Ham and Cheese Scones Recipe

If you’re on the hunt for a savory treat that’s perfect for breakfast, brunch, or a cozy snack, let me introduce you to my favorite Ham and Cheese Scones Recipe. These scones are flaky, cheesy, and packed with just the right amount of salty ham and fresh chives to make every bite utterly irresistible. Trust me, once you try these, they’ll quickly become a staple in your kitchen — and I can’t wait to share all my tips and tricks so you nail them perfectly.

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Ingredients & Why They Work

Every ingredient in this Ham and Cheese Scones Recipe plays an important role in creating that signature texture and taste. From the sharp cheddar that adds richness to the frozen butter that delivers flakiness — get the details right and you’re halfway to scone success.

• All-purpose flour: The base of your scone dough; spooned and leveled to avoid heaviness.
• Granulated sugar: Just a touch to balance the savory elements without making it sweet.
• Baking powder: Helps the scones rise nicely; fresh is key here.
• Garlic powder: Adds subtle depth; don’t skip it unless you’re def going ultra basic.
• Salt and freshly ground black pepper: Enhance all flavors — I always taste my dough to get the seasoning right.
• Fresh chives: Bright and mild onion flavor that I find essential for these savory scones.
• Shredded cheddar cheese: Sharp and gooey, it melts into pockets of flavor as it bakes.
• Frozen unsalted butter: Grating frozen butter ensures even distribution and that flaky texture everyone loves.
• Cold buttermilk: Adds tang and tenderizes the dough — plus it activates the baking powder perfectly.
• Egg (separated yolk and white): Yolk adds richness to the dough, the white goes on top for a pretty glaze.
• Finely chopped ham: Use good-quality deli ham or leftovers; the finer the chop, the more evenly it distributes.
• Optional flaky sea salt topping: Adds a lovely crunch and extra punch of flavor right on top before baking.

Make It Your Way

I’ve always loved how this recipe lends itself to personalization! Whether you want to swap out cheeses, add herbs, or turn it vegetarian by skipping the ham, you’ll find it’s forgiving and fun to experiment with.

• Herb Variation: I sometimes swap chives for fresh parsley or finely chopped scallions — both are delicious and bring a slightly different flavor brightness.
• Cheese Swaps: I’ve tried gouda and pepper jack instead of cheddar; each brings its own character. Pepper jack adds a nice little kick if you like spice.
• Meat-Free Option: Feel free to omit the ham entirely for cheesy scones or add in cooked, crumbled sausage or bacon for a twist.
• Shape It How You Like: I often make drop scones for an easy, rustic look or little wedges for serving at parties.

Step-by-Step: How I Make Ham and Cheese Scones Recipe

Step 1: Mix the Dry Ingredients and Add Cheese & Chives

Start by whisking together your flour, sugar, baking powder, garlic powder, salt, and pepper in a large bowl. You’ll want everything well combined before folding in the fresh chives and shredded cheddar. This sets the foundation for all that flavor to shine throughout each bite.

Step 2: Grate the Frozen Butter and Cut It In

Here’s a game changer: freeze your butter ahead of time and grate it using a box grater — seriously, it’s the easiest way to evenly disperse cold butter without melting it from your hands. Once grated, mix the butter into the flour mixture using a pastry cutter, forks, or your fingertips until you get pea-sized crumbs. It’s okay if it looks crumbly — that’s good!

Step 3: Add the Wet Ingredients and Ham

Whisk the buttermilk together with the egg yolk (set aside the white for brushing), then pour this into your dry ingredients along with the finely chopped ham. Stir gently until the dough just comes together — avoid overmixing so your scones stay tender.

Step 4: Shape the Dough

For classic wedges, dump the sticky dough onto a floured surface, gently shape it into a ball with floured hands, then press into an 8-inch-wide disc. Use a sharp knife or bench scraper to cut it into 8 wedges. If the dough feels too sticky, a little extra flour helps, but if it’s dry, add a tablespoon or two of cold buttermilk. Alternatively, for a quicker route, you can drop spoonfuls onto a lined sheet for rustic “drop scones” — about 1/4 cup per scone spaced well apart.

Step 5: Brush and Chill

Mix the reserved egg white with a tablespoon of buttermilk and brush it over the tops of your scones. This gives a beautiful golden finish. If you like, sprinkle flaky sea salt on top now, or wait until after they chill in the fridge for at least 15 minutes — chilling really helps set their shape and boosts flakiness in the oven.

Step 6: Bake to Golden Perfection

Preheat your oven to 400°F (204°C), line baking sheets with parchment or silicone mats, and place the chilled scones 2 to 3 inches apart. Bake for 22 to 25 minutes or until golden around the edges and lightly browned on top. Let them cool just a few minutes on the baking sheet before digging in — if you can resist!

How to Serve Ham and Cheese Scones Recipe

Garnishes

I love adding a sprinkle of flaky sea salt right before baking for a savory crunch that contrasts the soft interior. Sometimes, a smear of butter or a dab of Dijon mustard on the side elevates the experience. Fresh herbs sprinkled on top just after baking can also add a nice burst of color and mild freshness.

Side Dishes

For me, these scones shine alongside a light green salad with a tangy vinaigrette or a bowl of tomato soup for dipping. A side of scrambled eggs or a simple charcuterie board works beautifully if you’re serving as part of a brunch spread.

Creative Ways to Present

On special occasions, I like arranging mini hammer and cheese scones in a circular pattern with small dollops of savory herb butter on each. They look stunning on a wooden board surrounded by bowls of jam, mustard, and fresh fruit — instant crowd-pleaser at brunch parties!

Make Ahead and Storage

Storing Leftovers

I usually store leftover scones in an airtight container at room temperature for up to two days. By day two, they soften up, which I don’t mind since they’re still delicious warm or cold.

Freezing

When I make a big batch, I freeze scone dough wedges before baking. After an hour in the freezer, I transfer them to a freezer bag and bake them straight from frozen, adding a few extra minutes to the baking time. I’ve also frozen baked scones in ziplock bags — thawing them on the counter or heating briefly works great for days when I’m craving a quick snack.

Reheating

To reheat, I prefer warming them in a 300°F oven for about 10 minutes to revive crisp edges without drying the interior. A quick 30-second zap in the microwave also works when I’m in a rush, but the oven method really brings back that fresh-baked texture.

FAQs

Final Thoughts

This Ham and Cheese Scones Recipe has a special place in my kitchen because it’s not only ridiculously tasty but also incredibly reliable. Whether you’re making them for a weekend brunch or just a quick savory snack, I promise you’ll enjoy the process and the results. Give it a try and soon you’ll have everyone asking for your secret—and that’s when you tell them it’s just a little magic with frozen butter and fresh chives!

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