For the Ham and Scallion Scones
Preheat oven to 190°C and line a baking tray with parchment paper.
In a large bowl, stir flour, sugar, baking powder and salt to blend. Cut in butter with a pastry cutter or two knives until a rough, crumbly texture (I favour this method over a mixer or food processor).
Stir in buttermilk, ham and scallions and once half combined, turn dough onto a clean work surface.
Using your hand, flatten and fold the dough a few times, incorporating the dry crumbs at the same time, until you can shape dough into a disc.
Cut disc into 8 wedges and arrange on prepared baking tray. Brush tops with buttermilk and bake for about 18 minutes, until a rich, golden colour. Serve warm or at room temperature.
Scones are best served the day they are baked, but baked scones, as well as the dough freeze well.
For the Lemon Herb Chevre
Beat chevre, zest, lemon juice and sour cream or buttermilk until fluffy. Stir in herbs, season to taste and chill until ready to serve.