Ham and Cheddar Scones with Rosemary Cherry Sauce
Savory scones studded with smoky ham and sharp cheddar cheese, enhanced with fresh rosemary and served alongside a sweet-savory cherry preserve sauce. The buttermilk creates tender, flaky scones while the rosemary ties together the savory elements with the fruity sauce. Perfect for brunch entertaining, holiday gatherings, or an breakfast. These scones offer a delightful contrast between the rich, cheesy interior and the bright, herb-infused cherry accompaniment that sets this version apart from traditional sweet scones.
Ingredients
- 2 ¾ cups Pillsbury BEST Self-Rising Flourall-purpose flour + baking powder1:1 plus 1 tsp baking powder per cupnoneadds gluten
use 2 3/4 tsp baking powder total
- ½ cup cold butter, cubed
- 1 cup smoked ham, choppedcooked bacon3/4:1none
smokier flavor, crispier texture
- 1 cup sharp Cheddar cheese, shredded
- 2 teaspoons fresh rosemary, finely chopped
- 1 cup buttermilk
- 2 tablespoons buttermilk
- 2 tablespoons water
- ¾ teaspoon black pepper
- ½ teaspoon black pepper
- 1 ¾ cups cherry preservesapricot preserves1:1none
different fruit flavor profile
Instructions
- 1
Heat oven to 375°F and line large cookie sheet with parchment paper
- 2
Mix flour and black pepper in large bowl
- 3
Cut in butter with pastry blender until mixture resembles coarse crumbs
- 4
Stir in ham, cheese and rosemary and mix well
- 5
Add buttermilk and water, stirring just until moistened
- 6
Turn dough onto floured surface and gently knead 2 to 3 times
- 7
Divide dough in half and pat each into 6-inch round on cookie sheet
- 8
Cut each round into 8 wedges and place 1 inch apart
- 9
Brush scones with remaining buttermilk
- 10
Bake 30 to 35 minutes until golden brown
- 11
Remove to cooling rack
- 12
Mix cherry preserves with remaining rosemary and black pepper
- 13
Serve sauce with warm scones
Tips
Keep butter cold and work quickly to ensure flaky scone texture
Don't overmix the dough - just stir until ingredients are combined
Brush with buttermilk before baking for a beautiful golden color
Good to Know
Store covered at room temperature for 2 days or refrigerate up to 5 days
Can make dough and shape scones up to 1 day ahead, refrigerate covered
Best served warm, can reheat briefly in 300°F oven
Common Mistakes
Don't overmix dough to avoid tough scones
Keep butter cold to ensure flaky layers
Substitutions
use 2 3/4 tsp baking powder total
smokier flavor, crispier texture
FAQ
Can I freeze these scones?
Yes, freeze baked scones up to 3 months. Thaw and reheat in 300°F oven for 5-8 minutes before serving.
What if I don't have self-rising flour?
Use all-purpose flour and add 2 3/4 teaspoons baking powder total for the same leavening effect.
Can I make the sauce ahead?
The rosemary cherry sauce keeps refrigerated for up to 1 week and can be served at room temperature.