Would it have been Easter without ham? Probably… but I just didn’t want to find out.

These scones are as Easter time as it gets. Yummy ham, butter, some eggs and fresh scallions from my mother’s garden combined with a few other ingredients made an exceptional treat. I went out in my wellies and apron multiple times last weekend to snip the tops off of fresh green onions popping up out of the ground. It was as good as it gets. Warm air, the sun on my face and fresh seasonal ingredients that were to be crafted into delectable dishes to share with family and friends.

I don’t think I have ever met a scone I didn’t like. Scones are always so good and deeply satisfying. These were wonderful with afternoon tea since they are pretty much a meal on their own. As for the lemon herb chevre, it was absolutely amazing. We felt that it overpowered the scones and maybe they would be just as good with a little butter on top so that you would be able to taste the subtle flavors. I don’t think I will make these two recipes together again, but I will be making them separately. The goat cheese would be good on anything! As a dip, on a bagel, or even with some plain scones. Mm mm good!

Ham and Scallion Scones

3 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, cold

1 cup buttermilk, plus extra for brushing

1 cup diced black forest ham, cut into 1/2″ pieces

1 cup chopped scallions (green onions)

Lemon Herb Chevre

6 ounces fresh chevre (goat cheese)

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

2 tablespoons sour cream or buttermilk

2 tablespoons finely chopped fresh dill

1 tablespoon finely chopped fresh mint

salt and pepper

Ham and Scallion Scones

Preheat oven to 375F and line a baking tray with parchment paper.

In a large bowl, stir flour, sugar, baking powder and salt to blend. Cut in butter with a pastry cutter or two knives until a rough, crumbly texture (I favour this method over a mixer or food processor). Stir in buttermilk, ham and scallions and once half combined, turn dough onto a clean work surface. Using your hand, flatten and fold the dough a few times, incorporating the dry crumbs at the same time, until you can shape dough into a disc. Cut disc into 8 wedges and arrange on prepared baking tray. Brush tops with buttermilk and bake for about 18 minutes, until a rich, golden colour. Serve warm or at room temperature.

Scones are best served the day they are baked, but baked scones, as well as the dough freeze well.

Lemon Herb Chevre

Beat chevre, zest, lemon juice and sour cream or buttermilk until fluffy. Stir in herbs, season to taste and chill until ready to serve.