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I've made these cheesy ham scones my go-to weekend breakfast ritual, blending together sharp cheddar, smoky ham chunks, and green scallions in a soft, crumbly baked treat. That touch of brown sugar works wonders balancing out all the savory stuff, making these so darn good they never last long in my house.
I came up with this creation when some friends dropped by unexpectedly one weekend morning. Working with whatever was in my fridge and pantry, these scones were thrown together out of desperation but now they're what my family asks for whenever they come over.
What You'll Need
- All purpose flour: Gives you that soft texture without getting too heavy
- Salt and pepper: Bring out the savory goodness in every bite
- Baking powder and baking soda: Make your scones nice and fluffy
- Light brown sugar: Adds just enough sweetness to play off the savory bits
- Very cold butter: The key to getting those awesome flaky layers
- Room temperature egg: Holds everything together and makes them richer
- Plain full fat yogurt: Adds a nice tang and moisture without sogginess
- Whole milk: Gets your dough to just the right thickness
- Sharp cheddar cheese: Grab something aged for better flavor punch
- Diced ham: Pick something with a bit of smokiness for extra taste
- Fresh scallions: Add that mild oniony kick and pretty green flecks
Easy Cooking Steps
- Get Everything Ready:
- Heat your oven to 400°F and put parchment on a baking sheet. Setting up beforehand keeps your butter cold longer, which you need for those flaky bits everyone loves.
- Combine Dry Stuff:
- Chuck your flour, salt, pepper, baking powder, baking soda, and brown sugar in a big bowl and stir it all up. Good mixing now stops you from biting into weird pockets of salt later.
- Add Your Butter:
- Chop that cold butter into tiny bits and rub it into your dry mix with your fingers until it looks like crumbly sand. Work fast so your hands don't warm it up too much. Those little butter pieces make steam pockets when baking, creating all those delicious layers.
- Mix Your Wet Stuff:
- Stir together your egg, yogurt, and milk in another bowl until smooth. Room temp eggs blend better with cold ingredients.
- Make Your Dough:
- Pour the wet stuff into the dry stuff and stir with a fork just enough to dampen everything. Don't go crazy mixing or you'll end up with tough scones.
- Throw In The Good Stuff:
- Carefully fold in your cheese, ham, and scallions with just a few gentle turns. Less handling keeps them tender while making sure everything's spread out nicely.
- Cut Into Pieces:
- Dump the lumpy dough onto a floured counter and gently shape it into an 8-inch circle about an inch thick. Don't press too hard. Cut it into 8 wedges like a pizza and move them to your baking sheet.
- Bake Them Up:
- Cook for 18 to 20 minutes until they're light golden on top and feel set when you lightly touch them. The bottoms should be brown but not burnt.
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The green scallions really make these special for me. They add this fresh pop that cuts through all that rich cheese and ham. My husband always said he couldn't stand scones until he tried these - now he bugs me to make them for special mornings and weekend breakfasts.
Prep Them Early
What's great about these scones is how well they work for crazy mornings. You can get the dough ready and cut into wedges, wrap it up tight in plastic, and stick it in the fridge overnight. Come morning, just put the cold wedges on your parchment-lined pan and bake them about 2 minutes longer since they're starting off cold. They're perfect for holidays or when you've got company but don't want to spend your morning stuck in the kitchen.
What To Serve With Them
These savory treats go really well with certain foods and drinks. For a full breakfast, serve them alongside some fluffy scrambled eggs, cut-up fresh fruit, and hot coffee or tea. At lunchtime, they taste great with a simple green salad with light dressing. That hint of sweetness from the brown sugar makes them especially tasty with plain black coffee, which helps cut through the richness from the cheese and ham.
Switch It Up
What I love about this recipe is how easy it is to change. You can swap in different cheeses - try gruyere for something fancy or pepper jack for a bit of heat. Instead of ham, use crispy bacon bits or for veggie folks, some chopped roasted red peppers and olives work great. If you want different herbs, try chives instead of scallions or throw in a spoonful of chopped rosemary or thyme. Just keep the amounts of wet and dry stuff the same and they'll turn out fine.
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These scones will definitely wow everyone from the first bite to the last crumb. Go ahead and enjoy every flaky, tasty mouthful!
Frequently Asked Questions
- → Can I make the dough in advance?
Sure! The dough can chill in the fridge for up to a day. Or form and freeze the scones for up to 3 months. When you're ready, just bake them frozen, adding a few extra minutes to cook time.
- → Is there a yogurt replacement I can use?
Yes! Sour cream is a great swap at the same amount. Buttermilk works too, but you might need to sprinkle in a bit more flour since it’s thinner.
- → Can I switch up the cheese?
Definitely! While sharp cheddar is classic, gruyère, gouda, or Swiss would be delicious. You can also mix cheeses, just keep the total to about 4 ounces.
- → How do I know when these are done baking?
Look for a golden brown color on top and firmness when pressed lightly. A toothpick poked into the middle should come out mostly clean with just a crumb or two.
- → Why does the butter need to stay cold?
Cold butter creates those flaky, layered textures as it melts in the oven. Warm butter can make the scones spread more and be dense or greasy.
- → What’s the best way to warm up leftovers?
Reheat in a 300°F oven for about 5 minutes for a fresh feel. Splitting and toasting is another tasty option. Microwaving can dry them out but works in a pinch.