Ingredients
6
6 servings
- •2 cups all-purpose flour
- •1 tablespoon baking powder
- •¼ cup grated Parmesan cheese
- •2 teaspoons white sugar
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •1 teaspoon red pepper flakes (Optional)
- •4 tablespoons cold butter, cut into small pieces
- •1 cup diced cooked ham
- •½ cup dried cranberries
- •3 sun-dried tomatoes, finely chopped (Optional)
- •¼ cup chopped green onions
- •6 tablespoons plain yogurt
- •6 tablespoons heavy cream
- •¼ cup milk
- •⅓ cup shredded Cheddar cheese, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Prepare a rack in the lowest position. Line a medium sheet pan with parchment paper.
- Sift flour and baking powder into a medium bowl. Whisk in Parmesan cheese, sugar, salt, black pepper, and red pepper flakes. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs, keeping butter as cold as possible. Fold in ham, cranberries, sun-dried tomatoes, and green onions until combined.
- Mix yogurt, cream, and milk together in a small bowl. Stir gently into flour mixture until dough is moistened.
- Turn dough out onto a lightly floured surface and pat into a rectangle no less than 1 inch thick. Cut in 1/2 down the longer side, then cut each new 1/2 into 3 pieces for a total of 6.
- Arrange scone pieces evenly onto the prepared pan. Sprinkle with Cheddar cheese until covered to your liking.
- Bake on the lowest rack of the oven until light golden brown, 25 to 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 458
- Carbohydrate: 53g
- Fat: 22g
- Fiber: 4g
- Protein: 15g
- Sugar: 15g
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