Ham and Cheese Sourdough Scones
Ham and cheese sourdough scones are light, tender and oh so yummy - perfect to use up some leftover ham and sourdough discard.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 370 grams all-purpose flour (about 2 1/2 cups)
- 15 grams granulated sugar (about 1 Tablespoon)
- 7 grams salt (about 1 teaspoon)
- 15 grams baking powder (about 1 Tablespoon)
- 3 grams garlic powder (about 1 teaspoon)
- 1-2 grams black pepper (freshly cracked, about 1/2 teaspoon)
- 113 grams unsalted butter (about 1/2 cup)
- 120 grams sharp cheddar cheese (grated, about 1 cup)
- 100 grams diced ham (about 3/4 cup)
- 1-2 Tablespoons finely chopped chives or green onion (if desired)
- 125 grams sourdough discard (about 1/2 cup)
- 60 grams heavy cream (shaken, about 1/4 cup)
- 40 grams milk (whole or 2%, about 2 Tablespoons)
- 2 large eggs (about 100 grams)
- 2 Tablespoons heavy cream (for brushing on top of the scones before baking)
Instructions
- 1
Preheat oven to 425ºF.
- 2
To a medium-sized bowl, whisk together flour, sugar, salt, baking powder, garlic powder and black pepper. Grate the cold butter into small pieces and fluff into the flour mixture with a fork until the little pieces of butter are spread throughout and coated with flour. Alternatively you can use a pastry cutter.
- 3
Add diced ham, sharp cheddar cheese and chopped chives (or green onion) to the flour mixture. Fluff again until ingredients are evenly distributed throughout the mixture.
- 4
To a separate bowl whisk together the sourdough discard, heavy cream, milk and eggs until smooth and incorporated.
- 5
Add the liquid to the flour mixture and stir together with a fork or spoon until moistened and sticking together. If you have a lot of flour leftover in the bowl, add a little extra cream a teaspoon or so at a time until it comes together. Scone dough will resemble pie dough more than cookie dough. Knead it once or twice until all the flour is incorporated. The key is to not over-mix it.
- 6
Pull out a sheet of parchment paper and lightly flour it. Turn the dough out and pat into a circular shape, about 8-10 inches round and 1 inch thick. Using a sharp knife or a bench knife, cut the scones into eight triangular slices.
- 7
Place the parchment paper with the scones on it on top of a baking sheet. Separate the scones so they aren't touching. Brush the tops of the scones with heavy cream.
- 8
Bake the scones for 14-16 minutes at 425ºF (depending on how crispy you want the edges). Once scones are finished baking, pull them out of the oven and let cool about 5 minutes before serving. Enjoy!