Ham and Cheese Scones with Cranberries
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Description
This is a perfect scone for accompanying your morning eggs or in a lunch with my spicy Sriracha pickled eggs. The cranberries add a sweetness I enjoy with ham. As for cheese, use any kind you prefer.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup grated Parmesan cheese
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- 4 tablespoons cold butter, cut into small pieces
- 1 cup diced cooked ham
- ½ cup dried cranberries
- 3 sun-dried tomatoes, finely chopped
- ¼ cup chopped green onions
- 6 tablespoons plain yogurt
- 6 tablespoons heavy cream
- ¼ cup milk
- ⅓ cup shredded Cheddar cheese, or to taste
Directions
- 1. Preheat the oven to 400 degrees F (200 degrees C). Prepare a rack in the lowest position. Line a medium sheet pan with parchment paper.
- 2. Sift flour and baking powder into a medium bowl. Whisk in Parmesan cheese, sugar, salt, black pepper, and red pepper flakes. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs, keeping butter as cold as possible. Fold in ham, cranberries, sun-dried tomatoes, and green onions until combined.
- 3. Mix yogurt, cream, and milk together in a small bowl. Stir gently into flour mixture until dough is moistened.
- 4. Turn dough out onto a lightly floured surface and pat into a rectangle no less than 1 inch thick. Cut in 1/2 down the longer side, then cut each new 1/2 into 3 pieces for a total of 6.
- 5. Arrange scone pieces evenly onto the prepared pan. Sprinkle with Cheddar cheese until covered to your liking.
- 6. Bake on the lowest rack of the oven until light golden brown, 25 to 30 minutes.
Nutrition Facts
serving: 6 large scones
calories: 457.7 kcal
carbohydrates: 53 g
protein: 15 g
saturated fat: 12.1 g
cholesterol: 64.6 mg
sodium: 1384.1 mg
fiber: 3.7 g
sugar: 15.1 g
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