Sourdough Cheese Scones with Ham
These Sourdough Cheese Scones with Ham are light and flaky with crispy crumbly edges and are filled with pockets of salty ham, gooey cheese, and sharp green onions.
Servings: 10 Scones
Calories: 321kcal
Equipment
- food processor or pastry blender
- mixing bowl
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated white sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ teaspoon ground mustard powder
- 8 tablespoon unsalted butter chilled
- 1 cup cubed ham
- ½ cup cheese diced
- ½ cup chopped green onions
- 2 cloves of garlic minced
- 1 cup sourdough discard
- 1 large egg
- ½ teaspoon white vinegar
- ⅔ cup heavy cream plus extra for brushing
Instructions
- Add the 2 ½ cups all-purpose flour, 1 tablespoon granulated white sugar, 1 tablespoon baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda, and ½ teaspoon ground mustard powder to the bowl of your food processor.
- Cut the 8 tablespoon unsalted butter into 4 pieces and add it to the food processor. Pulse a few times to chop and incorporate the butter into the dry ingredients. Continue processing until the butter pieces are the size of peas.
- Fold the 1 cup cubed ham, ½ cup cheese , ½ cup chopped green onions, and 2 cloves of garlic into the dry ingredients.
- Add the 1 cup sourdough discard, 1 large egg, and ½ teaspoon white vinegar to the dry ingredients and stir to combine.
- Slowly stir in the ⅔ cup heavy cream. The amount of cream will vary based on how liquid or thick your sourdough starter is. Drizzle in just enough cream until the dough becomes cohesive.
- Squeeze the dough, when it holds together with no crumbs left in the bottom of the bowl, you've added enough cream.
- Pour the dough onto a lightly floured surface. Knead the dough a few times until it begins to come together. Flatten the dough and fold it into thirds like you would a letter. Give the dough a quarter turn and repeat this flattening and folding process two more times.
- Pat into a disc approximately 1 inch thick and cut into eight wedges using a sharp knife or use a circle biscuit cutter to cut out about 10 scones.
- Transfer the scones to a parchment paper-lined baking sheet. To prevent the scones from spreading chill in the refrigerator for 30 minutes.
- Preheat the oven to 425°F (220°C).
- Brush the scones with heavy cream to encourage browning.
- Bake for 22-25 minutes until golden brown.
Notes
A food processor makes blending the butter into the dry ingredients a million times easier. And allows you to work with colder butter without hurting your hands. Try putting the butter in the freezer for an hour before blending it into the dry ingredients. The texture of your scones will be even better.
Don’t overwork the dough. Overworking the dough creates gluten which will result in chewy rather than flaky scones.
Don’t use a rolling pin. Pat the dough out with your hands to avoid overworking the dough.
When cutting the scones, push straight down without twisting the cutter. Twisting the cutter seals the edges together and will prevent them from rising.
To help scones keep their shape, chill them in the refrigerator for at least 30 minutes before baking.
Bake scones on parchment paper or a silicone mat to avoid overcooked bottoms.
Baking times will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
If the bottoms of the scones are browning too quickly slide a second baking sheet directly under.
Storage: Leftover scones can be stored in an air-tight container in the refrigerator for up to four days.
Nutrition
Serving: 1 | Calories: 321kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 614mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 2mg