Introduction

These savory ham and cheese scones are perfect for breakfast, brunch, or a tasty snack. They combine flaky, buttery dough with sharp cheddar, fresh chives, and flavorful ham for a delightful treat. Easy to make and even easier to enjoy warm from the oven.

The image shows four golden-brown scones with melted cheese baked on top, which appear crispy and slightly bubbly. The scones have a rough texture with small bits of herbs and cheese visible, giving a speckled look on the surface. They are placed close to each other on a white marbled surface that contrasts with the warm tones of the scones. The edges of the scones are slightly darker, showing a well-baked crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
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
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

Step 1: Whisk the flour, sugar, baking powder, garlic powder, salt, and pepper together in a large bowl. Stir in the chopped chives and shredded cheddar cheese.
Step 2: Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer while you mix the wet ingredients.
Step 3: In a separate bowl, whisk 2/3 cup cold buttermilk with the egg yolk (reserve the egg white for later). Pour the wet mixture over the flour and cheese mixture, add the chopped ham, and stir until the dough clumps together.
Step 4: For triangle scones, turn the dough onto a lightly floured work surface and gently shape it into a ball, adding a little flour if too sticky or 1–2 tablespoons of cold buttermilk if too dry. Press the dough into an 8-inch disc and cut into 8 wedges. For drop scones, keep mixing dough in the bowl until combined, then drop about 1/4 cup of dough per scone onto a lined baking sheet, 3 inches apart.
Step 5: Whisk 1 tablespoon of buttermilk with the reserved egg white and brush this mixture lightly over the scones. Sprinkle with flaky sea salt if desired.
Step 6: Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
Step 7: Meanwhile, preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. If making mini or drop scones, prepare 2 baking sheets.
Step 8: After chilling, arrange the scones 2–3 inches apart on the prepared baking sheet(s).
Step 9: Bake for 22–25 minutes, until golden brown around the edges and lightly browned on top. Remove from the oven and let cool for a few minutes before serving.

Tips & Variations

Use frozen butter and grate it to create flaky layers in the scones.
Substitute sharp cheddar with your favorite cheese like Gruyère or pepper jack for different flavors.
If you prefer smaller scones, cut the dough into more wedges or make smaller drop scones.
Adding a pinch of smoked paprika or cayenne can give a nice subtle kick.

Storage

Store leftover scones at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat in a warm oven or toaster oven to restore crispness. Note that scones will soften the longer they sit.

How to Serve

The image shows four golden-brown scones on a brown parchment paper over a white marbled surface. The scones have a rough, crumbly texture on top with a mix of white and light brown colors, with small bits of red and orange from ingredients like cheese or pepper visible inside. They look warm and freshly baked, with some green herbs sprinkled lightly on top, adding contrast to the golden color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones ahead of time?

Yes, you can prepare the dough and refrigerate the shaped scones for up to 24 hours before baking. Just cover them well to prevent drying out.

Can I substitute buttermilk with something else?

If you don’t have buttermilk, mix 2/3 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using. This will mimic the acidity of buttermilk.