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–+ servings
Ham and Cheese Scones

Flaky Ham and Cheese Scones for Irresistible Breakfast Bliss

These delightful Ham and Cheese Scones are perfect for any meal, providing savory goodness and flaky texture.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 2 cups All-Purpose Flour Can swap for gluten-free flour if needed.
  • 1 teaspoon Salt Reduce if using salted butter.
  • 1/2 teaspoon Ground Black Pepper Adjust according to taste preference.
  • 2 tablespoons Baking Powder Make sure it’s fresh.
  • 1/2 teaspoon Baking Soda Freshness is key.
  • 1 tablespoon Light Brown Sugar Granulated sugar can be substituted.
  • 1/2 cup Unsalted Butter Must be very cold, or use margarine for dairy-free.
  • 1 large Egg For a vegan alternative, replace with a flax egg.
  • 1/2 cup Plain Full-Fat Yogurt Can be swapped with sour cream or non-dairy yogurt.
  • 1/4 cup Whole Milk Almond or other plant milks are good substitutes.
For the Savory Fillings
  • 1 cup Shredded Cheddar Cheese Gouda or mozzarella can be alternatives.
  • 1 cup Diced Ham Cooked bacon or plant-based ham can be variations.
  • 1/4 cup Chopped Scallions Green onions serve as a great alternative.

Equipment

  • mixing bowl
  • baking sheet
  • Parchment Paper
  • pastry cutter
  • Sharp Knife

Method
 

Step-by-Step Instructions for Ham and Cheese Scones
  1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, salt, black pepper, baking powder, baking soda, and brown sugar.
  3. Cut the cold unsalted butter into small chunks and blend it into the flour mixture until coarse meal forms.
  4. In a separate bowl, whisk together the egg, yogurt, and milk until smooth.
  5. Pour the wet mixture into the dry ingredients, stir gently, then fold in the cheddar cheese, diced ham, and chopped scallions.
  6. Turn the dough onto a floured surface, knead lightly, and shape into an 8-inch circle about 1 inch thick. Cut into 8 wedges.
  7. Transfer the wedges to the lined baking sheet and bake for 18 to 20 minutes until golden brown.
  8. Cool on the baking sheet for 5 minutes before serving warm.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 40mgSodium: 350mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 1mgCalcium: 150mgIron: 1.5mg

Notes

These scones are best enjoyed fresh but can be frozen for up to 2 months.

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