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Ham Parmesan and Rosemary Scones

These savoury scones are perfect for serving any time of day!
Course Breakfast, Brunch, Snack
Cuisine American, British, Western
Prep Time 10 minutes
Cook Time 18 minutes
Servings 8
Calories 466kcal


Ham Parmesan and Rosemary Scones Ingredients:

  • 591 ml (2 1/2 cups) all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter grated
  • 1 large egg
  • 96 grams (3/4 cup) buttermilk plus extra for brushing
  • 85 grams (2/3 cup) parmesan cheese grated
  • 6 slices of parma ham chopped
  • 4 tablespoons of fresh chopped rosemary


Ham Parmesan and Rosemary Scones Instructions:

  • Preheat the oven to 204C /400F.
  • Line a baking sheet with parchment paper (you may need 2 trays).
  • In a mixing bowl, combine together flour, sugar, baking powder, and salt.
  • Add the grated butter and combine until the mixture looks like coarse crumbs. Then add the Parmesan cheese and 3 tablespoons of the chopped rosemary.
  • Next, mix in the egg and buttermilk until just combined, being careful not to over mix the dough. Then gently fold in the Parma ham.
  • Turn the dough out onto a floured surface and then pat into a 1-inch thick square.
  • Cut the dough into 8 wedges, then lightly press remaining tablespoon of rosemary on top of wedges.
  • Place scones about 2 inches apart on the already prepared baking sheets, and brush with remaining buttermilk.
  • Place the preheated oven and bake for 16-18 minutes, or until the scones are golden brown and a skewer inserted in the middle comes out clean.
  • Allow the scones to cool for a couple of minutes, then serve warm.


Calories: 466kcal | Carbohydrates: 61g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 380mg | Potassium: 283mg | Fiber: 2g | Sugar: 4g | Vitamin A: 512IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 4mg