Description
These Savory Ham & Cheese Scones are a delightful blend of flaky, tender scones filled with sharp cheddar, fresh chives, and savory ham. Perfect for breakfast, brunch, or a savory snack, they combine a rich buttery texture with flavorful ingredients for an irresistible treat.
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
- 1 cup (about 100g or 3.5 oz) shredded cheddar cheese
Wet Ingredients & Mix-ins
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 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 for topping: flaky sea salt
Instructions
- Mix Dry Ingredients: Whisk together the flour, sugar, baking powder, garlic powder, salt, and black pepper in a large bowl. Stir in chopped fresh chives and shredded cheddar cheese.
- Add 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. Place the mixture in the refrigerator or freezer while preparing the wet ingredients.
- Combine Wet Ingredients & Ham: Whisk together 2/3 cup cold buttermilk and the egg yolk in a separate bowl. Pour this over the flour mixture, add the chopped ham, and mix gently until the dough begins to clump together.
- Shape Dough: For triangle scones, turn the dough onto a lightly floured surface and shape it gently into a ball, adjusting flour or buttermilk if too sticky or dry. Press into an 8-inch disc and cut into 8 wedges with a sharp knife. For drop scones, keep mixing in the bowl until dough comes together, then drop 1/4 cup portions 3 inches apart on a lined baking sheet.
- Glaze and Chill: Whisk 1 tablespoon buttermilk with the reserved egg white and lightly brush it over the scones. Sprinkle flaky sea salt on top if desired. Place scones on a plate or baking sheet and refrigerate for at least 15 minutes.
- Preheat Oven: Preheat the oven to 400°F (204°C) while scones chill. Line baking sheets with parchment paper or silicone mats.
- Bake Scones: Arrange chilled scones 2–3 inches apart on the prepared baking sheet(s). Bake for 25 minutes or until scones are golden brown around the edges and lightly browned on top.
- Cool and Serve: Remove scones from the oven and allow them to cool on baking sheets for a few minutes before serving. Enjoy warm or at room temperature.
Notes
- Freeze Before Baking: Freeze scone dough wedges for 1 hour on a plate or baking sheet. Store in freezer-safe bag for up to 3 months. Bake from frozen, adding extra bake time as needed.
- Freeze After Baking: Freeze baked, cooled scones for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm before serving.
- Overnight Instructions: Prepare dough through shaping step and refrigerate overnight. Continue baking as directed the next day.
- Butter: Frozen butter is best grated with a box grater for ideal texture, but very cold butter cut into small cubes works as well.
- Herb Substitutions: Substitute chives with parsley or scallions if preferred.
- Cheese Variations: Use feta, gouda, or pepper jack as alternatives to cheddar.
- Meat Variations: Omit ham for cheese-only scones or replace with cooked bacon or sausage.
- Mini Scones: Press dough into two 5-inch discs and cut each into 8 wedges for smaller scones; bake 18-20 minutes.
- Prevent Over-spreading: Keep ingredients and dough cold. If spreading occurs during baking, remove scones and gently reshape with a rubber spatula.
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 55 mg
