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These flavorful scones get their buttery flavor from cream, not butter. So, there's no butter to chill and cut in. To make it even easier, these scones don't require forming them into shapes. Simply drop the dough into rustic rounds. Scones don't get any easier than this! This is the same method I use for my popular Fruit Cream Drop Scones.

Perfect for any meal! These scones are perfect with eggs for breakfast or brunch and are equally good with a bowl of hearty soup for lunch or dinner. Each one has 11 grams of protein, making them a hearty snack, too.

Use up leftover ham! These scones are a great way to use up leftover ham. When I have ham leftover from a big meal, I chop and freeze the ham in 1-cup portions to have on hand for making a quick batch of these scones.

Taste-tested for you! When I first made these scones, I shared them with the hard-working team at my sons' company, LACRM. They were more than happy to be my tasters and gave these scones a big thumbs up!

Here's how to make these easy, totally yummy scones.

Step-by-step photos for making
Ham, Cheddar, Scallion Drop Scones

Step 1. Assemble the ingredients:

• all-purpose flour
• baking powder
• salt
• black pepper
• sugar
• cold heavy (whipping) cream

• DON'T HAVE HEAVY CREAM? No problem. I learned from King Arthur Baking Company that if you have milk and butter on hand, there's an easy substitution. In place of 1-1/3 cups heavy cream, combine 2/3-cup 2% or whole milk with 2/3-cup butter (cut into 1/2-inch thick slices). Heat in the microwave (approx. 1 minute) just until there are a few unmelted bits; whisk with a fork until all butter melts in.  Do this first and let it cool a bit in the fridge while prepping the other ingredients. (It can be warm, but not hot--don't let the butter harden again.) Add the milk/butter mixture in the recipe where it calls for cream. 

• scallions (aka green onions), chopped
• fully cooked ham, diced into 1/2 pieces (any ham will do--deli ham slices or ham cut from larger baked ham)
• sharp cheddar cheese, grated and divided (I recommend grating block cheese rather than using pre-shredded cheese that has additives that prevent it from melting properly.)

Step 2. Whisk together the dry ingredients: flour, baking powder, sugar, salt, black pepper.

Step 3. Add the ham, cheese, and scallions; toss with a fork until they are evenly coated with the flour mixture.

view favorites on Amazon (affiliate links):  wire whisk, rubber spatula

Step 4. Add the heavy cream and stir with a stiff spatula or wooden spoon just until there are no dry bits left. Don't overmix. The mixture will be very thick and sticky.

Step 5. Divide dough into 8 equal portions and arrange 2" apart on a large baking sheet. A heaping large scoop or 1/3 cup measuring cup works well. (Spray them between each scoop to prevent sticking.) Use your fingers to slightly flatten the scones and smooth any shaggy stray bits. If the dough sticks to your hand, wet your fingers with water, shake off excess, and use dampened fingers to smooth scones.

Step 6. Top each scone with shredded cheese, pressing to adhere. Sprinkle tops with freshly ground black pepper.

view on Amazon (affiliate links):  large scoop, 13x18 baking sheet (half sheet), parchment paper (precut to a perfect fit for half-sheet pans)

Step 7. Bake for 25 to 30 minutes, until lightly browned with an internal temperature of 190 degrees F. If cheese begins to over-brown, loosely cover with sprayed foil in final minutes.

Enjoy! Scones may be eaten warm or at room temperature. You can garnish with a sprinkle of some additional chopped scallions over the top, if you like.

These scones have amazing flavor. They are always a winner at our table.

STORE baked rolls in a covered container in the refrigerator up to 3 days. (Do not store at room temperature. The ham can spoil if not refrigerated.)

TO REFRESH 1- to 3-DAY-OLD SCONES: 

• Quickest method--Zap in the microwave for 15 seconds. 
• Best method-- Place in 350 degree F oven or toaster oven uncovered for 8-10 minutes. 

TO MAKE-AHEAD AND FREEZE UNBAKED SCONES: Place unbaked scones on a baking sheet and freeze until solid. Then transfer to an airtight plastic freezer bag and press out as much air as possible. May be frozen for up to one month. Bake frozen scones according to the recipe, adding 5 or so minutes to baking time.

TO FREEZE AND REHEAT BAKED SCONES: Wrap each baked scone individually in plastic wrap or foil; insert into plastic freezer bag or container. To reheat one frozen scone, remove wrapping, place on a plate in microwave, and cook at 50% power until heated through.

Make it a Yummy day!

Monica

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Cream Drop Scones With Ham, Cheddar and Scallions

By Monica              Servings: 8 scones

Ingredients

• 2 cups (8.5 oz) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
• 1 tablespoon sugar
• 1/4 teaspoon freshly ground black pepper (plus more for sprinkling top)
• 1 heaping cup (7 oz) 1/2" diced cooked ham*
• 1/4 cup chopped scallions (green onions); plus more for optional garnish
• 1 cup (4 oz) block sharp cheddar cheese, shredded and divided
• 1-1/3 cups heavy (whipping) cream (see substitution**)

Directions

*ANY HAM WILL DO--deli ham slices or ham cut from larger baked ham.

**SUBSTITUTION FOR HEAVY CREAM. In place of 1-1/3 cups heavy cream, combine 2/3-cup 2% or whole milk with 2/3-cup butter (cut into 1/2-inch thick slices). Heat in the microwave (approx. 1 minute) just until there are few unmelted bits; whisk with a fork until all butter melts in.  Do this first and let it cool a bit in the fridge while prepping the other ingredients. (It can be warm, but not hot--don't let the butter harden again.) Add the milk/butter mixture in the recipe where it calls for cream.
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Preheat oven to 400 degrees F (or 375 convection). Line a large baking sheet (13x18) with parchment paper or silicone mat. Set aside.

MIX DOUGH
In large bowl, whisk together flour, baking powder, salt, pepper, and sugar. If ham is wet, pat dry with paper towel. Add ham, scallions, and 1/2 cup cheese; toss with a fork to coat everything with flour mixture, breaking up any clumps. Add cream and stir just until no dry bits are visible. Don't over-mix. Dough should be thick and sticky.

FORM SCONES:
Drop in 8 equal portions, a generous 1/3-cup each, 2" apart onto baking sheet. (A large scoop makes this task easier; spray between each scoop.) Flatten slightly with damp fingers and smooth out any shaggy, stray bits. Sprinkle top of each scone  with remaining shredded cheese. Sprinkle tops lightly with freshly ground black pepper.

BAKE SCONES:
Bake for 25 to 30 minutes, until lightly browned and internal temperature of 190 degrees F. If cheese begins to over-brown, loosely cover with sprayed foil in final minutes. May be eaten warm or room temperature. OPTIONAL: garnish with additional chopped scallions.

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STORE baked rolls in covered container in refrigerator up to 3 days. (Do not store at room temperature. The ham can spoil if not refrigerated.)

TO REFRESH 1- to 3-DAY-OLD SCONES:
--Quickest method--Zap in the microwave for 15 seconds.
--Best method-- Place in 350 degree F oven or toaster oven uncovered for 8-10 minutes.

TO MAKE-AHEAD AND FREEZE: Place unbaked scones on a baking sheet and freeze until solid. Then transfer  to an airtight plastic freezer bag and press out as much air as possible. May be frozen for up to one month. Bake frozen scones according to the recipe, adding 5 or so minutes to baking time.

TO FREEZE AND REHEAT BAKED SCONES: Wrap each baked scone individually in plastic wrap or foil; insert into plastic freezer bag or container. To reheat one frozen scone, remove wrapping, place on plate in microwave, and cook at 50% power until heated through.

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