Description
These savory ham and cheese scones are flaky, buttery, and packed with sharp cheddar, fresh chives, and savory ham. Perfect for breakfast, brunch, or a delicious snack, they come together easily with simple ingredients and bake to golden perfection in under an hour.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 Tablespoon (12g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Herbs & Cheese
- 3 Tablespoons chopped fresh chives
- 1 cup (about 100g or 3.5 oz) shredded cheddar cheese
Fat & Dairy
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 2/3 cup (160ml) cold buttermilk, plus 1 Tablespoon for brushing
- 1 large egg, separated
Protein
- 3/4 cup (about 110g or 3 oz) finely chopped ham
Optional
- Flaky sea salt for topping
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, garlic powder, salt, and black pepper. Stir in chopped fresh chives and shredded cheddar cheese until evenly distributed.
- Incorporate Butter: Grate the frozen butter using a box grater and add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture forms pea-sized crumbs. Chill this mixture in the refrigerator or freezer while preparing the wet ingredients.
- Prepare Wet Ingredients and Combine: Whisk together 2/3 cup cold buttermilk and the egg yolk (reserve the egg white for later). Pour the wet mixture over the flour and cheese crumbs, add the chopped ham, then mix until the dough clumps together.
- Shape the Dough: For triangle scones, turn the sticky dough onto a lightly floured surface. With floured hands, bring the dough into a ball, adding flour if too sticky or a little buttermilk if too dry. Press into an 8-inch disc and cut into 8 wedges. Alternatively, for drop scones, keep mixing dough in the bowl and then drop 1/4 cup portions about 3 inches apart on a lined baking sheet.
- Brush and Refrigerate: Whisk reserved egg white with 1 Tablespoon buttermilk and lightly brush over the scones. Sprinkle flaky sea salt if desired. Place scones on a plate or baking sheet and refrigerate for at least 15 minutes.
- Preheat Oven and Prepare Baking Sheet: While chilling, preheat oven to 400°F (204°C). Line baking sheets with parchment paper or silicone mats. For mini or drop scones, prepare two baking sheets.
- Bake the Scones: Arrange chilled scones 2–3 inches apart on prepared baking sheets. Bake for 25 minutes or until golden brown around edges and lightly browned on top.
- Cool and Serve: Remove scones from oven and let cool on baking sheets for a few minutes before serving. Enjoy warm.
Notes
- Freeze Before Baking: Freeze shaped scone dough wedges on a sheet for 1 hour before transferring to freezer bags for up to 3 months. Bake from frozen, adding a few minutes to baking time, or thaw overnight in the fridge.
- Freeze After Baking: Fully baked and cooled scones can be frozen for up to 3 months. Thaw on counter or in fridge, then warm in microwave or oven before serving.
- Overnight Instructions: Prepare dough through shaping, then cover and refrigerate overnight. Proceed with recipe the next day.
- Butter Tips: Use frozen butter for easy grating, or cut very cold butter into fine cubes if no grater available.
- Herb Substitutions: Replace chives with fresh parsley or chopped scallions if preferred.
- Cheese Variations: Substitute cheddar with feta, gouda, or pepper jack for different flavors.
- Ham Alternatives: Omit ham for cheese-only scones, or swap with cooked bacon or sausage.
- Prevent Over-Spreading: Keep ingredients and dough cold. If scones spread too much during baking, gently reshape with a spatula.
- Mini Scones: For smaller scones, divide dough into two 5-inch discs and cut each into 8 wedges. Bake 18–20 minutes until lightly browned.
Nutrition
- Serving Size: 1 scone
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 75 mg
