Ham and Scallion Scones with Lemon Herb Chevre
- serves 8
These savoury breakfast scones are delicious topped with fresh lemon goat cheese.
3 cup all-purpose flour
¼ cup sugar
1 Tbsp baking powder
½ tsp salt
¾ cup unsalted butter, cold
1 cup buttermilk, plus extra for brushing
1 cup diced black forest ham, cut into 1/2" pieces
1 cup chopped scallions (green onions)Lemon Herb Chevre
6 oz fresh chevre (goat cheese)
1 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
2 Tbsp sour cream or buttermilk
2 Tbsp finely chopped fresh dill
1 Tbsp finely chopped fresh mint
salt and pepper
1. Preheat oven to 375F and line a baking tray with parchment paper.
2. In a large bowl, stir flour, sugar, baking powder and salt to blend. Cut in butter with a pastry cutter or two knives until a rough, crumbly texture (I favour this method over a mixer or food processor). Stir in buttermilk, ham and scallions and once half combined, turn dough onto a clean work surface. Using your hand, flatten and fold the dough a few times, incorporating the dry crumbs at the same time, until you can shape dough into a disc. Cut disc into 8 wedges and arrange on prepared baking tray. Brush tops with buttermilk and bake for about 18 minutes, until a rich, golden colour. Serve warm or at room temperature.
3. Scones are best served the day they are baked, but baked scones, as well as the dough freeze well.Lemon Herb Chevre
1. Beat chevre, zest, lemon juice and sour cream or buttermilk until fluffy. Stir in herbs, season to taste and chill until ready to serve.