Description
A savory and delicious recipe for ham and cheese scones with chives, perfect for breakfast or a snack. These scones are made with cold butter and buttermilk to achieve a tender, flaky texture, flavored with sharp cheddar cheese and fresh herbs, and baked until golden brown.
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
Herbs and Cheese
- 3 Tablespoons chopped fresh chives
- 1 cup (about 100g or 3.5 oz) shredded cheddar cheese
Butter and Dairy
- 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 and Toppings
- 3/4 cup (about 110g or 3 oz) finely chopped ham
- Optional for topping: flaky sea salt
Instructions
- Mix Dry Ingredients: Whisk flour, sugar, baking powder, garlic powder, salt, and pepper together in a large bowl. Stir in the chopped fresh chives and shredded cheddar cheese thoroughly to distribute evenly.
- Incorporate Butter: Grate the frozen butter using a box grater and add it to the flour mixture. Combine with a pastry cutter, two forks, or your fingers until the mixture resembles pea-sized crumbs. Chill the mixture in the refrigerator or freezer while preparing wet ingredients to keep the butter cold.
- Mix Wet Ingredients and Combine Dough: Whisk 2/3 cup buttermilk with the egg yolk in a separate bowl. Pour this mixture over the flour and cheese mixture, then add the chopped ham. Stir until the dough begins to clump together.
- Shape Dough: For triangle scones, turn the dough onto a lightly floured surface. Using floured hands, gently form the sticky dough into a ball, adding more flour if too sticky or 1-2 tablespoons more buttermilk if too dry. Press into an 8-inch disc and cut into 8 wedges using a sharp knife or bench scraper. For drop scones, continue mixing dough in the bowl until cohesive, then drop 1/4 cup portions 3 inches apart on a baking sheet lined with parchment.
- Brush and Chill: Whisk 1 tablespoon buttermilk with the reserved egg white and brush lightly onto the scones. Sprinkle with flaky sea salt if desired. Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper or a silicone baking mat. Use two sheets if baking smaller scones.
- Bake Scones: Arrange chilled scones 2–3 inches apart on the prepared baking sheet(s). Bake for 25 minutes or until the edges are golden brown and tops lightly browned. Remove from the oven and let cool on the baking sheets for a few minutes before serving.
Notes
- Freeze scone dough wedges on a plate or baking sheet for 1 hour before transferring to a freezer bag for up to 3 months. Bake from frozen with extra baking time or thaw overnight in the refrigerator.
- Freeze baked and cooled scones for up to 3 months. Thaw at room temperature or in the refrigerator, and warm before serving.
- For overnight prep, make the dough through shaping but do not bake. Cover and refrigerate overnight, then bake the next day.
- If you don’t have a box grater for butter, finely cube very cold butter instead.
- You can substitute chives with parsley or chopped green onions.
- Swap cheddar cheese for feta, gouda, pepper jack, or your favorite cheese.
- Omit ham for cheese-only scones or replace with cooked bacon or sausage.
- If scones spread too much during baking, remove and gently reshape with a rubber spatula while hot.
- For mini scones, press dough into two 5-inch discs and cut each into 8 wedges; bake for 20 minutes.
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 65 mg
