Small Batch Ham and Cheese Scones
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Four savory scones with ham, Gruyère, and scallions, with an optional horseradish cream.
Ingredients
Scones
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- Pinch coarsely ground black pepper
- 4 tablespoons salted butter cold and diced
- 1 large egg separated
- ¼ cup milk
- 1 tablespoon horseradish
- 3 ounces diced ham
- 2 ounces shredded Gruyère plus 2 tablespoons for top
- ½ ounce chopped scallions
Optional Horseradish Cream
- ¼ cup heavy cream
- 1 tablespoon horseradish
- ⅛ teaspoon salt
Equipment
- mixing bowl
- whisk
- baking sheet
Directions
- Heat the oven to 400°F and line a baking sheet.
- Whisk the flour, sugar, baking powder, salt, baking soda, and pepper together. Cut in the cold butter until the mixture looks like crumbs.
- Stir the egg yolk with the milk and 1 tablespoon horseradish. Stir it into the crumbs just until a dough forms, then fold in the ham, the 2 ounces Gruyère, and the scallions.
- On a floured counter, shape the dough into a round and cut it into four wedges. Set them on the baking sheet and brush with the egg white. Sprinkle with the extra 2 tablespoons Gruyère.
- Bake for 12 to 15 minutes. Let the scones cool for about 5 minutes.
- If you like, whip the cream with the horseradish and salt until thick, and serve it with the scones.
Nutrition
Serving: 144g | Calories: 398kcal | Carbohydrates: 30g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 0.7g | Cholesterol: 136mg | Sodium: 842mg | Potassium: 234mg | Fiber: 1.2g | Sugar: 5.2g | Vitamin A: 859IU | Vitamin C: 2.6mg | Calcium: 264mg | Iron: 2.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 scones; ¼ cup milk counted as whole milk, horseradish counted as prepared horseradish, diced ham counted as deli ham, ½ ounce chopped scallions counted as green onions, horseradish counted as prepared horseradish. Brands and portions vary, so use it only as an approximation.