Rosemary, Parmesan, and Ham 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
Rosemary, Parmesan, and Ham Scones
Description
These scones mix dry ingredients including all-purpose flour, salt, baking powder, baking soda, and brown sugar, with cold butter cut in until coarse crumbs form. A wet mixture of egg and whole milk binds the dough, which is gently folded with diced ham, shredded Parmesan, and chopped rosemary. The dough is shaped into a circle and cut into eight wedges, which are baked until lightly golden on top.
The result is a savory scone featuring a tender crumb with savory highlights from the ham and saltiness from the Parmesan, punctuated by the aromatic earthiness of rosemary. The moderate sweetness from brown sugar balances the flavors subtly.
They are best eaten warm the day they are baked and can be flash frozen either as dough or baked scones for up to two months. Adding extra ham and cheese on top before baking enhances their appearance and flavor.
Ingredients
- 2 all-purpose flour 1/2 cups, not packed
- 1/2 teaspoon salt
- 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
- 3/4 cup whole milk plus 2 tablespoons, full-fat
- 4 ounces Parmesan Cheese shredded
- 4 ounces ham diced
- 1/4 cup rosemary fresh, 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, 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, two forks, or a pastry cutter) until it resembles a coarse meal. Set aside. In a small bowl whisk together the egg 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 Parmesan cheese, ham, and rosemary 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
- Optionally, sprinkle extra ham and Parmesan on top before baking for a more pronounced appearance and flavor.
- Best enjoyed fresh on the baking day for optimal texture and taste.
- You can freeze baked scones for up to two months.
- Scone dough can be frozen for two months; add a couple of minutes to the bake time if baking from frozen.
User Reviews
Overall Rating
5
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