Tender on the inside and craggy with baked cheese on top, these ham and cheese scones are rich and savory, ideal for brunch or to serve alongside bowls of Basic Vegetable Soup for lunch or supper.
What to buy: Black Forest ham is dry-cured and smoked—you can substitute another kind of smoked ham.
- Yields: 9 scones
- Difficulty: Easy
- Total: 30 mins
- Active: 15 mins
- 2 cups all-purpose flour, plus more for dusting the work surface
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup chilled unsalted butter (1 stick), cut into small pieces
- 1 large egg
- 3/4 cup buttermilk
- 3/4 cup shredded Gruyère cheese or sharp white cheddar, plus more for garnishing
- 1/2 cup finely chopped Black Forest ham (about 2 1/2 ounces)
- Heat the oven to 400°F and arrange a rack in the middle. Line a large rimmed baking sheet with parchment paper.
- In a food processor, combine the flour, baking powder, baking soda, and salt and pulse briefly to mix. Add the butter and pulse until it’s in the size of small peas.
- In a small bowl, whisk together the egg and buttermilk, then pour the mixture into the processor and pulse just until the dough comes together. Add the cheese and pulse a few times to mix.
- Turn the dough out onto a lightly floured work surface. Sprinkle the dough with the ham and knead it gently into the dough. Press the dough into a 1/2-inch-thick rectangle.
- Using a large, sharp knife, cut the dough into 9 equal squares/rectangles.
- Transfer the scones to the prepared baking sheet, spacing them evenly. Sprinkle each with a little cheese, if you like. Bake until golden, about 12 minutes. Transfer to a wire rack and let cool slightly before serving with plenty of butter.