There’s just something about scones that I love. I don’t know if it’s the flaky, buttery dough or how versatile they are. I had leftover ham from Easter dinner and used it to make a batch of these scones. Everyone loved them and they were so easy to make. They were a little sweet with the addition of brown sugar, but savory as well!

They are perfect for breakfast, brunch, dinner – really anytime of the day! I served them with scrambled eggs and a green salad one night for dinner. My daughter finished the batch by eating them for breakfast. I’ll definitely be making these again!

2 1/2 cups flour
1/2 tsp salt
1/4 tsp ground black pepper
1 Tbsp baking powder
1/2 tsp baking soda
1/3 cup light brown sugar, packed
1 stick unsalted butter, very cold and cut into pieces
1 egg, room temperature, beaten
1/2 cup full-fat Greek yogurt
2 Tbsp heavy cream
4 oz cheddar cheese, shredded
4 oz ham, diced
1/3 cup scallions, chopped

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside. In a large bowl, combine flour, salt, pepper, baking powder, baking soda and brown sugar. Cut in the butter until crumbs forms. In a small bowl, mix together the egg, yogurt and cream. Add the wet ingredients into the dry mixture and stir with a fork until the mixture comes together.

Gently fold in the shredded cheese, ham and scallions. Turn the dough out on a floured work surfaced and shape into an 8-inch circle. Cut the dough into 8 wedges and transfer to the prepared baking sheet. Bake for 18 to 20 minutes or until the tops are golden brown. Cool for 5 minutes before serving.

Source: Baker by Nature