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Ham and Gruyère Scones
Ham and Gruyère Scones
These ham and Gruyère scones are the perfect combination of crunchy on the outside and soft on the inside. With bits of savory ham and nutty Gruyère, they’re versatile enough for any meal. Enjoy them with eggs at breakfast, alongside a salad or soup for lunch, or as a warm, comforting bread with dinner. Perfect for any time of day, these scones bring a delicious, savory twist to your table.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Refrigerate Time: 20 mins
- Total Time: 50 mins
- Servings: 10
- Yield: 10 scones
Ingredients
2 cups all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter
3/4 cup cooked ham, cut into 1/4-inch dice
3/4 cup grated Gruyère cheese, grated using large holes on grater
1/2 cup heavy cream, or more as needed
1 large egg, beaten
1 teaspoon water
1 pinch salt
Directions
- In a large bowl, mix together the flour, sugar, baking powder, and salt. Use a pastry cutter to blend in the butter until the mixture resembles coarse crumbs. Add the ham and Gruyère cheese, stirring until evenly distributed.
- Add enough cream to the flour mixture to bring the dough together. If the dough feels too dry, add a little more cream, milk, or water until it reaches the right consistency.
- Transfer the dough onto a floured surface and gently fold it over itself a few times, stretching it slightly. Turn the dough, folding and stretching it two or three times for better texture. Lightly flour a rolling pin and roll the dough out to a thickness of about 1/2 to 3/4 inch, turning it occasionally to prevent sticking.
- Lightly flour a 3-inch biscuit cutter and use it to cut the dough into rounds, pressing straight down without twisting. Gather any dough scraps, pat them together, and cut out additional scones. Line a baking sheet with parchment paper and arrange the scones on it.
- In a small bowl, whisk together an egg, water, and a pinch of salt. Brush the tops of the scones with the egg mixture, then refrigerate them for about 20 minutes to allow the glaze to set.
- Preheat the oven to 450°F (235°C). After the scones have chilled, brush them with the egg mixture once more before baking.
Place the scones in the center of the preheated oven and bake for 15 to 20 minutes until the tops are crispy and lightly browned. Serve them warm or at room temperature for the best flavor.
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