1stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1large egg, at room temperature
3/4cupplus 2 tablespoons whole milk (full-fat)
4ouncesParmesan cheese, shredded
1/4cupfresh rosemary, chopped
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl add the flour, salt, baking powder, baking soda, and brown sugar; mix well to combine. Cut the butter into small cubes then quickly work it into the mixture (using your fingers, two forks, or a pastry cutter) until it resembles a coarse meal. Set aside. In a small bowl whisk together the egg and milk, beating well to combine. Add the liquid mixture to dry and use a fork to stir everything together until just moistened.
Add in the Parmesan cheese, ham, and rosemary and gently fold them into dough with a spatula.
Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
Bake for 18-20 minutes, or until the tops are lightly golden brown.
Cool for 5 minutes on the tray, then serve warm.
Add a little extra ham and cheese on top of each scone before baking if you'd like yours to look like mine do in the photos.
These scones are best eaten the day they are baked.
You can flash freeze the baked scones for up to 2 months.
You can cut and freeze the scone dough for 2 months. Add a minute or two onto the bake time if baking from a frozen state.