Easy Ham and Cheese Scones Recipe - 华体会体育推荐

Why It Works

Using more cream than butter gives these scones more lactose, helping them brown and crisp along the bottom.
Milk cuts the richness of cream, keeping the scones light in both taste and texture.
A pinch of sugar in the dough complements the savory chunks of ham.

If your fridge is stuffed with leftover ham after the holidays, these super-simple scones are all you need to polish it off. Studded with pockets of tender ham and gooey cheese, with savory bites of scallion throughout, they're a perfect addition to any brunch menu. But don't forget: Only a handful of cheese goes in the dough itself! The rest is reserved to sprinkle on top, giving these scones a cheesy, golden crust.

Leftover Ham? Whip Up a Batch of These Cheesy, Savory Scones

Active:10 mins

Total:40 mins

Serves:6 scones

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9 ouncesall-purpose flour(about 2 cups, spooned;255g), plus more for dusting
1 tablespoon (12g)baking powder
2 teaspoons (8g)sugar
1 teaspoon (4g) Diamond Crystalkosher salt;for table salt, use half as much by volume or use the same weight
2 ounces coldunsalted butter(4 tablespoons;55g), cut into 1/2-inch cubes
7 ounces diced,fully cooked ham(约1堆杯;200g)
1 ounce choppedscallion(shy 1/4 cup;30g)
4 ounces coarsely shredded cheese, such ascheddaror Gruyère (about 2/3 cup;115g), divided (see notes)
2 ouncesmilk(1/4 cup;55g), any percentage will do
6 ouncesheavy cream(3/4 cup;170g)

Adjust oven rack to lower-middle position and preheat oven to 400°F (200°C). Sift flour into a medium bowl, then whisk in baking powder, sugar, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal.
Add diced ham, scallion, andonly 1 ounce cheese (shy 1/4 cup; 30g);其余的将被用于烤饼。把联合国til well combined, then stir in milk and cream to form a stiff dough. Turn onto a lightly floured surface and pat into a 7-inch round, no less than 1 inch thick. Cut into 6 wedges with a chef’s knife, cover with remaining cheese, and arrange on a parchment-lined half sheet pan.
Bake until puffed and golden, about 25 minutes. Let cool at least 5 minutes. Serve as a snack, with eggy brunch dishes, or alongside hearty soups and stews. Leftovers can be stored up to 24 hours in an airtight container, then briefly warmed in a 350°F (180°C) oven to serve.

Special equipment

Half sheet pan

Notes

This recipe works well with almost any sort of firm, shreddable cheese, so feel free to use whatever you have on hand, from Swiss to parm.

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Nutrition Facts(per serving)
453	Calories
26g	Fat
37g	Carbs
17g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	453
% Daily Value*
Total Fat26g	34%
Saturated Fat 15g	76%
Cholesterol93mg	31%
Sodium936mg	41%
Total Carbohydrate37g	13%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein17g
Vitamin C 1mg	6%
Calcium 297mg	23%
Iron 3mg	14%
Potassium 231mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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Special equipment

Notes

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