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Legendary Cooking: Southern Ham and Egg Scones

Legendary Cooking: Southern Ham and Egg Scones (Ally Tsimekles/rivercityweekend.com)

By Ally Tsimekles

This breakfast scone is full of flavor from every single ingredient. If you’re in charge of brunch, this recipe should be a go-to. It’s really simple to make and it’s more than just your average breakfast sandwich. From the homemade biscuits to the Kentucky Legend Ham, this Southern Ham and Egg Breakfast Scone is a winner for sure.

Check out the recipe below.

For more recipes just as good as this one, check out more here.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 60 minutes
  • Makes: 6-8 servings

Ingredients:

  • 2 c. dry biscuit mix
  • 1 tsp. dried dill
  • 1/4 tsp. garlic powder
  • 1 c. shredded aged Cheddar cheese
  • 1/2 c. 3.25% milk
  • 1 Tbsp. butter
  • 8 slices Kentucky Legend Quarter Sliced Ham, cut into 3-inch rounds
  • 8 fried or poached eggs
  • 1/2 c. tomato salsa
  • 1/2 c. guacamole

Directions:

  • Preheat oven to 425°F. Whisk together biscuit mix, dill, and garlic powder; add cheese, tossing until well combined. Stir in milk until soft dough forms. Using a 1/4-cup measure, drop 8 rounds onto a parchment paper–lined baking sheet.
  • Bake for 10 to 15 minutes or until golden brown. Let cool for 10 minutes.
  • Meanwhile, melt butter in a large skillet set over medium heat; cook ham slices for 2 to 3 minutes per side or until starting to brown.
  • Melt butter in a skillet and fry 8 eggs. Or poach your eggs (see instructions below).
  • Halve and toast scones. Assemble ham and poached eggs in scones with tomato salsa and guacamole.

    • TIP: To poach eggs, begin with cold eggs. Fill a saucepan with enough water to come 3 inches up the side of the pan. Stir in 1/2 tsp white vinegar; bring to simmer over medium heat. Vigorously stir the water to create a vortex. Break each egg into a small dish or saucer. Holding the dish just above simmering water, slip each egg into the water. Reduce heat to medium-low. Cook eggs, in barely simmering water, for 3 to 4 minutes or until whites are set and yolks are cooked as desired. Remove eggs with a slotted spoon; place on a paper towel–lined plate.

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