Ham and Cheese Scones
Ham and Cheese Scones
Rating: (1 rated)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into small dice
  • 1/2 cup plus 1 tablespoon cold whole milk, divided
  • 3 eggs, divided
  • 3/4 cup sharp cheddar cheese, shredded
  • 1/2 cup cooked ham, diced small

Pre-heat the oven to 400°F. Line a baking sheet with parchment paper or a silicone liner.

In a large bowl, whisk together the flour, baking powder and salt. Cut the butter into the flour using a pastry blender or two forks. The butter should break down until it’s the size of small peas. Resist the urge to use your hands at this point because that will melt the butter and you want it to remain cold for a flaky scone.


In another bowl, whisk together the milk and two of the eggs. Add the milk mixture to the flour mixture and stir with a wooden spoon until it just comes together. Add in the ham and cheese to the dough and mix until everything is incorporated.. Do not over mix. Turn the dough out onto a lightly floured surface and knead it just until you can shape it into a ball. Pound out the ball using the heel of your hand until it is a flattened disk about 3/4-inch in thickness. Using a 2-inch biscuit cutter or the rim of a small juice glass, cut out the scones and place onto a prepared baking sheet.


Whisk together the remaining egg and tablespoon of milk and brush the tops of each scone. Bake them in the oven until they are lightly brown, about 18-20 minutes. Cool on a wire rack and serve.


Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger at TakeBackYourTable.com. She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.

Follow her on Twitter @TakeBackTables.

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