Ham and Scallion Scones with Lemon Herb Chevre
Ham and Scallion Scones with Lemon Herb Chevre
Try this quick and easy ham and scallion scone recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • Ham and Scallion Scones
  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, cold
  • 1 cup buttermilk, plus extra for brushing
  • 1 cup diced Black Forest ham, cut into _-inch pieces
  • 1 cup chopped scallions (green onions)
  • Lemon Cherve
  • 170 grams fresh chevre (goat cheese)
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons sour cream or buttermilk
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon finely chopped fresh mint
  • Salt and pepper
  1. Ham and Scallion Scones
  2. Preheat oven to 375°F and line a baking tray with parchment
  3. In a large bowl, stir flour, sugar, baking powder and salt to blend
  4. Cut in butter with a pastry cutter or two knives until a rough, crumbly texture (I favour this method over a mixer of food processor)
  5. Stir in buttermilk, ham and scallions and once half combined, turn dough onto a clean worksruface
  6. 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
  7. Cut disc into 8 wedges and arrange on prepared baking tray
  8. Brush tops with buttermilk and bake for about 18 minutes, until a rich, golden colour. Serve warm or at room temperature
  9. Scones are best served that day they are baked, but baked scones, as well as the dough freeze well
  1. Lemon Cherve
  2. Beat chevre, zest and lemon juice until fluffy
  3. Stir in herbs, season to taste and chill until ready to serve

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