1stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1large egg, at room temperature, beaten
1/2cupplain full-fat yogurt
4ouncescheddar cheese, shredded
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl add the flour, salt, pepper, 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) until it resembles a coarse meal. Set aside. In a small bowl whisk together the egg, yogurt, 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 cheese, ham, and scallions 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, cheese, and scallions 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.