This is a perfect scone for accompanying your morning eggs or in a lunch with my spicy Sriracha pickled eggs. The cranberries add a sweetness I enjoy with ham. As for cheese, use any kind you prefer.


Recipe Summary

25 mins
25 mins
50 mins
6 large scones


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Prepare a rack in the lowest position. Line a medium sheet pan with parchment paper.

  • Sift flour and baking powder into a medium bowl. Whisk in Parmesan cheese, sugar, salt, black pepper, and red pepper flakes. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs, keeping butter as cold as possible. Fold in ham, cranberries, sun-dried tomatoes, and green onions until combined.

  • Mix yogurt, cream, and milk together in a small bowl. Stir gently into flour mixture until dough is moistened.

  • Turn dough out onto a lightly floured surface and pat into a rectangle no less than 1 inch thick. Cut in 1/2 down the longer side, then cut each new 1/2 into 3 pieces for a total of 6.

  • Arrange scone pieces evenly onto the prepared pan. Sprinkle with Cheddar cheese until covered to your liking.

  • Bake on the lowest rack of the oven until light golden brown, 25 to 30 minutes.

Cook's Note:

Substitute additional cream for the yogurt if you prefer.

Nutrition Facts

458 calories; protein 15g; carbohydrates 53g; fat 21.8g; cholesterol 64.6mg; sodium 1384.1mg. Full Nutrition