Sourdough Ham and Cheese Scones
My sourdough ham and cheese scone recipe is the perfect way to use up leftover ham! They're savory, with pieces of sharp cheddar and savory ham in each bite. I love serving them for breakfast or lunch, but they'd make a great snack, too. Like all scone recipes on PBH, it's simple and easy. I hope you love this recipe as much as my husband and I do!
Ingredients
- 2 cups all-purpose flour (I use organic, unbleached)
- 1 tsp sea salt
- 2 tsp baking powder (I use aluminum-free)
- 6 Tbsp cold stick butter (unsalted or salted)
- 1 cup uncured ham, diced into pieces
- 2 cups shredded sharp cheddar cheese (mild or medium cheddar work great also)
- 1 cup fed sourdough or discard
- 3/4 cup milk (I use whole milk)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
Make Dough
- Add flour, sea salt, and baking powder to a mixing bowl. Stir to combine.
- Add butter by using a large holed grater or cutting it into the mixture with a fork until pea-sized pieces form. Stir to evenly distribute.
- Add diced ham and shredded cheese. Stir to evenly distribute.
- Add sourdough discard and milk. Mix until most of the flour mixture is combined (it’s okay if a little is leftover) then use your hands to completely incorporate everything. Your dough will be a little sticky, this is normal. (If it’s very wet & sticky your starter is more hydrated just add a little extra flour. If it’s not coming together your starter is less hydrated just add a little extra milk.)
- OPTIONAL: If you’d like to long ferment the dough for more fermentation benefits (the cultures will ferment all other ingredients) chill, covered, in the fridge for 12-24 hours before baking. You don’t have to do this, it’s completely optional!
Shape Scones
- Lightly dust counter and turn out dough. Knead for 10-15 seconds. Use your hands to shape it into a 2-3-inch thick disk.
- Make sure there is a dusting of flour under the dough then take a knife or bench scraper and cut disk into 8 pieces, like a pie.
Bake Scones
- Place scones on the prepared baking sheet one by one, about 2 inches apart.
- Bake for 20-24 minutes until the bottoms are golden brown (you can stick a toothpick into the center of one, if it comes out clean they’re done). Place on a cooling rack and enjoy!
Notes
Please see blog post for storage information and all kinds of helpful tips plus serving ideas.
Sourdough Baking Disclaimer – I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard.
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A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes here on Plum Branch Home are created with purpose and cherished in our own home. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
Here at Plum Branch Home we’re serving God by loving our families one simple, wholesome, made from scratch recipe at a time!