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.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 458 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• ¼ cup milk
• 2 teaspoons white sugar
• 1 tablespoon baking powder
• ½ cup dried cranberries
• ¼ cup chopped green onions
• 1 teaspoon ground black pepper
• ¼ cup grated Parmesan cheese
• 6 tablespoons plain yogurt
• 6 tablespoons heavy cream
• 1 cup diced cooked ham
• 1 teaspoon red pepper flakes (Optional)
• ⅓ cup shredded Cheddar cheese, or to taste
• 4 tablespoons cold butter, cut into small pieces
• 3 sun-dried tomatoes, finely chopped (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Mix yogurt, cream, and milk together in a small bowl. Stir gently into flour mixture until dough is moistened.

Step 4

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.

Step 5

Arrange scone pieces evenly onto the prepared pan. Sprinkle with Cheddar cheese until covered to your liking.

Step 6

Bake on the lowest rack of the oven until light golden brown, 25 to 30 minutes.