Description
Delight in these savory ham and cheese scones, featuring a perfect blend of sharp cheddar, fresh chives, and tender ham. These buttery, flaky scones are ideal for breakfast or a savory snack, baked to golden perfection with a crispy exterior and tender crumb inside.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (250g), spooned & leveled
- 1 Tablespoon granulated sugar (12g)
- 2 and 1/2 teaspoons baking powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 Tablespoons chopped fresh chives
Dairy & Butter
- 1 cup shredded cheddar cheese (about 100g or 3.5 oz)
- 1/2 cup unsalted butter, frozen (8 Tbsp; 113g)
- 2/3 cup cold buttermilk (160ml), plus 1 Tablespoon for brushing
- 1 large egg, separated
Meat
- 3/4 cup finely chopped ham (about 110g or 3 oz)
Optional Toppings
- Flaky sea salt
Instructions
- Mix Dry Ingredients: Whisk the flour, sugar, baking powder, garlic powder, salt, and black pepper together in a large bowl. Stir in the chopped fresh chives and shredded cheddar cheese evenly to distribute flavors.
- Incorporate Butter: Grate the frozen butter using a box grater. Add grated butter to the flour mixture and combine using a pastry cutter, two forks, or your fingers until the mixture forms pea-sized crumbs. Place the mixture in the refrigerator or freezer while you prepare the wet ingredients to keep it cold.
- Combine Wet Ingredients: Whisk together 2/3 cup cold buttermilk and the egg yolk (reserve the egg white for later). Pour this over the flour and cheese mixture. Add the finely chopped ham and mix gently until the dough starts to clump together.
- Shape Dough: Transfer the dough onto a lightly floured work surface. Using floured hands, work the dough into a sticky ball. If too sticky, sprinkle more flour; if too dry, add 1–2 tablespoons cold buttermilk. Flatten into an 8-inch disc, then cut into 8 wedges using a sharp knife or bench scraper. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges.
- Prepare for Baking: Whisk 1 tablespoon buttermilk with the reserved egg white and brush lightly over the scone tops. Optionally, sprinkle with flaky sea salt for extra crunch and flavor.
- Chill: Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to firm up.
- Preheat Oven: Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. For mini or drop scones, use two baking sheets.
- Arrange and Bake: After chilling, arrange the scones 2–3 inches apart on the prepared baking sheet(s). Bake for 25 minutes or until golden brown at the edges and lightly golden on top.
- Cool and Serve: Remove the scones from the oven and let cool on the baking sheet for a few minutes before serving. Enjoy warm or at room temperature.
- Storage: Store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days. Scones will soften after day 2 but remain delicious.
Notes
- Freeze before baking: Freeze scone dough wedges on a baking sheet for 1 hour, then transfer to freezer bags. Bake from frozen, adding a few minutes to the baking time, or thaw overnight in the fridge.
- Freeze after baking: Freeze cooled baked scones up to 3 months. Thaw at room temperature or in the fridge, then warm in the microwave for 30 seconds or in a 300°F (149°C) oven for 10 minutes.
- Overnight instructions: Prepare dough through step 4, then cover and refrigerate overnight. Continue baking the next day.
- Use a box grater for the best results when grating frozen butter; if unavailable, finely cube very cold butter.
- Substitute chives with parsley or scallions for a different herbal note.
- Try other cheeses like feta, gouda, or pepper jack as alternatives to cheddar.
- For a meat-free option, omit the ham or replace it with cooked chopped bacon or sausage.
- If scones spread too much during baking, remove from oven and gently reshaped with a rubber spatula.
- For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges; bake for 20 minutes or until lightly browned.
Nutrition
- Serving Size: 1 scone
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 55 mg
