Flaky, buttery, super delicious ham and cheese scones! Perfect for breakfast, brunch, snack time, or dinner.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 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, beaten
- 1/2 cup plain full-fat yogurt
- 2 tablespoons whole Milk
- 4 ounces cheddar cheese, shredded
- 4 ounces ham, diced
- 1/3 cup scallions, chopped
- 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.
*Add a little extra ham, cheese, and scallions 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.
the key to flaky, bakery-style scones is very, very, very COLD BUTTER.
Why cold butter? Please read on! Cold butter is what creates scones that are flaky, just slightly crumbly, and tender. If your butter is warm and melts before baking, you’re going to loose those buttery layers that are essential to a scone. When it comes time to add the butter into the dough, you should resist using your hands, if possible, since body heat will quickly melt the butter. Instead, use a pastry cutter or two forks. My favorite method is grating the butter then quickly working it into the dough with two forks.