Ham & Scallion Scones with Lemon Herb Chevre
Making Scones isn’t hard if you know one trick: Keep the ingredients cold until it’s time to bake. This prevents the butter from incorporating into the flour. Why is this good? Cold butter means flaky biscuits. This also means, don’t overwork the dough. The warmth of your hands will warm the butter, allowing it to incorporate into the flour. The dough may actually seem a little crumbly. That’s ok.
These are excellent for a weekend breakfast, brunch, afternoon tea, and even made ahead and frozen for a quick grab-n-go breakfast. If you make them, I’d love to hear what you think. A contact form is below.
Perfect for breakfast, or at a party. Also great for tea time with your best friend. Keep some in the freezer for a quick snack when unexpected company arrives or for a grab and go breakfast.
- 3 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 ounces unsalted butter, grated or pre-cut in small cubes & very cold
- 1 cup buttermilk, plus extra for brushing
- 1 cup diced Black Forest ham,* cut into 1/2-inch pieces
- 1 cup chopped scallions (green onions)
- 6 ounces fresh chevre (goat cheese)
- 1 teaspoon lemon zest, finely grated
- 2 tablespoons lemon juice, fresh
- 2 tablespoons sour cream or buttermilk
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh mint, finely chopped
- Salt & pepper, to taste
Preheat oven to 375 °F and line a baking tray with parchment
In a large bowl, stir flour, sugar, baking powder and salt to blend.
Quickly cut in butter with a pastry cutter or by hand until a rough, crumbly texture (I favor this method over a mixer or food processor). Don't overwork or the butter will melt.
Stir in buttermilk, ham and scallions and once half combined, turn dough onto a clean work surface.
Using your hand, flatten and fold the dough a few times, incorporating the dry crumbs at the same time, until you can shape dough into a disc. Folding helps create layers. Do not knead - kneading activates the gluten and the biscuits will be tough.
Cut disc into 8 wedges and arrange on prepared baking tray.
Brush tops with buttermilk and bake for about 18 minutes, until a rich, golden color. Serve warm or at room temperature.
Scones are best served that day they are baked, but baked scones, as well as the dough freeze well.
Beat chevre, zest and lemon juice until fluffy.
Stir in herbs, season to taste and chill until ready to serve.
This is a great recipe. I'll be honest, I didn't make the Lemon Chevre. The thought of lemon and ham just wasn't appealing to me. I would prefer a goat cheese with cranberry instead. I also modified this recipe a little bit. *I used leftover ham after slicing a ham butt for sandwiches. If you didn't bake the ham, I recommend frying it in a frying pan to caramelize it and add flavor (I fried it in leftover strained bacon fat). I also diced the ham much finer than 1/2 inch.
These went over VERY well at my daughter's workplace (yes, they are my testing ground for recipes). This recipe is a little putzy. But I prepped the meat, scallions and cut the butter in small cubes the night before. I also mixed the dry ingredients so they were ready to go, too. Keep the ingredients cold, this helps to prevent the butter from melting into the flour before it gets in the oven. COLD butter, only worked lightly, will give you flakier biscuits.
Make this recipe when you have leftover buttermilk. Such as when you make my Pumpkin Spice Cake. Use any leftover buttermilk to make more buttermilk. Homemade buttermilk is EASY to make and is so much better. Watch the for the recipe in coming days. Then, I guess, I'll have to make pancakes...oh yum, buttermilk pancakes. Sounds like a Black Friday treat to me.