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Ham and Cheese Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 35 reviews
  • Author: Caroline
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 large scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Description

These Savory Ham & Cheese Scones are a delightful blend of flaky, buttery dough packed with sharp cheddar, tender ham, and fresh chives. Perfect as a hearty breakfast or savory snack, they offer a golden crust with a soft, flavorful interior. Ideal for brunches or quick gatherings, these scones balance richness and warmth with a hint of garlic and flaky sea salt topping.

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

Fresh and Dairy

  • 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

Protein

  • 3/4 cup (about 110g or 3 oz) finely chopped ham

Optional Topping

  • Flaky sea salt

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, garlic powder, salt, and freshly ground black pepper. Stir in chopped fresh chives and shredded cheddar cheese to evenly distribute the flavors.
  2. Incorporate Butter: Using a box grater, grate the frozen butter directly into the flour mixture. Mix with a pastry cutter, two forks, or your fingers until the mixture forms pea-sized crumbs. Place the mixture in the refrigerator or freezer to keep cold while preparing wet ingredients.
  3. Mix Wet Ingredients and Form Dough: Whisk 2/3 cup buttermilk together with the egg yolk (save egg white for later). Pour this over the flour and cheese mixture, add the finely chopped ham, and gently combine until the dough clumps together.
  4. Shape Scones: For triangle scones, turn dough onto a lightly floured surface and use floured hands to work it into a sticky ball. Adjust by adding a bit more flour if too sticky or 1-2 tablespoons more cold buttermilk if too dry. Press dough into an 8-inch disc and cut into 8 wedges. For drop scones, continue mixing dough in the bowl and drop 1/4 cup portions spaced 3 inches apart on a lined baking sheet.
  5. Brush and Chill: Whisk 1 Tablespoon buttermilk with the reserved egg white. Lightly brush this glaze onto each scone and sprinkle flaky sea salt if desired. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to firm up.
  6. Preheat Oven: Preheat your oven to 400°F (204°C) while scones chill. Prepare baking sheets by lining with parchment paper or silicone mats. Arrange scones 2–3 inches apart.
  7. Bake Scones: Bake for 25 minutes or until golden brown around the edges and lightly browned on top. Remove from oven and allow them to cool for a few minutes on the baking sheets before serving.
  8. Store Leftovers: Keep leftover scones at room temperature for up to 2 days or refrigerate for up to 5 days. The scones will soften after day 2 but remain delicious.

Notes

  • Freeze Before Baking: Freeze shaped scone wedges on a plate or baking sheet for 1 hour, then transfer to a freezer-safe container for 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: Cool baked scones completely before freezing for up to 3 months. Thaw at room temperature for a few hours or overnight in the refrigerator. Warm in microwave for 30 seconds or bake at 300°F (149°C) for 10 minutes to refresh.
  • Overnight Preparation: Prepare dough through shaping step, cover, and refrigerate overnight. Continue with glazing, chilling, and baking steps the following day.
  • Butter Tips: Frozen butter works best grated with a box grater. If unavailable, use very cold butter cut into fine cubes.
  • Herb Substitutions: Swap chives for fresh parsley or chopped scallions for a different flavor profile.
  • Cheese Variations: Substitute cheddar with feta, gouda, pepper jack, or your preferred cheese for unique tastes.
  • Ham Alternatives: Omit ham for a cheese-only scone, or replace with cooked bacon or sausage for variety.
  • Managing Spread: Ensure ingredients and dough are very cold. If scones spread too much during baking, gently press them back into shape immediately after removing from the oven.
  • Mini Scones: For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. Bake for 20 minutes or until lightly browned.

Nutrition

  • Serving Size: 1 scone
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 9 g
  • Cholesterol: 70 mg

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