Description
Delicious savory ham and cheese scones featuring a tender, flaky texture with fresh chives and sharp cheddar cheese, perfect for breakfast or a savory snack.
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
- 3 Tablespoons chopped fresh chives
Cheese & Butter
- 1 cup (about 100g or 3.5 oz) shredded cheddar cheese
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
Wet Ingredients & Filling
- 2/3 cup (160ml) cold buttermilk, plus 1 Tablespoon for brushing
- 1 large egg, separated
- 3/4 cup (about 110g or 3 oz) finely chopped ham
Optional Topping
- Flaky sea salt
Instructions
- Mix dry ingredients: Whisk flour, sugar, baking powder, garlic powder, salt, and pepper together in a large bowl. Stir in the chives and shredded cheese thoroughly to combine.
- Add frozen butter: Grate the frozen butter using a box grater and add to the flour mixture. Use a pastry cutter, two forks, or your fingers to cut the butter into pea-sized crumbs. Chill the mixture in the refrigerator or freezer while preparing wet ingredients.
- Combine wet ingredients and form dough: Whisk 2/3 cup buttermilk and the egg yolk together. Pour into the flour and cheese mixture, add the chopped ham, and mix until the dough clumps together.
- Shape scones: For triangle scones, transfer dough to a lightly floured surface, gently form into a sticky ball, and press into an 8-inch disc. Cut into 8 wedges. For drop scones, keep mixing the dough in the bowl until it comes together, then drop 1/4 cup portions 3 inches apart on a lined baking sheet.
- Prepare for baking: Whisk 1 Tablespoon buttermilk with the reserved egg white and brush lightly over the scones. Sprinkle with flaky sea salt if desired. Refrigerate scones on a plate or baking sheet for at least 15 minutes.
- Preheat oven: Heat oven to 400°F (204°C). Line baking sheets with parchment paper or silicone baking mats. Use multiple sheets if making smaller scones.
- Bake: Arrange chilled scones 2–3 inches apart on the prepared sheets. Bake for 25 minutes or until golden brown on edges and lightly browned on top. Let cool on baking sheets for a few minutes before serving.
- Store leftovers: Keep leftover scones at room temperature for 2 days or refrigerate for up to 5 days. They become softer by the second day.
Notes
- Freeze scone dough wedges for 1 hour then store up to 3 months frozen; bake from frozen at a few minutes longer or thaw overnight and bake as usual.
- Freeze baked and cooled scones for up to 3 months; thaw at room temperature or overnight refrigerated, then warm in microwave or oven.
- For overnight prep, complete steps through shaping, cover, and refrigerate, then bake next day as directed.
- Use a box grater for best results with frozen butter; alternatively, finely cube very cold butter.
- Substitute fresh herbs like parsley or chopped scallions for chives if desired.
- Cheese alternatives such as feta, gouda, or pepper jack work well.
- Omit ham for cheese-only scones or replace with cooked bacon or sausage.
- If over-spreading occurs, remove scones mid-bake and gently reshape with a rubber spatula.
- For smaller scones, make 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: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 65 mg
