Spring Onion Ham and Ricotta Scones
These Spring Onion Ham and Ricotta Scones scones are so super tender and there are a few tips here that will ensure this will become your go-to scone recipe!!
Servings: 12
Ingredients
- 2 cups cake and pastry flour, plus more for forming/rolling (you can also use all purpose flour)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons sugar
- 1/3 cup cold butter
- ½ cup spring onion, chopped
- 1/2 cup cooked ham, diced
- 1/2 cup fresh parsley, minced
- 1 cup ricotta cheese
- ⅔ cup milk
- 1 large egg, beaten for egg wash
- sea salt
- black pepper
Instructions
- Preheat oven to 425 degrees.
- Whisk together flour, baking powder, sugar, and salt in a large bowl. Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.
- Stir in onions, ham and parsley. Add ricotta cheese, then add milk and stir until just combined.
- Turn dough out onto a heavily floured surface. Gather the dough together (it may be wet so you can add more flour to the top) and pat dough into a 9-inch rectangle. Dip knife into flour and cut dough into 12 equal pieces.
- Transfer scones to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle tops with sea salt and pepper.
- Bake for 15-20 minutes or until scones are golden brown.
Notes
I've always believed that scones are best hot out of the oven! You can absolutely bake all of these, wrap them tightly and freeze them. But I think freezing them raw and baking them as you need them is the way to go! Just make sure you wrap them up tightly before tucking them away into the freezer.