Name: Rosemary, Parmesan, and Ham Scones Recipe
Ingredients: 2 and 1/2 cups all-purpose flour (not packed): Flour is the backbone of any scone recipe. All-purpose flour provides the structure and chewiness we desire. It’s crucial to measure flour correctly – spoon it into your measuring cup and level it off with a straight edge, avoiding packing it down. Packed flour can lead to dry, dense scones. For best results, opt for unbleached all-purpose flour, which has a slightly higher protein content and contributes to a better texture. If you’re looking for a slightly different texture, you could experiment with a mix of all-purpose and pastry flour, but for this recipe, all-purpose works perfectly.; 1/2 teaspoon salt: Salt is a flavor enhancer, and in baking, it’s essential for balancing sweetness and bringing out the other flavors. In savory scones like these, salt is even more critical as it complements the parmesan and ham beautifully. Don’t skip the salt, as it prevents the scones from tasting flat and bland. Regular table salt or fine sea salt works well in this recipe.; 1 tablespoon baking powder: Baking powder is a leavening agent that makes the scones rise and become light and airy. It’s a combination of baking soda and an acid, usually cream of tartar. Make sure your baking powder is fresh for the best results; old baking powder may lose its potency, leading to flat scones. Double-acting baking powder is commonly used and works well here.; 1/2 teaspoon baking soda: Baking soda, also a leavening agent, reacts with acidic ingredients (though minimal in this recipe) and baking powder to create lift. While the main leavening comes from baking powder, baking soda contributes to the overall texture and helps achieve a slightly tender crumb. Using both baking powder and baking soda ensures a good rise and a balanced texture.; 1/3 cup light brown sugar, packed: Brown sugar might seem unusual in savory scones, but it adds a subtle sweetness that balances the saltiness of the parmesan and ham. The molasses in brown sugar also contributes to moisture and a slightly softer texture. Light brown sugar is preferred as it provides a milder sweetness compared to dark brown sugar. Packing the brown sugar ensures accurate measurement.; 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces: Cold butter is arguably the most crucial ingredient for tender, flaky scones. The cold butter, when mixed into the dry ingredients, creates pockets of fat that melt during baking, resulting in a light and crumbly texture. Unsalted butter is recommended to control the salt content, especially since parmesan and ham are already salty. Cutting the butter into tiny pieces makes it easier to incorporate into the flour mixture and ensures it stays cold. For best results, you can even freeze the butter for 10-15 minutes before cutting it.; 1 large egg, at room temperature: Eggs add richness, moisture, and structure to the scones. Using a room temperature egg ensures it emulsifies better with the other ingredients, creating a smoother dough. If you forget to take your egg out of the refrigerator, you can quickly warm it by placing it in a bowl of warm (not hot) water for a few minutes.; 3/4 cup plus 2 tablespoons whole milk (full-fat): Milk provides moisture and helps bind the ingredients together. Whole milk is preferred over low-fat or skim milk because its higher fat content contributes to a richer flavor and a more tender crumb. The amount of milk might need slight adjustment depending on the humidity and the dryness of your flour, but start with the specified amount and add a tablespoon at a time if the dough seems too dry.; 4 ounces Parmesan cheese, shredded: Parmesan cheese is the star of the savory flavor profile. Its salty, nutty, and slightly sharp taste complements the rosemary and ham beautifully. Freshly grated parmesan is highly recommended for the best flavor and texture. Pre-shredded parmesan often contains cellulose, which can affect melting and texture. Use a good quality Parmesan Reggiano for the most authentic flavor.; 4 ounces ham, diced: Ham adds a savory, salty, and meaty element to the scones. Diced ham provides little pockets of deliciousness throughout the scone. You can use leftover cooked ham, deli ham, or even prosciutto for a more intense flavor. Ensure the ham is diced into small pieces so it distributes evenly in the dough and doesn’t make the scones too bulky. You can also experiment with different types of ham, such as smoked ham or Black Forest ham, for variations in flavor.; 1/4 cup fresh rosemary, chopped: Fresh rosemary provides a fragrant, piney, and slightly peppery aroma and flavor that is quintessential to these scones. Fresh rosemary is significantly more flavorful than dried rosemary. Chop the rosemary finely to ensure it distributes evenly and doesn’t become overpowering. If you absolutely must use dried rosemary, use about 1 tablespoon and keep in mind the flavor will be less vibrant. Other herbs like thyme or chives could be used as variations, but rosemary is truly the perfect complement to parmesan and ham.

