Savory Ham & Cheese Scones: The Ultimate Scone Recipe
Introduction to Savory Ham & Cheese Scones
These savory ham and cheese scones are a delightful twist on the classic scone, offering a perfect blend of flavors that are sure to please any palate. Whether enjoyed for breakfast, brunch, or as a snack, these fluffy scones are not only easy to make but also a fantastic way to incorporate some protein into your morning routine. Let’s dive in and discover how to make these delicious treats!
A Personal Story Behind My Savory Ham & Cheese Scones Journey
Growing up, my family would often gather for weekend brunches filled with laughter and delicious food. One of my fondest memories is of my grandmother baking scones in her cozy kitchen. The aroma of freshly baked goods would fill the air, drawing us all in. Inspired by her love for cooking, I developed my own version of scones that incorporates hearty ingredients like ham and cheese, reminiscent of those warm family gatherings.
What Makes This Savory Ham & Cheese Scones Recipe Special?
What sets this recipe apart is its combination of savory flavors and tender, flaky texture. The addition of sharp cheddar cheese and savory ham makes these scones a substantial treat, perfect for any time of the day. Plus, they are incredibly versatile! You can enjoy them warm from the oven or pack them for a picnic. They also freeze well, ensuring you have a delightful snack ready whenever you need it.
The Full Savory Ham & Cheese Scones Recipe
Ingredients
- 2 cups (250g) all-purpose flour, plus more for hands and work surface
- 1 tablespoon (12g) granulated sugar
- 2 ½ teaspoons baking powder
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh chives
- 1 cup (about 100g) shredded cheddar cheese
- ½ cup (113g) unsalted butter, frozen
- ⅔ cup (160ml) cold buttermilk, plus 1 tablespoon for brushing
- 1 large egg, separated
- ¾ cup (about 110g) finely chopped ham
- Optional for topping: flaky sea salt
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, garlic powder, salt, and black pepper. Stir in the chives and the shredded cheddar cheese. This mixture forms the flavorful base of your scones.
- Grate the frozen butter using a box grater and add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture resembles pea-sized crumbs. Place the bowl in the refrigerator or freezer while you prepare the wet ingredients. Keeping the butter cold helps create a flaky texture.
- In a separate bowl, whisk together ⅔ cup of buttermilk and the egg yolk (set aside the egg white for later). Pour this mixture over the flour and cheese mixture, add the chopped ham, and mix until the dough clumps together. Avoid overmixing to keep the scones tender.
- For triangle scones: Transfer the dough to a lightly floured work surface. With floured hands, shape the dough into a ball. If the dough is too sticky, add a little more flour; if too dry, add 1-2 tablespoons of cold buttermilk. Press the dough into an 8-inch disc and cut into 8 wedges. For drop scones: Keep mixing the dough in the bowl until it comes together. Drop about ¼ cup of dough per scone onto a lined baking sheet, spacing them 3 inches apart.
- In a small bowl, whisk together 1 tablespoon of buttermilk and the reserved egg white. Brush this mixture lightly over the scones and sprinkle with flaky sea salt if desired. You can do this step before or after refrigerating the scones.
- Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes. This step helps them hold their shape while baking.
- Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or silicone baking mats. If making mini or drop scones, use two baking sheets. After refrigerating, arrange the scones 2-3 inches apart on the prepared baking sheet(s).
- 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 let cool for a few minutes on the baking sheets before serving. Enjoy the delightful aroma filling your kitchen!
Serving Suggestions and Variations for Savory Ham & Cheese Scones
These scones are wonderful on their own, but you can elevate them even further! Serve them warm with a pat of butter or a dollop of your favorite jam. For a complete meal, pair them with a fresh salad or a comforting bowl of soup. Feel free to experiment with the recipe by adding different herbs like rosemary or thyme, or try incorporating other cheeses such as gouda or pepper jack for a different flavor profile. The possibilities are endless!
Frequently Asked Questions About Savory Ham & Cheese Scones
Can I make these scones ahead of time?
Absolutely! You can prepare the dough and shape the scones, then freeze them unbaked. When you’re ready to bake, simply add a few extra minutes to the baking time.
How should I store leftover scones?
Leftover scones can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. They may become softer by day 2, but they can be refreshed in the oven for a few minutes before serving.
Can I use other meats instead of ham?
Yes! Feel free to substitute with cooked bacon or even turkey for a different taste. Just ensure the meat is finely chopped to maintain the scone’s texture.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Calories per Serving: 180
- Servings: 8
Savory Ham & Cheese Scones
Equipment
- Large Bowl
- Baking sheet lined with parchment or silicone mat
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2.5 teaspoon baking powder
- 0.75 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoon fresh chives
- 1 cup shredded cheddar cheese
- 0.5 cup unsalted butter frozen
- 0.67 cup cold buttermilk
- 1 large egg separated
- 0.75 cup finely chopped ham
- 1 tablespoon buttermilk for brushing
- 1 pinch flaky sea salt for topping (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, garlic powder, salt, and black pepper. Stir in the chives and shredded cheddar cheese.
- Grate the frozen butter using a box grater and add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture resembles pea-sized crumbs. Place the bowl in the refrigerator or freezer while you prepare the wet ingredients.
- In a separate bowl, whisk together ⅔ cup of buttermilk and the egg yolk (set aside the egg white for later). Pour this mixture over the flour and cheese mixture, add the chopped ham, and mix until the dough clumps together.
- For triangle scones: Transfer the dough to a lightly floured work surface. With floured hands, shape the dough into a ball. If the dough is too sticky, add a little more flour; if too dry, add 1-2 tablespoons of cold buttermilk. Press the dough into an 8-inch disc and cut into 8 wedges. For drop scones: Keep mixing the dough in the bowl until it comes together. Drop about ¼ cup of dough per scone onto a lined baking sheet, spacing them 3 inches apart.
- In a small bowl, whisk together 1 tablespoon of buttermilk and the reserved egg white. Brush this mixture lightly over the scones and sprinkle with flaky sea salt if desired. You can do this step before or after refrigerating the scones.
- Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or silicone baking mats. If making mini or drop scones, use two baking sheets. After refrigerating, arrange the scones 2-3 inches apart on the prepared baking sheet(s).
- 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 let cool for a few minutes on the baking sheets before serving.