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Savory Ham & Cheese Scones Recipe

★★★★★

4.9 from 104 reviews
  • Author: Mariam
  • Total Time: 37 minutes
  • Yield: 8 scones (triangle shape) or 10-12 drop scones 1x

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.

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
  • 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

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

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