Lunchtime scones

Scones baked with all the ingredients for a sandwich incorporated to the dough. They best when warm.


2 c flour (all purpose flour, unsifted)
1 T paprika (optional)
1 t sugar
1⁄4 t salt
1⁄4 t pepper (ground pepper)
1 t mustard (dry mustard)
1⁄2 c butter (unsalted butter, cut into chunks)
2 egg
1⁄2 c milk (ant 1 Tbs extra)
3⁄4 c ham (cooked ham, chopped)
1 c cheese (grated, Cheddar cheese)
1⁄4 c scallion (or to taste, chopped)


Heat the oven to 425º F. Grease a baking sheet.

In a large mixing bowl whisk flour, baking powder, paprika, sugar, salt, pepper, and dry mustard. Add in chunks of butter until mixture resembles course crumbs. 

In a smaller mixing bowl whisk together eggs and 1/2 cup of milk. Add egg mixture to the flour mixture and stir. Add cut up ham, cheese, and scallions.

Put dough on a lightly floured surface and roll into a ball. Then flatten and roll out until about 1/2 inch thick just like you would roll out pizza dough or cookie dough.

Cut the circle into wedges. Alternatively, cut circles with a cookie cutter or a glass. Place them on the prepared baking sheet.

Bake until golden brown, 15-18 minutes.

4 servings
Cooking time


Buy precooked ham cubes at store, or use leftovers.

Use your pizza cutter to make cutting the dough easier.

You can add other ingredients to the dough, such as chopped sun-dried tomatoes, cooked spinach or herbs, fresh and chopped or dried.

Cheese and tomato scones, cut into wedges.