This post brought to you by Cooper Cheese. All opinions are 100% mine.
These ham and cheese scones are the perfect weekend breakfast…
If you come to my house on the weekend one of two things will happen. I will either make so much food you won’t be able to walk OR I will lay on my couch, starving (ok not really starving) and dreaming about how I wish food would show up in my kitchen. There is no happy medium. I’m either cooking or I’m not.
This past weekend I decided that it would be a cooking weekend. Well, to be specific it was a cooking Saturday and a leftover Sunday. So on Saturday morning when I woke up I knew I wanted to make something totally delicious but I didn’t want to spend tooooooo much time making it. I’m so finicky.
I settled on throwing together this quick ham and cheese scone recipe. I’m a huge fan of scones and I hate how sometimes they get a bad rap. They can sweet, savory, whole wheat, full of cheese….how can you hate that? Since I’m still digging all my Cooper deli cheese I knew I wanted to go savory. So I also threw in a little chopped ham and green onion for good measure.
These babies are PACKED full of mix-ins and pair perfectly with salted butter or a side of eggs. Although honestly I think I ate 3 of them plain and warm right off the baking sheet. I cannot be trusted when it comes to letting things cool. I’m always going to be that girl who burns her fingers and her tongue trying to eat something that is too hot.
Obviously I have zero patience for cooling when it comes to tasty baked goods.
Ham and Cheese Scones
Yield: 10 scones
2 cups all purpose flour
1/2 teaspoon kosher salt
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 cup shredded cheese (I used a black pepper cheese)
3 green onions, ends trimmed and chopped
4 ounces diced ham
2 large eggs
1/3 cup sour cream
1 tablespoon Dijon mustard, optional, for flavor
1/4 cup heavy cream
Source: Slightly adapted from King Arthur Flour
Preheat your oven to 375 degrees and prepared a baking sheet with parchment paper or a silpat liner, set aside.
In a large bowl whisk together flour, salt and baking powder. Using your hands work the cold butter into the flour until it's crumbly and flour is moistened. You can also use a pastry blender.
Stir in shredded cheese, green onions and ham into the flour mixture.
In a small bowl whisk together eggs, sour cream and mustard.
Add egg mixture to flour and mix together until the dough just comes together. The dough will be sticky.
On a kitchen counter (or large wooden cutting board) sprinkle with lots of flour so the dough will not stick. Coat your hands in flour as well.
Dump the dough onto the counter and pat the mixture into 10 inch long by 2 inch wide rectangle. Cut the dough into 5 squares and then cut each square diagonally.
Add the scones to the prepared baking sheet, leaving 1 inch between each scone.
Brush heavy cream onto the top of each scone and bake for about 20 minutes until slightly browned and fully cooked.