Country Ham Scones


These Country Ham Scones elevate a southern staple ingredient in this priceless afternoon tea necessity. 

Country Ham Scones
Yield: 25 scones • Preparation: 25 minutes • Bake: 7 to 8 minutes
Write a review
  1. 2 cups self-rising flour, such as White Lily
  2. 1 teaspoon cracked black pepper
  3. 4 tablespoons cold butter, cut into pieces
  4. ½ cup finely chopped cooked country ham
  5. 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  1. Preheat oven to 450°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour and pepper, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add ham, stirring until incorporated.
  4. Add 1 cup cream, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn dough out onto a lightly floured surface, and knead gently 3 to 4 times. Using a rolling pin, roll dough to a 1-inch thickness. Using a 1½-inch square cutter, cut 25 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones lightly with remaining 1 tablespoon cream.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 7 to 8 minutes.
  1. • To crack peppercorns, place them in a heavy-duty resealable plastic bag, and tap with a rolling pin or meat mallet to crush. If using already ground black pepper, reduce amount to ½ teaspoon.
TeaTime Magazine

  From TeaTime May/June 2009

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.