Gruyere Scones with Serrano Ham and Thyme
Mother’s Day is this weekend! Many of us will probably be using Face Time or Skype to celebrate with mom – or our mom figures – this year. We usually celebrate with an all-out-brunch, as that’s our favorite meal of the weekend. Even if you can’t physically celebrate with your mom you can still have a virtual brunch with her by sharing this recipe for Gruyere Scones with Serrano Ham and Thyme. If you’re lucky and your mom lives nearby, you can make a batch and drop them on her porch. You will be her favorite kid!
We love Gruyere Scones with Serrano Ham and Thyme for brunch with a nice fruit salad. They are equally delicious as an accompaniment to a bowl of soup or a salad dinner…or on their own as a mid-afternoon snack.
We hope all mother’s out there have an amazing day this Sunday…however you choose to celebrate!
Jump to Recipe
Combine flour, sugar, soda, salt, pepper, butter and cheese and freeze for 15 minutes.
Turn dough out onto floured surface and knead 5-10 times.
Pat dough into an 8″ circle.
Cut into 8 wedges.
Evenly space on prepared baking sheet, brush with egg wash and sprinkle with salt.
Allow to cool a on baking sheet for a few minutes before serving.
Gruyere Scones with Serrano Ham and Thyme
Ingredients
- 3 cups (13 oz) all-purpose flour
- ¼ cup (1.75 oz) granulated sugar
- 1 TBS baking powder
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ cup (4 oz) cold unsalted butter, grated
- ¾ cup (3 oz) freshly grated Gruyère cheese
- 3 oz package Serrano ham chopped
- 2 TBS chopped fresh thyme
- 1 cup whole milk
- 2 large eggs
- 1 TBS heavy whipping cream
- Flake sea salt
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and pepper. Add cold butter and Gruyère, tossing to coat. Cover and freeze for 15 minutes. Stir in ham and thyme.
- In a small bowl, whisk together milk and 1 egg. Add milk mixture to flour mixture, stirring and folding just until moistened.
- Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Shape dough into an 8-inch circle. Using a bench scraper or sharp knife, cut into 8 wedges. Place about 1½ inches apart on prepared pan.
- In a small bowl, whisk together cream and remaining 1 egg. Brush egg wash onto scones. Sprinkle with flake sea salt.
- Bake until golden brown, 15 to 20 minutes. Let cool slightly; serve warm.
I made these this morning. Not being big into pork, I substituted thick cut turkey bacon (not my favorite brand) for the ham. I have started weighing my ingredients when I bake now, and I can’t stress enough to anyone reading this that it is the key to getting consistent results. I just have a cheap scale from Target, but it has a tare feature that zeros out with your bowl or whatever and just measures the ingredients.
Thought they turned out great, and I shared some with The Neighbor Who Bakes. She loved them as well. Thanks for putting your recipes out there for the world. The Orange Creamsicle Bars are amazing as well, I have made them several times, having a couple of orange trees in the yard.
Thank you for you comment, Steve! We are so happy that you have tried some of our recipes and enjoyed them. We absolutely agree with you that weighing ingredients is the key.