Ham and Cheese Sourdough Scones

5 from 8 votes

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 Time20

Cook Time15

Total Time35

Course: Appetizer, Bread

Cuisine: American

Servings: scones

Author: Amy Coyne

Equipment

Ingredients

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

Preheat oven to 425ºF.
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.
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.
To a separate bowl whisk together the sourdough discard, heavy cream, milk and eggs until smooth and incorporated.
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.
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.
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.
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!

Notes

Sourdough Discard: In order to avoid a strong sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. I always use 100% hydration sourdough discard. If your discard is very runny, you may need a little extra flour in this recipe.

Ham: I love making these scones with leftover ham, but this recipe also works well with deli ham that is diced.

Cheese: Use a cheese that is your favorite, preferably one with a strong flavor: sharp or extra sharp cheddar, Gruyere and Parmesan would all be good choices.

Chives or Green Onion: You don't have to add chives or green onions to this recipe, they are optional. They do bring a bright depth of flavor to the scones that is missing without them.

Freshly Milled Flour: This recipe works well with freshly milled soft white wheat flour. Substitute it for the all-purpose flour in the recipe.

Make-Ahead option: Freeze the scones before baking and keep frozen for up to a month. When you’re ready to bake them, preheat the oven and bake, adding a few extra minutes to the bake time.

Nutrition