using organic almond flour.
They are low-carb (only 7 grams of net carb per serving), and if you want them to be even lower-carb, you can replace tapioca with more almond flour. But I like to balance out the amount of nut flour I use.
They are so easy to make. It takes 20 minutes to put these together and bake for another 20 minutes. You can make them early morning for a cozy family breakfast or brunch.
They are lectin-free and gluten-free. The mix of almond flour, tigernut flour, and tapioca flour make these scones perfect for a gluten-free and lectin-free diet. If you are celiac, make sure all the ingredients are certified gluten-free.
They are delicious. Savory and satisfying, with a rich but tender texture, they will satisfy your salt cravings. Have them with a cup of tea or coffee for breakfast or with a big green salad or soup for lunch or dinner.
They are easy to store. Batch-cook and freeze to always have something delicious ready to pop into the oven.
Ingredients to make gluten-free savory scones
The gluten-free flour blend for these scones is made of almond flour, tigernut flour, and tapioca flour.
If you want fewer carbs, you can replace tapioca with any of the other two flours. If you can’t find tigernut, you can add more almond flour or tapioca flour.
- 1 1/4 cup almond flour (preferably organic)
- 3/4 cup tigernut flour
- 1/2 cup tapioca flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon dry oregano
- 1/8 teaspoon freshly ground pepper
- 80 grams prosciutto di Parma, chopped
- 100 grams fresh Italian mozzarella (or buffalo mozzarella), pat dried and chopped in small pieces
- 1 scallion, finely chopped (or use chives)
- 1/2 cup unsalted melted butter (cooled) + 4 tablespoons
- 2 large pastured-eggs
- Optional: grated Parmigiano, Grana Padano or Pecorino Romano
The method
These gluten-free cheese scones are so easy to make. They’ll be ready in just a few simple steps.
- Preheat the oven to 350F / 180C and prepare a baking sheet with parchment paper.
- Mix the flour, salt, pepper, baking powder, and oregano in a big bowl. Add the prosciutto and mozzarella, and mix with your hands, so the prosciutto and mozzarella don’t stick together in big clumps.
- Whisk the melted (but cooled) butter with the eggs and add the mixture to the big bowl.
- Combine everything with your hand until a dough forms, adding a few more tablespoons of butter as needed (I add 4).
- Form a dough ball, transfer it to the parchment lined baking sheet, and flatten it into a round shape to a diameter of about 21 cm / 8 inches.
- With a pastry cutter, cut the dough into 8 triangles, separate them, and, optionally, grate your favorite hard cheese on top.
- Bake for 20 minutes, until golden brown.
- Take out and serve immediately.
- The best way to store them is to freeze them after they reach room temperature and reheat them in the oven before serving.
These gluten-free prosciutto and cheese scones are similar to cheese biscuits. If you prefer, you can also cut them into round shapes. You can use different types of cheese, like sharp cheddar, but I prefer to use cheese that is made with casein A2 milk.
How to serve these gluten-free savory scones with prosciutto and mozzarella
Have them for breakfast with a cup of tea or coffee. Smother them with butter, or with one of my favorite toppings, the GundryMD Polyphenol Pearls, for a great umami, olive flavor.
Serve them with a hot soup or a big green salad for a nutritious lunch or dinner.
A sweet scone recipe
If you would like to make some sweet gluten-free and lectin-free scones, check out this recipe:
- Citrus Blueberry Scones (gluten-free, lectin-free and sugar-free)
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Cheesy and tender, these gluten-free scones with prosciutto and mozzarella are the perfect breakfast with a cup of your favorite tea or coffee. They are rich in protein and healthy fats and only have seven net grams of carbs, which makes them a nutritious and satisfying meal in itself. Pair with a green salad or soup for a nutritious takeaway lunch. Preheat the oven to 350F / 180C and prepare a baking sheet with parchment paper. Mix the flour, salt, pepper, baking powder, and oregano in a big bowl. Add the prosciutto and mozzarella, and mix with your hands, so the prosciutto and mozzarella don't stick together in big clumps. Whisk the melted (but cooled) butter with the eggs and add the mixture to the big bowl. Combine everything with your hand until a dough forms, adding a few more tablespoons of butter as needed (I add 4). Form a dough ball, transfer it to the baking sheet, and flatten it into a round shape to a diameter of about 21 cm / 8 inches. Cut the dough into 8 triangles, separate them, and, optionally, grate your favorite hard cheese on top. Bake for 20 minutes. Take out and serve immediately. The best way to store them is to freeze them, and reheat them in the oven before serving. Gluten-Free Savory Scones with Prosciutto and Mozzarella
(6 votes, average: 5.00 out of 5)
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