Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Savory Ham and Cheese Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 16 reviews
  • Author: Taylor
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 large scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Salt

Description

These savory ham and cheese scones are a delightful treat perfect for breakfast, brunch, or a savory snack. Featuring sharp cheddar, fresh chives, and chunks of ham, paired with flaky, buttery dough, these scones bake up golden brown with a tender crumb and rich flavor. They are simple to prepare using frozen butter grated into the dough, resulting in a light and flaky texture. Optional flaky sea salt topping adds an extra burst of flavor.

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

  • 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

  1. Mix Dry Ingredients. Whisk together flour, sugar, baking powder, garlic powder, salt, and black pepper in a large bowl. Stir in chopped chives and shredded cheddar cheese until evenly distributed.
  2. 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 wet ingredients.
  3. Combine Wet Ingredients & Form Dough. Whisk together 2/3 cup cold buttermilk and egg yolk. (Reserve the egg white for later.) Pour the wet mixture over the flour and cheese mixture. Add chopped ham, then mix gently until the dough clumps together.
  4. Shape Scones. For triangle scones: Turn the dough onto a lightly floured surface and, using floured hands, gently gather it into a sticky ball. If too sticky, add a little more flour; if too dry, add 1–2 more tablespoons cold buttermilk. Press the dough into an 8-inch disc and cut into 8 wedges. For drop scones: Keep mixing the dough in the bowl until combined, then drop 1/4 cup portions 3 inches apart on a lined baking sheet.
  5. Brush & Chill. Whisk 1 tablespoon buttermilk with reserved egg white and brush lightly over the scones. Optionally sprinkle flaky sea salt. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
  6. Preheat Oven. Meanwhile, preheat the oven to 400°F (204°C). Prepare baking sheets by lining with parchment paper or silicone baking mats. Use two sheets if making smaller or drop scones.
  7. Bake. After chilling, arrange scones 2–3 inches apart on prepared baking sheets. Bake for 25 minutes or until golden brown around edges and lightly browned on top. Remove from oven and let cool a few minutes before serving.

Notes

  • Freeze Before Baking: Freeze shaped scone wedges on a tray for 1 hour, then transfer to a freezer bag; freeze up to 3 months. Bake from frozen, adding a few extra minutes to baking time, or thaw overnight in the refrigerator before baking.
  • Freeze After Baking: Freeze baked scones for up to 3 months. Thaw at room temperature or in refrigerator overnight. Warm for 30 seconds in microwave or 10 minutes at 300°F on a baking sheet before serving.
  • Overnight Preparation: Prepare dough through shaping, refrigerate overnight covered, then continue baking steps the next day.
  • Butter Tips: Use frozen butter grated with a box grater for best texture. If no grater available, use very cold butter cut into fine cubes.
  • Herb Substitutions: Substitute chives with parsley or scallions if desired.
  • Cheese Variations: Try feta, gouda, or pepper jack instead of cheddar.
  • Ham Alternatives: Omit ham for cheese-only scones or use cooked bacon or sausage.
  • Mini Scones: For smaller scones, divide dough into two 5-inch discs and cut each into eight wedges. Bake for 20 minutes or until lightly browned.
  • Over-spreading Prevention: Use cold ingredients and chill dough well. If spreading occurs during baking, gently press back into shape with a spatula.

Nutrition

  • Serving Size: 1 scone
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 480 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 9 g
  • Cholesterol: 75 mg

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