Scones with ham and homemade herb cheese

Votes: 3

How to Make - Ham and Herb Cheese Scones

Time: 35 min.
Complexity: easily
Servings: 8

A Mother's Day brunch can begin with the delightful aroma wafting from the kitchen. These delicious scones made with sour milk are incredibly quick to prepare. They're fluffy and more like shortbread, making them a perfect pairing with chard—a homemade goat cheese that's best mixed with green onions, dill, and mint. Sour cream, herbs, and lemon juice perfectly accentuate the cheese's chalky texture, adding a touch of sophistication to this simple, rustic treat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Scones with ham and green onions

3 cups premium flour
1/4 cup sugar
1 tbsp. baking powder
1/2 tsp salt
3/4 cup cold butter
1 cup sour milk, plus extra for greasing
1 cup Black Forest ham, cut into 1cm cubes
1 cup chopped green onions

Chavre with lemon and herbs

170 gr. châvroux (goat cheese)
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
2 tbsp sour cream
2 tbsp finely chopped dill
1 tbsp finely chopped mint

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Recipes with similar ingredients: premium flour, goat cheese, lemon juice, sour cream, sour milk, green onions, dill, mint, ham

Cooking the dish according to the recipe:

Preheat oven to 190°C and line a baking tray with parchment paper.
In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter with a pastry cutter or two regular ones until it becomes coarse and crumbly (I prefer this method over a mixer or food processor).

Stir in sour milk, ham, and green onions. When the ingredients are half combined, turn the dough out onto a clean work surface.
Smooth and fold the dough several times with your hand, mixing in any dry crumbs that fall out, until you form a disk. You can refrigerate the dough and prepare it in the morning. Plus, the dough is easier to cut when it's cold.
Cut the dough into 8 wedges and place them on the prepared baking sheet. Brush the tops with sour milk for color and bake for about 18 minutes, until richly browned. Serve warm or at room temperature.

Scones are best served the day they're baked. However, the finished scones, as well as the dough, keep well in the freezer.

Chavre with lemon and herbs

Whisk together the chard, lemon zest and juice, and sour cream or yogurt until fluffy. Stir in the herbs, season with salt and pepper to taste, and chill before serving.

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Breakfast / March 8 / Bakery / Savory pies and buns / Appetizers / / European cuisine / English cuisine

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