Oh, scones. You really are a dream. Flaky pastry that can be both sweet or savory. Slathered in butter or jam. Or sure, on its own. For breakfast or high tea, if you’re fancy. What’s not to love?
Wellll sometimes, the calories. I find I don’t make scones all that often because they have a ton of (delicious) butter or heavy cream and are not among the most heart-healthy breakfast options. When I saw this recipe, I knew I had to try it. I am certainly no stranger to savory breakfast pastries, having (repeatedly) made and fallen in love with sausage and bacon varieties. This version uses a leaner protein, ham, and I made sure to make them entirely with whole wheat flour. That, combined with slightly less butter than your standard scone recipe, makes these a much better weekday option.
Scones are obviously best on the first day, but I did reheat these in the oven on subsequent days with no real issues. I will say, though, that on subsequent days they are a little better when you spread a liiittle butter on them after heating to make sure they aren’t too dry. Which you can afford to do since these are a relatively guilt-free option. 😉
(Healthy!) Ham & Cheese Scones
- 15 minutes
- 25 minutes
- 12 scones
- 2.75 cups white whole wheat flour or whole wheat pastry flour (plus extra for work surface)
- 4 tsp. baking powder
- 2 tsp. sugar
- 1/2 tsp. kosher salt
- freshly ground black pepper, to taste
- 5 Tbsp. cold unsalted butter, cut into 1/2" cubes
- 1/2 cup shredded sharp cheddar cheese
- 2 Tbsp. grated Parmesan
- 2 oz. black forest ham, chopped
- 1/4 cup thinly sliced chives or green onion
- 1 cup lowfat buttermilk (or milk)
- 1 large egg
- Preheat oven to 400° and line a baking sheet with a silicone mat or parchment (or spray the sheet with cooking oil).
- Whisk flour, baking powder, sugar, salt, and pepper together in a large bowl or pulse in the bowl of a food processor just until combined. If using a bowl, use a pastry blender (or 2 butter knives) to cut the butter into the dry ingredients. Alternatively, add the butter to the food processor and pulse a few times until the butter is in pea-sized pieces. Stir in the ham, cheese, and chives.
- Whisk the buttermilk and egg together in a small bowl, and then add to the dry ingredients until just combined.
- Sprinkle a work surface with a little flour. Turn the dough out and sprinkle with a little additional flour. Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.
- Bake the scones until firm to the touch, 18 to 24 minutes.