I usually made these with cheddar, but a friend suggested adding chillies so I tried that with pepper jack this time to compare and both are very good.
Mixing up the dough the night before also speeds things up and they’d be great for breakfast sandwiches with eggs, if you wanted even more protein.
Ham & Cheese Scones
I’ve mixed these up the night before and left the dough in one chunk, then continued after step four to bake them in the morning.
- 3 cups all-purpose flour
- ¼ tsp baking soda
- 1 ¼ tsp baking powder
- ½ tsp salt
- 1 cup finely diced or shredded sharp cheese (cheddar, pepper jack, etc.)
- ¾ cup chopped sliced ham (½” dice)
- ¼ cup minced green stuff: fresh chives / jalapenos / green onions / etc. – I would do more for mild flavors and less for intense herbs or chillies
- 1 ¼ sticks (10 Tbsp.) unsalted butter, melted
- ½ cup buttermilk (or milk with a little lemon or vinegar to sour it)
- Preheat oven to 425°F.
- In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Add the cheese, ham and green option to the dry mixture and combine thoroughly.
- Make a well in the center of the dry ingredients, then pour the butter and buttermilk into the well. Mix together with a fork until all of the dry mixture is wet.
- Turn the mixture out onto a floured surface and gather dough together. The shape and size is up to you:
- For larger scones you could use for breakfast sandwiches, Pat into a 1/2″ layer, then cut into 3″ rounds using a biscuit cutter or a drinking glass. Remix dough for next batch, but try not to knead roughly our it will get tougher over time.
- For triangular mini-scones, Pat out into a rectangle 1/2″ thick and cut into 2″ squares, then cut the squares in half diagonally.
- You can also put spoonfuls of dough into a mini muffin pan (use liners if you want to make them easier to serve as finger food).
- Bake the scones for about 12 minutes (less for the mini versions) or until lightly browned.