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From the Kitchen: Ham and Cheddar Scones

March 16, 2011

Make these deliciously savory scones for your next breakfast or brunch and trust me… you will be loved by all. I adapted an Emeril Lagasse recipe for bacon and cheddar scones. I know what I’m about to say is blasphemous in many circles, but I’m going to say it anyway…I don’t love bacon! I mean, I like it just fine but I’m not in the camp that bacon makes everything better…sorry folks! So I opted for Canadian bacon (it’s more “hammy”) which appealed to me just a bit more. With or without the bacon, these savory scones were killer and I will definitely serve these again.

Ham and Cheese Scones


  • 1/3 cup Canadian bacon or ham cut into 1/4″ cubes.
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 stick unsalted butter, cut into pieces
  • 6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
  • 1/2 cup thinly sliced green onions
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup heavy cream, plus 2 tablespoons


Preheat the oven to 400 degrees F.

Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the ham. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.

Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm. ENJOY!!!!!

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