Ham and Gruyère Scones Recipe

Cook Time: 15 minutes

Ingredients

This recipe yields 10 servings. Quantities are scaled automatically if adjusted, but cooking steps remain the same.

• 2 cups all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup butter
• 3/4 cup cooked ham, diced into 1/4-inch pieces
• 3/4 cup Gruyre cheese, coarsely grated
• 1/2 cup heavy cream (more if needed)
• 1 large egg, beaten
• 1 teaspoon water
• 1 pinch salt

Directions

1. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Use a pastry cutter to blend in the butter until the mixture resembles coarse meal or rice.
2. Fold in the diced ham and Gruyre cheese until evenly distributed.
3. Gradually add heavy cream to moisten the flour mixture, forming a soft dough. If the dough feels too dry, add a little more cream, milk, or water.
4. Turn the dough onto a floured surface. Fold and gently stretch it 3-4 times to create layers.
5. Lightly flour a rolling pin and roll the dough to a thickness of 1/2-3/4 inch, turning it a quarter turn occasionally for even thickness.
6. Using a lightly floured 3-inch biscuit cutter, cut out scones by pressing straight down avoid twisting. Reassemble scraps as needed to cut more scones.
7. Line a baking sheet with parchment paper and place the scones on it. In a small bowl, whisk together the egg, water, and a pinch of salt. Brush this mixture over the tops of the scones and refrigerate for 20 minutes.
8. Preheat the oven to 450F (235C). Brush the tops of the chilled scones with the egg wash again before baking.
9. Bake in the center of the preheated oven for 15-20 minutes, until golden and crisp on top. Serve warm or at room temperature.

Nutrition Facts (per serving)

• Calories: 315
• Total Fat: 22g (28% DV)
• Saturated Fat: 13g (67% DV)
• Cholesterol: 84mg (28% DV)
• Sodium: 601mg (26% DV)
• Total Carbohydrate: 21g (8% DV)
• Dietary Fiber: 1g (2% DV)
• Protein: 8g (17% DV)
• Calcium: 159mg (12% DV)
• Iron: 1mg (8% DV)
• Potassium: 91mg (2% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient data may not be available for all ingredients. Consult a doctor or dietitian if following a medically restrictive diet.

The Story Behind Ham and Gruyre Scones

Ham and Gruyre scones trace their origins to the British tradition of savory scones, which began as a versatile accompaniment to tea and meals in the 19th century. While scones were originally sweet, bakers quickly adapted them to include cheese, herbs, and cured meats. The combination of nutty Gruyre cheese and tender ham in these scones reflects both French and Swiss influences, with Gruyre being a key ingredient in French and Swiss cuisine. Over time, these scones became popular as a hearty snack or part of a casual breakfast, blending the richness of cheese with the satisfying texture of flaky, buttery dough.

Regional Characteristics

While scones are traditionally associated with the United Kingdom, Ham and Gruyre scones are particularly popular in regions influenced by European culinary exchanges. In England, they are often enjoyed as part of a brunch spread, while in France and Switzerland, the use of Gruyre gives them a distinctly Alpine flavor profile. The dough is typically lighter and flakier than other savory breads, allowing the ham and cheese to shine. Regional variations may include the addition of fresh herbs like chives or thyme, which enhance the depth of flavor without overpowering the delicate balance between cheese and ham.

How They Differ from Similar Dishes

Compared to other cheese breads or savory pastries, Ham and Gruyre scones are distinguished by their texture and proportion of ingredients. Unlike quiches, which have a custard base, or croissants with layered buttery dough, these scones strike a balance between tender crumb and crispy exterior. The diced ham is evenly distributed throughout the dough, unlike some savory muffins where ingredients may settle at the bottom. Additionally, the use of Gruyre rather than cheddar or other cheeses gives these scones a subtle, nutty complexity that sets them apart from typical ham and cheese pastries.

Where They Are Commonly Served

Ham and Gruyre scones are versatile and can be found in many settings. They are popular in cafes as a breakfast or brunch item, often paired with fresh eggs or a light salad. In the UK, they are served as part of a casual afternoon tea alongside butter and chutney. Some gourmet restaurants include them as a side for soups or charcuterie boards. They are also a favorite for home bakers preparing a cozy weekend breakfast or snack due to their simple preparation and rich flavor.

Interesting Facts

• Gruyre cheese used in these scones is aged for several months, giving it a distinct nutty flavor that intensifies when baked.
• Despite being a savory scone, they can be adapted for sweet-savory pairings, such as serving with fig jam or honey.
• The technique of gently folding the dough enhances flakiness without overworking it, which is key to achieving the perfect texture.
• These scones are often mistaken for savory biscuits in the United States, though traditional scones have a lighter, more delicate crumb.
• Ham and Gruyre scones can be frozen before baking, making them a convenient option for quick, gourmet-style breakfasts.

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