Ingredients

Scale

2 and 1/2 cups all-purpose flour (not packed): Flour is the backbone of any scone recipe. All-purpose flour provides the structure and chewiness we desire. It’s crucial to measure flour correctly – spoon it into your measuring cup and level it off with a straight edge, avoiding packing it down. Packed flour can lead to dry, dense scones. For best results, opt for unbleached all-purpose flour, which has a slightly higher protein content and contributes to a better texture. If you’re looking for a slightly different texture, you could experiment with a mix of all-purpose and pastry flour, but for this recipe, all-purpose works perfectly.

1/2 teaspoon salt: Salt is a flavor enhancer, and in baking, it’s essential for balancing sweetness and bringing out the other flavors. In savory scones like these, salt is even more critical as it complements the parmesan and ham beautifully. Don’t skip the salt, as it prevents the scones from tasting flat and bland. Regular table salt or fine sea salt works well in this recipe.

1 tablespoon baking powder: Baking powder is a leavening agent that makes the scones rise and become light and airy. It’s a combination of baking soda and an acid, usually cream of tartar. Make sure your baking powder is fresh for the best results; old baking powder may lose its potency, leading to flat scones. Double-acting baking powder is commonly used and works well here.

1/2 teaspoon baking soda: Baking soda, also a leavening agent, reacts with acidic ingredients (though minimal in this recipe) and baking powder to create lift. While the main leavening comes from baking powder, baking soda contributes to the overall texture and helps achieve a slightly tender crumb. Using both baking powder and baking soda ensures a good rise and a balanced texture.

1/3 cup light brown sugar, packed: Brown sugar might seem unusual in savory scones, but it adds a subtle sweetness that balances the saltiness of the parmesan and ham. The molasses in brown sugar also contributes to moisture and a slightly softer texture. Light brown sugar is preferred as it provides a milder sweetness compared to dark brown sugar. Packing the brown sugar ensures accurate measurement.

1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces: Cold butter is arguably the most crucial ingredient for tender, flaky scones. The cold butter, when mixed into the dry ingredients, creates pockets of fat that melt during baking, resulting in a light and crumbly texture. Unsalted butter is recommended to control the salt content, especially since parmesan and ham are already salty. Cutting the butter into tiny pieces makes it easier to incorporate into the flour mixture and ensures it stays cold. For best results, you can even freeze the butter for 10–15 minutes before cutting it.

1 large egg, at room temperature: Eggs add richness, moisture, and structure to the scones. Using a room temperature egg ensures it emulsifies better with the other ingredients, creating a smoother dough. If you forget to take your egg out of the refrigerator, you can quickly warm it by placing it in a bowl of warm (not hot) water for a few minutes.

3/4 cup plus 2 tablespoons whole milk (full-fat): Milk provides moisture and helps bind the ingredients together. Whole milk is preferred over low-fat or skim milk because its higher fat content contributes to a richer flavor and a more tender crumb. The amount of milk might need slight adjustment depending on the humidity and the dryness of your flour, but start with the specified amount and add a tablespoon at a time if the dough seems too dry.

4 ounces Parmesan cheese, shredded: Parmesan cheese is the star of the savory flavor profile. Its salty, nutty, and slightly sharp taste complements the rosemary and ham beautifully. Freshly grated parmesan is highly recommended for the best flavor and texture. Pre-shredded parmesan often contains cellulose, which can affect melting and texture. Use a good quality Parmesan Reggiano for the most authentic flavor.

