Ham and Scallion Scones with Lemon Herb Chevre

1. Preheat oven to 375F (190C) and line a baking tray with parchment
2. 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

1. Beat chevre, zest and lemon juice until fluffy. Stir in herbs, season to taste and chill until ready to serve.