HAM AND CHEESE SCONES
Flaky, buttery, super delicious ham and cheese scones! Perfect for breakfast, brunch, snack time, or dinner.
Provided by Ashley Manila
Categories Breakfast
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl add the flour, salt, pepper, baking powder, baking soda, and brown sugar; mix well to combine. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal. Set aside. In a small bowl whisk together the egg, yogurt, and milk, beating well to combine. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
- Add in the cheese, ham, and scallions and gently fold them into dough with a spatula.
- Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
- Bake for 18-20 minutes, or until the tops are lightly golden brown.
- Cool for 5 minutes on the tray, then serve warm.
HAM AND CHEESE SCONES WITH CRANBERRIES
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.
Provided by Bones
Categories Breakfast and Brunch Meat and Seafood Ham
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Mix yogurt, cream, and milk together in a small bowl. Stir gently into flour mixture until dough is moistened.
- 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.
- Arrange scone pieces evenly onto the prepared pan. Sprinkle with Cheddar cheese until covered to your liking.
- Bake on the lowest rack of the oven until light golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 53 g, Cholesterol 64.6 mg, Fat 21.8 g, Fiber 3.7 g, Protein 15 g, SaturatedFat 12.1 g, Sodium 1384.1 mg, Sugar 15.1 g
EASY HAM AND CHEESE SCONES RECIPE
Studded with pockets of tender meat and gooey cheese, these savory scones are a great way to use up leftover Easter ham, and the perfect addition to any brunch menu.
Provided by Stella Parks
Categories Brunch Appetizer Side Dish Snack Breakfast and Brunch Quick and Easy Quick Bread Snacks
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 400°F (200°C). Sift flour into a medium bowl, then whisk in baking powder, sugar, and salt. Add butter and toss to break up the pieces, then smash each one flat between your fingertips. Continue smashing and rubbing until butter disappears into a coarse meal.
- Add diced ham, scallion, and only 1 ounce cheese (shy 1/4 cup; 30g) ; the rest will be used to top the scones. Toss until well combined, then stir in milk and cream to form a stiff dough. Turn onto a lightly floured surface and pat into a 7-inch round, no less than 1 inch thick. Cut into 6 wedges with a chef's knife, cover with remaining cheese, and arrange on a parchment-lined half sheet pan.
- Bake until puffed and golden, about 25 minutes. Let cool at least 5 minutes. Serve as a snack, with eggy brunch dishes, or alongside hearty soups and stews. Leftovers can be stored up to 24 hours in an airtight container, then briefly warmed in a 350°F (180°C) oven to serve.
Nutrition Facts : Calories 453 kcal, Carbohydrate 37 g, Cholesterol 93 mg, Fiber 1 g, Protein 17 g, SaturatedFat 15 g, Sodium 936 mg, Sugar 3 g, Fat 26 g, ServingSize Makes 6 (4-inch) scones, UnsaturatedFat 0 g
HAM & CHEESE SCONES
I make these scones as a way to use up leftover ham. The cheesy, savory wonders are a delight as an appetizer or an afternoon snack. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Time 1h
Yield 1 dozen (1/2 cup peach sauce)
Number Of Ingredients 17
Steps:
- For sauce, combine all ingredients. Refrigerate until serving. Preheat oven to 375°. , For scones, in a large bowl, whisk flour, baking powder and salt. Add ham and cheese; toss to combine. Stir in whipping cream just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into two 7-in. circles. Cut each into six wedges. Place wedges on a greased baking sheet. , For topping, whisk egg with water; brush over scones. Sprinkle with poppy seeds. Bake 40-45 minutes or until golden brown. Serve warm with peach sauce.,
Nutrition Facts :
HAM AND CHEESE SCONE SANDWICHES
Provided by Molly Yeh
Time 1h45m
Yield 9 servings
Number Of Ingredients 17
Steps:
- For the scones: Preheat the oven to 375 degrees F.
