Cheese Recipe ⇒ Ham and Cheese Scones with Cranberries

This is a perfect scone for accompanying your morning eggs or in a lunch with my spicy Sriracha pickled eggs. The cranberries add a sweetness I enjoy with ham. As for cheese, use any kind you prefer.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ cup grated Parmesan cheese
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon red pepper flakes
• 4 tablespoons cold butter, cut into small pieces
• 1 cup diced cooked ham
• ½ cup dried cranberries
• 3 sun-dried tomatoes, finely chopped
• ¼ cup chopped green onions
• 6 tablespoons plain yogurt
• 6 tablespoons heavy cream
• ¼ cup milk
• ⅓ cup shredded Cheddar cheese, or to taste

Cooking Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Prepare a rack in the lowest position. Line a medium sheet pan with parchment paper.
2. Sift flour and baking powder into a medium bowl. Whisk in Parmesan cheese, sugar, salt, black pepper, and red pepper flakes. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs, keeping butter as cold as possible. Fold in ham, cranberries, sun-dried tomatoes, and green onions until combined.
3. Mix yogurt, cream, and milk together in a small bowl. Stir gently into flour mixture until dough is moistened.
4. Turn dough out onto a lightly floured surface and pat into a rectangle no less than 1 inch thick. Cut in 1/2 down the longer side, then cut each new 1/2 into 3 pieces for a total of 6.
5. Arrange scone pieces evenly onto the prepared pan. Sprinkle with Cheddar cheese until covered to your liking.
6. Bake on the lowest rack of the oven until light golden brown, 25 to 30 minutes.

Nutrition Facts

• calories457.7
• carbohydrateContent53 g
• cholesterolContent64.6 mg
• fatContent21.8 g
• fiberContent3.7 g
• proteinContent15 g
• saturatedFatContent12.1 g
• sodiumContent1384.1 mg
• sugarContent15.1 g