These scones are best served the day they are baked, but baked scones, as well as the dough freeze well.
Preheat oven to 375F (190C) and line a baking tray with parchment
In a large bowl, stir flour, sugar, baking powder and salt to blend. Cut in butter with a pastry cutter or two knives until a rough, crumbly texture (I favour this method over a mixer of food processor). Stir in buttermilk, ham and scallions and once half combined, turn dough onto a clean worksruface. Using your hand, flatten and fold the dough a few times, incorporating the dry crumbs at the same time, until you can shape dough into a disc. Cut disc into 8 wedges and arrange on prepared baking tray. Brush tops with buttermilk and bake for about 18 minutes, until a rich, golden colour. Serve warm or at room temperature.
Lemon Herb Chevre:
Beat chevre, zest and lemon juice until fluffy. Stir in herbs, season to taste and chill until ready to serve.
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