This blog post is sponsored by Uncommon Flavors of Europe. All opinions are my own.
Do you ever eat scones for an appetizer or for dinner? We typically eat sweet or fruity scones for breakfast or afternoon tea. While sweet scones are a huge hit in my house, I love a good savory scone and these Ham and Asiago Cheese Herb Scones hit the spot. This weekend I am hosting our neighborhood holiday dinner and to keep things cozy I thought tomato soup with warm, cheesy ham scones would be perfect.
What are your feelings on scones? We have all had those dry as can be scones that no matter how much butter, jam or clotted creme you add they are still….dry. Not these scones, they are fluffy inside and golden outside. The best part of these scones is the tasty ham and the chunks of melted Asiago cheese inside. Plus all the savory herbs that add that perfect amount of flavor.
Does your family love cheese as much as mine? We go out of our way to find different cheeses to taste and share. Visiting specialty cheese shops is the highlight of my day. Today I want to share with you the authentic Asiago PDO cheese which is in partnership with Uncommon Flavors of Europe.
When buying Asiago PDO ( Protected Designation of Origin) you are guaranteed that this certification is for foods from Europe that have specific origins and are produced with strict standards. As they say, this cheese is the real deal.
If you haven’t tried Asiago cheese go out and buy your self a nice wedge either aged or fresh; both are delicious
Aged Asiago ( Stagionato) – This hard cheese has a sharp nutty flavor and is delicious eaten by itself or grated over pasta, soup or salads. Aged Asiago is delicious baked with poultry or in bread for a cheesy tangy flavor.
Fresh Asiago (Fresco) – This semi-soft cheese is sweet, buttery and a bit tangy. This cheese is delicious on its own or paired with bread and crackers or baked into bread and paninis.
If you are new to scone baking they really are very quick and easy to make and they bake in about 20 – 25 minutes. Either sweet or savory you can add a variety of ingredients to the basic dough from fruits, nuts, cheese, and herbs.
Usually, when I have tomato soup I want a grilled ham and cheese sandwich; it’s my favorite comfort meal. However, making grilled cheese for a crowd wasn’t going to work, so instead these ham and cheese scones are a perfect choice. There will be no shortage of flavor with these scones since I am using grated aged Asiago cheese and fresh Asiago, along with lots of fresh herbs and tasty ham.
To make these scones, simply whisk the dry ingredients together and cut in the butter. Then add the grated cheese and the cubed cheese, the cubed ham and the herbs and mix together. Finally, the last step is to pour in the cream and gently stir the batter until the flour is incorporated.
The secret to fluffy scones is to not overmix or over handle the dough
Next, turn the dough onto a floured board and form into a disk or a small rectangle and cut into 8-10 wedges.
Ham and Asiago Cheese Herb Scones
- 2 cups AP flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 5 tbsp. butter, cold
- 1 cup ham, small cube
- 1/2 cup Aged Asiago Cheese, PDO, grated
- 1/2 cup Fresh Asiago Cheese, PDO, small cube
- 1/2 tsp. rosemary, chopped
- 1/2 tsp. thyme, chopped
- 1 tsp. chives, snipped
- 1/4 tsp. cracked pepper
- 3/4 cup cream
- Heat the oven to 400 F. Prepare a baking sheet with parchment.
- In a medium bowl add the flour, baking powder, and salt. Stir to combine
- Cut in the cold cubed butter with two knives until the butter is in pea-sized pieces.
- Add in the ham, cheeses, and herbs, stir to combine.
- Add the cream and stir to combine all the dry ingredients. Add more cream if the mixture is too dry.
- Turn the dough out on a floured board and bring together. Pat into a 7" round disk or a small rectangle. Cut the dough into 8 slices and transfer to the prepared baking sheet. Brush the tops with cream.
- Bake for 22 to 25 minutes, until the scones are golden brown.
- Serve the scones warm so the cheese is still soft and melted.
- Refrigerate leftover scones. Reheat the leftover scones.
Admittedly, I had to eat one of these scones right out of the oven, when these scones are cut open the cheese is soft and melty and the inside is fluffy.
Now, do you see the baked cheese pieces on the side of the scones? You will want to nibble on these because they are crunchy, cheesy bits of delicious flavor.
Tonight I am serving these delicious Ham and Asiago Cheese Herb Scones with my favorite tomato soup. This pairing is perfect.
Next time you are at your local cheese shop make sure to pick up some authentic Asiago PDO cheese from Italy, don’t forget to look for the stamped name on the rind so you know you are getting the real Italian cheese. I promise you will love the flavor.
Check out these posts for some more cheese inspired recipes ~
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Wishing you happy baking!