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Savory Ham & Cheese Scones Recipe

Savory Ham & Cheese Scones Recipe
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★★★★★

4.8 from 23 reviews

These savory ham and cheese scones are a perfect blend of flaky, buttery dough combined with sharp cheddar cheese, smoky ham, and fresh chives. Ideal for breakfast, brunch, or a savory snack, they are easy to prepare, with a deliciously golden crust and a tender, flavorful interior. Brushed with a buttermilk-egg wash and optionally topped with flaky sea salt, these scones deliver a perfect balance of rich and savory notes in every bite.

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 Meat

  • 1 cup (about 100g or 3.5 oz) shredded cheddar cheese
  • 3/4 cup (about 110g or 3 oz) finely chopped ham

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
  • 2/3 cup (160ml) cold buttermilk, plus 1 Tablespoon for brushing
  • 1 large egg, separated

Optional Topping

  • Flaky sea salt

Instructions

  1. Mix Dry Ingredients: Whisk together the all-purpose flour, granulated sugar, baking powder, garlic powder, salt, and freshly ground black pepper in a large bowl. Stir in the chopped fresh chives and shredded cheddar cheese to evenly distribute these flavorful ingredients throughout the mixture.
  2. Add Frozen Butter: Grate the frozen unsalted butter using a box grater directly into the flour mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture resembles pea-sized crumbs. Place this mixture in the refrigerator or freezer while you prepare the wet ingredients to keep the butter cold and ensure flaky scones.
  3. Combine Wet Ingredients and Ham: In a separate bowl, whisk together the cold buttermilk and the egg yolk (reserve the egg white for later). Pour this buttermilk-egg mixture over the flour, cheese, and butter mixture, then add the finely chopped ham. Gently mix until the dough just begins to clump together, being careful not to overwork it.
  4. Shape Dough: Turn the dough out onto a lightly floured surface. With floured hands, gently gather it into a ball; the dough will be sticky. If too sticky, sprinkle in a little more flour; if too dry, add 1–2 tablespoons more cold buttermilk. Pat the dough into an 8-inch diameter disc. Using a sharp knife or bench scraper, cut the disc into 8 equal wedges to form traditional triangle scones. For smaller drop scones, continue mixing until the dough just comes together and drop spoonfuls onto a baking sheet lined with parchment.
  5. Prepare for Baking: Whisk the reserved egg white with 1 tablespoon of buttermilk to make a glaze. Brush this lightly over the tops of the scones to encourage browning and, if desired, sprinkle flaky sea salt over them for added texture and flavor. This can be done before or after chilling.
  6. Chill the Dough: Place the scones on a plate or parchment-lined baking sheet, and refrigerate for at least 15 minutes. This resting period solidifies the butter again and helps achieve better rising and texture during baking.
  7. Preheat Oven: While the dough chills, preheat your oven to 400°F (204°C), ensuring it reaches the proper temperature before baking for optimal rise and crust formation.
  8. Arrange Scones for Baking: Line large baking sheet(s) with parchment paper or silicone mats. After chilling, arrange the scones 2 to 3 inches apart on the prepared sheets. Use two trays if making miniature or drop scones to prevent overcrowding.
  9. Bake: Bake the scones in the preheated oven for 22 to 25 minutes until they are golden brown on the edges and lightly browned on top. The scones should feel firm to the touch and aromatic when done.
  10. Cool and Serve: Remove the scones from the oven and let them cool on the baking sheets for a few minutes. Serve warm for best taste and texture.
  11. Storage: Store leftover scones at room temperature for up to 2 days or refrigerate for up to 5 days. Note that scones soften after two days but remain delicious. Reheat slightly before serving if desired.

Notes

  • Using frozen butter helps create a flaky texture by keeping the butter solid until it melts during baking.
  • If dough is too sticky to handle, add a little more flour gradually but avoid overworking the dough to prevent tough scones.
  • For smaller, drop-style scones, keep mixing dough in the bowl until it just comes together, then drop by 1/4 cup spoonfuls spaced 3 inches apart on the baking sheet.
  • The egg white and buttermilk glaze promotes a golden, glossy finish and can be optionally topped with flaky sea salt for extra flavor.
  • Chilling scones before baking firms up the butter and promotes better rise and flakiness.
  • Leftover scones can be frozen for up to 1 month; reheat in the oven for best texture.

Nutrition

Keywords: savory scones, ham and cheese scones, breakfast scones, cheddar scones, buttermilk scones, easy scones

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