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Savory Ham & Cheese Scones Recipe

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★★★★★

4.6 from 64 reviews

These Savory Ham & Cheese Scones are a delightful blend of sharp cheddar, fresh chives, and savory ham, all encased in a tender, flaky scone. Perfect for breakfast, brunch, or a savory snack, these scones are easy to prepare and bake to golden perfection with a slightly crisp exterior and soft, flavorful crumb inside.

Ingredients

Scale

Dry 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

Herbs and Cheese

  • 3 Tablespoons chopped fresh chives
  • 1 cup (about 100g or 3.5 oz) shredded cheddar cheese

Fat and Liquids

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
  • 2/3 cup (160ml) cold buttermilk, plus 1 Tablespoon for brushing

Eggs and Meat

  • 1 large egg, separated
  • 3/4 cup (about 110g or 3 oz) finely chopped ham

Optional Topping

  • Flaky sea salt

Instructions

  1. Mix Dry Ingredients: Whisk together the flour, sugar, baking powder, garlic powder, salt, and pepper in a large bowl until evenly combined. Stir in the fresh chives and shredded cheddar cheese to distribute them throughout the mixture.
  2. Add Butter: Grate the frozen unsalted butter using a box grater. Add the grated butter to the flour mixture and use a pastry cutter, two forks, or your fingers to blend until the mixture forms pea-sized crumbs. Chill this mixture in the refrigerator or freezer while preparing the wet ingredients.
  3. Combine Wet Ingredients: Whisk together 2/3 cup of cold buttermilk with the egg yolk (reserve the egg white). Pour this wet mixture over the flour and cheese crumbs, add the finely chopped ham, and gently mix until the dough starts to clump together.
  4. Shape the Dough: For triangle scones, transfer the dough onto a lightly floured surface and form into a ball using floured hands; add extra flour if too sticky, or extra buttermilk if too dry. Press the dough into an 8-inch disc and cut into 8 wedges with a sharp knife. For drop scones, continue mixing in the bowl until the dough comes together, then drop 1/4 cup portions about 3 inches apart onto a lined baking sheet.
  5. Brush with Egg Wash: Whisk the reserved egg white with 1 tablespoon of buttermilk and lightly brush it over the scones. Sprinkle with flaky sea salt if desired. You can brush and salt before or after refrigerating.
  6. Chill the Dough: Place the shaped scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to help them set.
  7. Preheat Oven: Set your oven to 400°F (204°C) and prepare baking sheets lined with parchment paper or silicone mats. Use two sheets if cooking drop or mini scones.
  8. Bake: Arrange the chilled scones 2–3 inches apart on the prepared baking sheet(s). Bake in the preheated oven for 22–25 minutes, or until edges are golden brown and tops are lightly browned.
  9. Cool and Serve: Remove the scones from the oven and let them cool on the baking sheets for a few minutes before serving warm.
  10. Storage: Store leftover scones at room temperature for up to 2 days or refrigerate for up to 5 days. Note that scones will soften by the second day.

Notes

  • Keep the butter frozen to ensure flaky texture in the scones.
  • Adjust flour or buttermilk as needed if the dough consistency is too sticky or dry.
  • For smaller scones, you can cut the disc into more wedges or make drop scones using smaller dough portions.
  • The refrigerated resting step helps the scones hold shape and bake evenly.
  • Use flaky sea salt as a topping for added texture and flavor enhancement, but it is optional.

Keywords: savory scones, ham and cheese scones, cheddar scones, breakfast scones, easy scones, baked scones

Find it online: https://victoriablair.com/savory-ham-and-cheese-scones-recipe/