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Ham and Scallion Scones with Lemon Herb Chevre
Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins
 

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. 

Course: Breakfast, Side Dish, Snack
Servings: 8 people
Author: Anna Olson
Ingredients
  • 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)
Lemon Chevre
  • 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
Instructions
  1. 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.


Lemon Cherve
  1. Beat chevre, zest and lemon juice until fluffy. 

    Stir in herbs, season to taste and chill until ready to serve.

Recipe Notes

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.