While my husband and I were driving to Mission Ridge for the Washington State Special Olympics, we stopped at Pioneer Bakery in Cle Elum for coffee and tea, and some of their delicious baked goodies. While trying to decide which sweet baked goodie I was going to have, I noticed that they had savory rolls (think of a cinnamon roll, but with savory ingredients). Well, that got me thinking, “why don’t I make savory scones?”
Since I like ham and cheese sandwiches with mustard, I came up with these delicious, savory Ham and Swiss Scones with a yummy Honey Mustard. These savory scones are just perfect for brunch, light lunch with a salad, or an anytime snack.
3 tablespoons mayonnaise
3 tablespoons lowfat cream cheese, softened
1 tablespoon dijon mustard
1 tablespoon honey
8 tablespoons butter
2 cups unbleached flour
1/4 cup whole wheat pastry flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
6 slices Swiss cheese
6 slices deli sliced ham
egg, beaten slightly
Preheat oven to 400º F.
In a small bowl, whisk together Honey-Mustard Spread ingredients (mayonnaise, cream cheese, dijon mustard and honey); set aside.
Grate butter and put in freezer for 15 minutes. Meanwhile, in a large bowl mix together flours, sugar, baking powder, baking soda, and salt. Mix in frozen butter. Make a well in the middle of the dry ingredients, add buttermilk, mix until just together (do not overmix). Place dough on a heavy floured board and pat into a square. Roll out into a 12″ square. Fold into thirds, and then fold into thirds the other direction (you should have a square again). Put on a floured plate and put into the freezer uncovered for 5 minutes.
Remove dough from freezer and roll dough into 12″ x 12″ square. Spread Honey-Mustard Spread on dough to top and side edges, and to within 1″ from the edge closest you. Lay 6 slices of Swiss slices evenly over dough. Lay 6 slices of ham evenly over Swiss cheese. Starting with the edge furthest from you, roll dough into a tight log (like a cinnamon roll). Pinch seam to seal. Cut log into 12 equal pieces. Place cut-side down on parchment-lined baking sheet. Brush tops with 1 beaten egg, and sprinkle with finely chopped parsley. Bake at 400º F. for 15-17 minutes (until golden brown and delicious). Remove scones with parchment paper from baking sheet to cooling racks. Cool slightly, and then serve warm.
NOTE: These scones freeze well. Just reheat in the microwave or oven.
Below is a link to my YouTube video demonstrating how easy these scones are to make.