Savory Ham & Cheese Scones Recipe

Introduction

These savory ham and cheese scones are a perfect blend of flaky pastry, sharp cheddar, and smoky ham. Ideal for breakfast, brunch, or a tasty snack, they’re easy to make and packed with flavor.

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

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, garlic powder, salt, and pepper. Stir in the chives and shredded cheddar cheese.
2. 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 forms pea-sized crumbs. Place the bowl in the refrigerator or freezer while preparing the wet ingredients.
3. Step 3: Whisk together 2/3 cup cold buttermilk and the egg yolk (reserve the egg white for later). Pour this over the flour mixture, add the chopped ham, and mix until the dough clumps together.
4. Step 4: Turn the dough out onto a lightly floured surface. Using floured hands, gently work it into a ball—it will be sticky. Add a little more flour if too sticky, or 1–2 tablespoons cold buttermilk if too dry. Press the dough into an 8-inch disc.
5. Step 5: Cut the disc into 8 wedges with a sharp knife or bench scraper. Alternatively, for mini drop scones, continue mixing dough in the bowl to combine thoroughly, then drop 1/4 cup portions onto a lined baking sheet spaced 3 inches apart.
6. Step 6: Whisk together 1 Tablespoon buttermilk with the reserved egg white. Brush this mixture lightly onto the scones. If desired, sprinkle flaky sea salt on top.
7. Step 7: Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
8. Step 8: Preheat your oven to 400°F (204°C).
9. Step 9: Line a large baking sheet with parchment paper or a silicone mat. If making mini or drop scones, prepare two baking sheets. Arrange scones 2–3 inches apart on the prepared baking sheet(s) after chilling.
10. Step 10: Bake the scones for 22–25 minutes until golden brown around the edges and lightly browned on top. Let them cool on the baking sheets for a few minutes before serving.

Tips & Variations

• For extra flaky scones, keep the butter as cold as possible and avoid overworking the dough.
• Substitute cheddar with other cheeses like Gruyère or Swiss for different flavors.
• Add finely chopped cooked herbs like rosemary or thyme for an herbal twist.
• Use leftover cooked ham or substitute with cooked bacon for a smoky variation.
• If you prefer smaller scones, cut the disc into more wedges or make drop scones as described.

Storage

Store leftover scones at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Note that scones soften after day 2. To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes until heated through and lightly crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be used, buttermilk adds a slight tang and reacts with the baking powder to help the scones rise better. For a substitute, you can mix 2/3 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.

How do I make the scones less crumbly?

Make sure not to overwork the dough and keep the butter cold. If the dough feels too dry, add a bit more cold buttermilk, one tablespoon at a time, until it holds together well but remains tender.

Savory Ham & Cheese Scones Recipe

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★★★★★

4.9 from 104 reviews

• Author: Mariam
• Total Time: 37 minutes
• Yield: 8 scones (triangle shape) or 10–12 drop scones 1x

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Description

These Savory Ham & Cheese Scones are flaky, cheesy, and packed with flavorful ham and fresh chives. Perfect for breakfast, brunch, or a savory snack, these scones combine sharp cheddar cheese with tender chunks of ham, all held together in a tender crumb with a touch of garlic and fresh herbs. Baked to golden perfection, they’re easy to make and equally delicious fresh or reheated.

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Ingredients

Scale 1x2x3x

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
• 3 Tablespoons chopped fresh chives

Cheese and Fat

• 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

Additional

• 3/4 cup (about 110g or 3 oz) finely chopped ham
• Optional topping: flaky sea salt

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Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, garlic powder, salt, and black pepper. Stir in the chopped fresh chives and shredded cheddar cheese evenly.
2. Incorporate Butter: Grate the frozen unsalted butter using a box grater, then add it to the flour mixture. Using a pastry cutter, two forks, or your fingers, blend until the mixture forms pea-sized crumbs. Place this mixture in the refrigerator or freezer while preparing the wet ingredients.
3. Combine Wet Ingredients and Ham: Whisk together 2/3 cup cold buttermilk and the egg yolk in a separate bowl, reserving the egg white. Pour this wet mixture over the flour and cheese mixture, add the chopped ham, and stir until the dough just starts to clump together.
4. Shape the Dough: Turn the sticky dough out onto a lightly floured work surface. With floured hands, shape it into a rough ball. Add a little more flour if too sticky, or 1-2 tablespoons more cold buttermilk if too dry. Press the dough into an 8-inch disc.
5. Cut the Scones: Using a sharp knife or bench scraper, cut the disc into 8 equal wedges to make traditional triangle scones. Alternatively, for smaller drop scones, continue mixing the dough in the bowl until cohesive and drop 1/4 cup portions spaced 3 inches apart onto a lined baking sheet.
6. Brush and Add Topping: Whisk together 1 tablespoon buttermilk with the reserved egg white. Lightly brush this mixture onto the tops of the scones and sprinkle with flaky sea salt if desired. This can be done before or after chilling.
7. Chill the Scones: Place the shaped scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to help them firm up before baking.
8. Preheat the Oven: While chilling, preheat your oven to 400°F (204°C).
9. Prepare Baking Sheet: Line a large baking sheet with parchment paper or a silicone mat. If baking drop scones, use two sheets to avoid overcrowding. After refrigeration, arrange the scones 2–3 inches apart on the prepared baking sheet(s).
10. Bake: Bake for 22–25 minutes or until the scones are golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool on the baking sheet for a few minutes before serving.
11. Store Leftovers: Store leftover scones at room temperature for up to 2 days or refrigerate for up to 5 days. Note that scones will become softer by day 2.

Notes

• Using frozen butter helps create a flaky scone texture by preventing the butter from melting too quickly into the dough.
• Adjust the flour or buttermilk slightly to achieve the right dough consistency—sticky dough is normal but should be manageable.
• For smaller, drop-style scones, drop 1/4 cup portions of dough onto a lined baking sheet spaced about 3 inches apart instead of shaping a disc.
• Add flaky sea salt on top for an extra burst of texture and flavor, but this is optional.
• Chilling the scones before baking helps them rise properly and creates a better crumb structure.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American

Keywords: savory scones, ham and cheese scones, breakfast scones, brunch recipe, cheddar cheese scones, homemade scones