Small Batch Ham and Cheese Scones

Course Bread

Cuisine American

Keyword gruyere scones, ham and cheese scones, savory scones, small batch scones

Prep Time 15

Cook Time 15

Total Time 30

Servings 4 scones

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

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

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.