Step 1 of 15
One-Bowl Ham and Gruyere Scones
Seal the butter in a small container and freeze until firm, at least 45 minutes.
PRO TIP If you don't have time to freeze the butter, just be sure it gets nice and cold.
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Step 2 of 15
One-Bowl Ham and Gruyere Scones
Preheat the oven to 400°F.
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Step 3 of 15
One-Bowl Ham and Gruyere Scones
Line a baking sheet with parchment paper or grease with butter.
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Step 4 of 15
One-Bowl Ham and Gruyere Scones
Chop the ham into small pieces and coarsely shred the cheese. Set aside.
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Step 5 of 15
One-Bowl Ham and Gruyere Scones
Place the flour, baking powder, baking soda, salt, and pepper in a large bowl and whisk to combine.
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Step 6 of 15
One-Bowl Ham and Gruyere Scones
Grate the frozen butter into the flour mixture using the largest holes on a box grater. Toss with your fingers to combine, separating any clumps as needed.
PRO TIP If you didn't freeze the butter, you can use cold, cubed butter and rub into the flour with your fingers.
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Step 7 of 15
One-Bowl Ham and Gruyere Scones
Add the ham and cheese and stir to combine.
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Step 8 of 15
One-Bowl Ham and Gruyere Scones
Pour the heavy cream into a measuring cup, add the eggs, and whisk to combine.
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Step 9 of 15
One-Bowl Ham and Gruyere Scones
Pour the cream mixture into flour mixture and stir just until evenly incorporated.
PRO TIP Scrape the measuring cup well, as you will be reusing it to make the egg wash. Wipe with a paper towel if necessary.
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Step 10 of 15
One-Bowl Ham and Gruyere Scones
Transfer the dough to a floured work surface. Gather into a ball and knead for one or two turns, just to smooth out the surface. Lightly flour dough and pat into an 8-inch circle. Cut into eight wedges, using a bench scraper or knife. Arrange the wedges on the prepared baking sheet.
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Step 11 of 15
One-Bowl Ham and Gruyere Scones
Whisk the egg and salt together in the measuring cup and brush onto tops of scones.
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Step 12 of 15
One-Bowl Ham and Gruyere Scones
Bake the scones on middle rack of oven for 8 minutes.
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Step 13 of 15
One-Bowl Ham and Gruyere Scones
Rotate pan and continue baking until scones are nicely browned on top, about 10 minutes.
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Step 14 of 15
One-Bowl Ham and Gruyere Scones
Check to see that scones are done. Remove from oven or add time as needed.
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Step 15 of 15
One-Bowl Ham and Gruyere Scones
Let scones cool on the baking sheet for about 5 minutes, then serve warm. Scones are best eaten the day they are made, but can be wrapped in plastic wrap and refrigerated for up to three days.