Ham and Cheese Scones
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 scones
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Course
Breakfast
Ham and Cheese Scones
Description
This scone recipe balances savory ingredients with slight sweetness from brown sugar. Cold butter is worked into the flour mixture to create a coarse texture that bakes into flaky layers. The wet ingredients of egg, yogurt, and milk bind the dough before mixing in shredded cheddar, diced ham, and chopped scallions, which provide flavor bursts and visual interest.
Dough is formed into an 8-inch circle, cut into wedges, and baked until golden. The result is a flaky, moist scone with pockets of melted cheese and ham throughout. These scones are best served warm, making them ideal for breakfast or a snack with tea or coffee.
Extra ham, cheese, or scallions can be sprinkled on top before baking for a more pronounced appearance and flavor. They freeze well after baking when flash frozen and stored up to two months.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup light brown sugar packed
- 1 unsalted butter stick (4 ounces), very cold and cut into tiny pieces
- 1 egg large, at room temperature, beaten
- 1/2 cup plain full-fat yogurt
- 2 tablespoons milk whole
- 4 ounces cheddar cheese shredded
- 4 ounces ham diced
- 1/3 cup scallion chopped
Instructions
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl add the flour, salt, pepper, baking powder, baking soda, and brown sugar; mix well to combine. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal. Set aside. In a small bowl whisk together the egg, yogurt, and milk, beating well to combine. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
- Add in the cheese, ham, and scallions and gently fold them into dough with a spatula.
- Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
- Bake for 18-20 minutes, or until the tops are lightly golden brown.
- Cool for 5 minutes on the tray, then serve warm.
Notes
- For a decorative finish, sprinkle additional ham, cheese, and scallions on top before baking.
- Best enjoyed the day they are baked for optimal texture and flavor.
- Baked scones can be flash frozen and stored for up to two months for convenient future use.
User Reviews
Overall Rating
5
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