These scones are best served the day they are baked, but baked scones, as well as the dough freeze well.


  • 3 cups all-purpose flour

  • ¼ cup sugar

  • 1 Tbsp baking powder

  • 1/2 tsp salt

  • ¾ cup unsalted butter, cold

  • 1 cup buttermilk, plus extra for brushing

  • 1 cup diced Black Forest ham, cut into ½-inch pieces

  • 1 cup chopped scallions (green onions)

  • Lemon Herb Chevre

  • Makes 1 cup

  • 6 oz fresh chevre (goat cheese)

  • 1 tsp finely grated lemon zest

  • 2 Tbsp fresh lemon juice

  • 2 Tbsp sour cream or buttermilk

  • 2 Tbsp finely chopped fresh dill

  • 1 Tbsp finely chopped fresh mint

  • salt & pepper


  • 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.

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