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5.0 from 21 votes

Rosemary, Parmesan, and Ham Scones

Rosemary, Parmesan, and Ham Scones are perfect for breakfast or brunch!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 scones
Course: Breakfast

Ingredients

  • 2 and 1/2 cups all-purpose flour (not packed)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup light brown sugar, packed
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, at room temperature
  • 3/4 cup plus 2 tablespoons whole milk (full-fat)
  • 4 ounces Parmesan cheese, shredded
  • 4 ounces ham, diced
  • 1/4 cup fresh rosemary, chopped

Instructions

    Cup of Yum
  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. 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.
  3. Add in the Parmesan cheese, ham, and rosemary and gently fold them into dough with a spatula.
  4. 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.
  5. Bake for 18-20 minutes, or until the tops are lightly golden brown.
  6. Cool for 5 minutes on the tray, then serve warm.

Notes

  • Add a little extra ham and cheese on top of each scone before baking if you'd like yours to look like mine do in the photos.
  • These scones are best eaten the day they are baked.
  • You can flash freeze the baked scones for up to 2 months.
  • You can cut and freeze the scone dough for 2 months. Add a minute or two onto the bake time if baking from a frozen state.