- Combine the flour, sugar, baking powder, baking soda and kosher salt in a large bowl and whisk together. In the bowl with the Roasted Garlic, add the sour cream and egg. Whisk together and set aside.
- Using your fingers or a pastry blender, cut the butter into the flour mixture until it forms pea-size bits. Toss in the chives. Add the sour cream mixture and mix just until a sticky dough forms. Turn the dough out onto a liberally floured counter and press together to form a 6-by-6-inch square. Trim each side (keep the trimmings and bake off for a little snack) and cut into 9 squares. Place on a parchment-lined baking sheet. Brush the tops with heavy cream, sprinkle with flaky salt and bake until lightly browned and crackly on top, 15 to 20 minutes.
- For the sandwiches: Split open the scones and toast the insides on a griddle or pan. Spread about 1/2 teaspoon of the apricot jam on each of the toasted sides. On the bottom halves, layer on the ham, cheese and then the tops of the scones and eat right away.
- The scones will keep for a couple days in a plastic bag or airtight container at room temperature. Toast and spread with butter or jam.
- Preheat the oven to 325 degrees F.
- Slice off the top of the head of garlic, drizzle with olive oil and wrap in foil. Roast for about an hour. Remove from the oven and allow the garlic to cool inside the foil. When cool, open the foil and squeeze the roasted garlic from each clove into a small bowl.
HAM AND CHEESE SCONES
Make and share this Ham and Cheese Scones recipe from Food.com.
Provided by Theresa Thunderbird
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, baking powder,sugar, salt, and pepper in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal.
- Stir in cheese and ham.
- Combine buttermilk and egg whites,stirring with a whisk.
- Add to flour mixture, stirring just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands.
- Pat dough into an 8-inch circle on a baking sheet coated with cooking spray.
- Cut dough into 8 wedges, cutting into but not through dough.
- Bake at 400°F for 20 minutes or until lightly browned.
Nutrition Facts : Calories 232.5, Fat 9.1, SaturatedFat 5.4, Cholesterol 30.3, Sodium 550.1, Carbohydrate 26.6, Fiber 0.9, Sugar 2.4, Protein 10.5
HAM AND CHEESE SCONES WITH CRANBERRIES
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.
Provided by Bones
Categories Breakfast Ham
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Mix yogurt, cream, and milk together in a small bowl. Stir gently into flour mixture until dough is moistened.
- 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.
- Arrange scone pieces evenly onto the prepared pan. Sprinkle with Cheddar cheese until covered to your liking.
- Bake on the lowest rack of the oven until light golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 53 g, Cholesterol 64.6 mg, Fat 21.8 g, Fiber 3.7 g, Protein 15 g, SaturatedFat 12.1 g, Sodium 1384.1 mg, Sugar 15.1 g
HAM AND CHEDDAR SCONES
A good friend of mine frequently makes these scones and shares with me. They are so good and you can see the flecks of cheese, ham and green onions.-Felicity La Rue, Palmdale, California
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. Stir in cream just until moistened. Stir in ham, cheese and onions. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. Bake 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 321 calories, Fat 17g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 527mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 8g protein.
HAM AND CHEDDAR CREAM SCONES
Delicious Scones from the prestigious Culinary Institute of America. Scones aren't just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones I have ever eaten. (The scone dough must be frozen for up to 12 hours before use). For tender, flaky scones refer to these guidelines: 1. Do not over mix. If you work the dough too much, your scones will be tough and chewy. 2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture. 3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.
Provided by NcMysteryShopper
Categories Scones
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
- Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture; Add one cup of medium-dice ham, one-half cup of medium dice Cheddar cheese, and one-half cup of sliced scallions to the dry ingredients just before blending in the cream.
- Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
- Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
- Preheat the oven to 350˚F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
- Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2 inches apart.
- Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.
Nutrition Facts : Calories 385.8, Fat 20.7, SaturatedFat 12.5, Cholesterol 78.4, Sodium 601.1, Carbohydrate 41, Fiber 1.1, Sugar 10.3, Protein 9.5
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- Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in cheese, ham and chives.
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