Ham and Gruyère Scones

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 0.75 cups butter
• 0.75 cups cooked ham
• 0.75 cups Gruyère cheese
• 0.5 cups heavy cream
• 1 large egg
• 1 teaspoon water
• 1 pinch salt

Instructions

1. 1

   Combine flour, sugar, baking powder, and salt in a large mixing bowl. Use a pastry cutter to cut butter into flour mixture until it resembles rice or coarse meal. Stir in ham and Gruyère until evenly mixed.

2. 2

   Moisten flour mixture with cream, until dough begins to come together. Add a bit more cream, milk, or water if dough seems dry.

3. 3

   Turn out on a floured work surface and fold dough onto itself. Gently stretch dough, turning and folding 3 or 4 times. Lightly flour a rolling pin and roll dough out 1/2- to 3/4-inch thick, turning dough a quarter turn occasionally.

4. 4

   Cut scones with a lightly floured 3-inch biscuit cutter; press cutter straight down, without twisting. Pat dough scraps together and cut as needed. Line a baking sheet with parchment; place cut scones on the sheet.

5. 5

   Whisk egg, water, and pinch salt together in a small bowl. Brush tops of scones with egg wash, and refrigerate for about 20 minutes.

6. 6

   Preheat the oven to 450 degrees F (235 degrees C). Brush the top of the scones with the egg mixture again.

7. 7

   Bake scones in the center of the preheated oven until tops are crispy and lightly browned, 15 to 20 minutes. Serve warm or at room temperature.