Deli ham and cheddar baked into fluffy, crispy honey whole wheat scones.
Keyword ham and cheese scones, savory breakfast scones, whole wheat scones
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Plating Pixels
1 ½cupswhole-wheat flour
½cupground flax seeds
⅜teaspoonbaking sodajust under half tsp.
6slicesdeli hamchopped (about ½ cup)
4slicessharp cheddar cheesechopped (about ½ cup)
½cuplight buttermilkplus extra
Preheat oven to 450 F° and line a baking sheet with parchment paper.
In a large bowl whisk together flour, flax seeds, baking powder, soda and salt. Add cold butter and use a pastry cutter or hands to incorporate into mixture. It should be combined, with plenty of little bits throughout. Stir in ham and cheese, set aside.
In a small bowl stir together buttermilk and honey. Stir into dry mixture, just until combined; adding a bit of buttermilk if needed. Mixture should be moist, but have consistency closer to a dough than batter.
Place mixture on a lightly floured flat surface. Form into a ball and squeeze together to form a dough. Flatten dough with hands to 1-inch thickness. Fold in half, then flatten again into a 1-inch round, about 6-inches in diameter. Cut evenly into 6 wedges.
Lightly coat tops with buttermilk, then place a couple inches apart on prepared baking sheet. Bake 14-16 minutes, or until tops are lightly browned (cheese that has oozed out will have a lovely brown as well). Cool on a wire rack slightly before serving.
Store leftovers in fridge up to a few days. For best results, bake to reheat until warm and crispy.