Description
Savory Ham & Cheese Scones are a delightful baked treat featuring flaky, buttery scones packed with shredded cheddar cheese, chopped ham, and fresh chives. Perfect for breakfast, brunch, or a savory snack, these scones are easy to prepare with a crisp golden crust 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
Cheese & Butter
- 1 cup shredded cheddar cheese (about 100g or 3.5 oz)
- 1/2 cup unsalted butter, frozen (8 Tbsp; 113g)
Wet Ingredients
- 2/3 cup cold buttermilk (160ml), plus 1 Tablespoon for brushing
- 1 large egg, separated
Additional
- 3/4 cup finely chopped ham (about 110g or 3 oz)
- Optional for topping: flaky sea salt
Instructions
- Mix Dry Ingredients: Whisk together flour, sugar, baking powder, garlic powder, salt, and pepper in a large bowl. Stir in fresh chives and shredded cheddar cheese to combine evenly.
- Incorporate Butter: Grate frozen butter using a box grater and add to the flour mixture. Use a pastry cutter, two forks, or fingers to mix until the mixture forms pea-sized crumbs. Refrigerate or freeze this mixture while preparing wet ingredients.
- Combine Wet Ingredients and Ham: Whisk the 2/3 cup buttermilk with the egg yolk. Pour over the flour and cheese mixture, add the chopped ham, and gently mix until the dough clumps together.
- Shape Dough: For triangle scones, transfer dough onto a lightly floured surface. With floured hands, form into a sticky ball, adjusting flour or buttermilk slightly if too sticky or dry. Press into an 8-inch disc and cut into 8 wedges. For drop scones, mix dough until combined and drop 1/4 cup portions 3 inches apart on a lined baking sheet.
- Brush and Chill: Whisk reserved egg white with 1 Tablespoon buttermilk and lightly brush over the scones. Optionally sprinkle flaky sea salt. Place scones on a plate or baking sheet and refrigerate for at least 15 minutes.
- Preheat Oven: Preheat your oven to 400°F (204°C). Prepare a baking sheet lined with parchment paper or silicone mats; use two sheets for mini or drop scones.
- Bake Scones: Arrange chilled scones 2–3 inches apart on prepared baking sheets. Bake for 25 minutes or until the edges are golden brown and tops lightly browned.
- Cool and Serve: Remove scones from oven and let cool on baking sheets for a few minutes before serving warm. Store leftovers at room temperature up to 2 days or refrigerate up to 5 days; scones soften after day 2.
Notes
- Freeze unbaked scone dough wedges for 1 hour on a tray, then transfer to freezer bags for up to 3 months. Bake from frozen, adding a few minutes to baking time, or thaw overnight in the refrigerator before baking.
- Freeze baked and cooled scones for up to 3 months. To thaw, leave at room temperature for a few hours or overnight in the refrigerator. Reheat in microwave for 30 seconds or in a 300°F (149°C) oven for 10 minutes.
- You can prepare scones up to shaping (step 4) and refrigerate overnight, then bake the next day.
- If you don’t have a box grater, finely cube very cold butter and incorporate it similarly.
- Substitute chives with parsley or chopped scallions if preferred.
- Use different cheeses such as feta, gouda, or pepper jack for variation.
- Omit ham or replace with cooked bacon or sausage for a different savory twist.
- To prevent over-spreading, keep ingredients and dough cold; if needed, reshape scones in oven with a spatula.
- For smaller scones, form two 5-inch discs and cut each into 8 wedges. Bake for 20 minutes or until lightly browned.
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 60 mg
