Rosemary, Parmesan, and Ham Scones

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Rosemary, Parmesan, and Ham Scones

prep 15 mins
cook 20 mins
total 35 mins
author bakerbynature
yield 8 scones

Ingredients

• 2 and 1/2 cups all-purpose flour (not packed)
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup light brown sugar, packed
• 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
• 1 large egg, at room temperature
• 3/4 cup plus 2 tablespoons whole milk (full-fat)
• 4 ounces Parmesan cheese, shredded
• 4 ounces ham, diced
• 1/4 cup fresh rosemary, chopped

Instructions

1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
2. In a large bowl add the flour, salt, baking powder, baking soda, and brown sugar; mix well to combine. Cut the butter into small cubes then quickly work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal. Set aside. In a small bowl whisk together the egg and milk, beating well to combine. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
3. Add in the Parmesan cheese, ham, and rosemary and gently fold them into dough with a spatula.
4. Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
5. Bake for 18-20 minutes, or until the tops are lightly golden brown.
6. Cool for 5 minutes on the tray, then serve warm.

Notes
*Add a little extra ham and cheese on top of each scone before baking if you'd like yours to look like mine do in the photos. *These scones are best eaten the day they are baked. *You can flash freeze the baked scones for up to 2 months. *You can cut and freeze the scone dough for 2 months. Add a minute or two onto the bake time if baking from a frozen state.

source:http://bakerbynature.com