4 ounces ham, diced: Ham adds a savory, salty, and meaty element to the scones. Diced ham provides little pockets of deliciousness throughout the scone. You can use leftover cooked ham, deli ham, or even prosciutto for a more intense flavor. Ensure the ham is diced into small pieces so it distributes evenly in the dough and doesn’t make the scones too bulky. You can also experiment with different types of ham, such as smoked ham or Black Forest ham, for variations in flavor.

1/4 cup fresh rosemary, chopped: Fresh rosemary provides a fragrant, piney, and slightly peppery aroma and flavor that is quintessential to these scones. Fresh rosemary is significantly more flavorful than dried rosemary. Chop the rosemary finely to ensure it distributes evenly and doesn’t become overpowering. If you absolutely must use dried rosemary, use about 1 tablespoon and keep in mind the flavor will be less vibrant. Other herbs like thyme or chives could be used as variations, but rosemary is truly the perfect complement to parmesan and ham.

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Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper; set aside. Preheating the oven to the correct temperature is crucial for even baking. 400°F (200°C) is the ideal temperature for scones, ensuring they bake through without drying out too quickly. Lining the baking sheet with parchment paper prevents the scones from sticking and makes cleanup a breeze. Parchment paper also helps with even browning of the scone bottoms.

In a large bowl add the flour, salt, baking powder, baking soda, and brown sugar; mix well to combine. This step ensures that all the dry ingredients are evenly distributed before adding the wet ingredients. Whisking or using a fork to mix the dry ingredients helps to aerate the flour, which contributes to a lighter texture. Make sure there are no clumps of baking powder or brown sugar.

Cut the butter into small cubes then quickly work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal. Set aside. This is a critical step for achieving the desired scone texture. The goal is to incorporate the cold butter into the flour mixture without melting it. Working quickly and efficiently is key. You can use your fingertips, pressing and rubbing the butter into the flour until it resembles coarse breadcrumbs or small peas. Alternatively, use two forks in a scissor-like motion or a pastry cutter to cut the butter into the flour. Don’t overwork the mixture; you want to leave small pieces of butter intact. Setting aside the mixture at this stage allows the butter to stay cold while you prepare the wet ingredients.

In a small bowl whisk together the egg and milk, beating well to combine. Add the liquid mixture to dry and use a fork to stir everything together until just moistened. Whisking the egg and milk together ensures they are fully combined and slightly aerated. Adding the liquid mixture to the dry ingredients in stages and stirring with a fork is crucial to prevent overmixing. Overmixing develops gluten, which can result in tough, dense scones. Stir just until the dry ingredients are moistened and a shaggy dough forms. It’s okay if there are still some streaks of flour.

Add in the Parmesan cheese, ham, and rosemary and gently fold them into dough with a spatula. Once the dough is just moistened, gently fold in the parmesan cheese, diced ham, and chopped rosemary. Use a spatula and a light hand to distribute the ingredients evenly throughout the dough without overworking it. Folding minimizes gluten development and keeps the scones tender.

Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet. Lightly flour your work surface to prevent the dough from sticking. Gently pour the shaggy dough onto the floured surface. Use your hands to gently pat and shape the dough into an 8-inch circle, about ¾ to 1 inch thick. Avoid kneading or pressing too hard, as this will make the scones tough. Use a sharp knife or a bench scraper to cut the circle into 8 even wedges, like slices of a pie. Carefully transfer each wedge to the prepared baking sheet, leaving some space between them for air circulation.

Bake for 18-20 minutes, or until the tops are lightly golden brown. Bake in the preheated oven for 18-20 minutes, or until the scones are lightly golden brown on top and cooked through. The baking time may vary slightly depending on your oven, so keep an eye on them. A toothpick inserted into the center of a scone should come out clean. The scones should be firm to the touch and have a slightly golden brown color.

Cool for 5 minutes on the tray, then serve warm. Once baked, let the scones cool on the baking sheet for about 5 minutes before transferring them to a wire rack or serving plate. This allows them to set slightly and prevents them from breaking apart. These Rosemary, Parmesan, and Ham Scones are best served warm, when they are at their most tender and flavorful.

Nutrition

Serving Size: one normal portion
Calories: 320-380 calories