Legendary Cooking: Southern Ham and Egg Scones

Perfect for brunch this Sunday!

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:

  1. 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.
  2. Bake for 10 to 15 minutes or until golden brown. Let cool for 10 minutes.
  3. 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.
  4. Melt butter in a skillet and fry 8 eggs. Or poach your eggs (see instructions below).
  5. 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.