Print

Savory Ham And Cheese Scones | Easy Flaky Breakfast Scones Recipe

Savory Ham And Cheese Scones baked golden and flaky for Breakfast Scones lovers who want a hearty homemade treat.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Savory Ham And Cheese Scones bake up tender inside, crisp at the edges, and full of cheesy, salty flavor. They freeze well both before and after baking, and you can easily leave out the ham or swap it for bacon or sausage. Read the notes before you begin so you can choose the variation that works best for you.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, spooned and leveled, plus extra for your 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 topping: flaky sea salt

Instructions

  1. Combine the dry ingredients.
    In a large mixing bowl, whisk together the flour, sugar, baking powder, garlic powder, salt, and black pepper. Add the chopped chives and shredded cheddar, then stir until everything looks evenly distributed.
  2. Work in the frozen butter.
    Use a box grater to grate the frozen butter straight into the bowl. Then cut it into the dry mixture with a pastry cutter, two forks, or your fingertips. Stop when the mixture looks crumbly and the butter pieces are about the size of peas. Put the bowl in the refrigerator or freezer while you mix the wet ingredients.
  3. Mix the buttermilk and egg yolk.
    In a small bowl, whisk together the cold buttermilk and the egg yolk until blended. Save the egg white for later. Pour the buttermilk mixture into the flour bowl, add the chopped ham, and stir gently just until the dough starts to come together in clumps.

  4. Shape triangle scones.
    Turn the dough out onto a lightly floured work surface. Flour your hands lightly, then bring the dough together as best you can. The dough will feel sticky, and that is normal. Add a little flour only if necessary. If the dough seems too dry and will not hold together, add 1 to 2 more Tablespoons of cold buttermilk. Press the dough into an 8-inch circle, then cut it into 8 wedges with a sharp knife or bench scraper. For smaller scones, see the note below.

    Or make drop scones:
    Keep mixing the dough in the bowl until it fully comes together. Scoop about 1/4 cup of dough per scone and place the mounds 3 inches apart on a lined baking sheet.

  5. Brush the tops.
    Whisk 1 Tablespoon of buttermilk together with the reserved egg white. Brush the mixture lightly over the tops of the scones. Add flaky sea salt on top if you want a little extra crunch and sparkle. You can do this before or after the chilling step.
  6. Chill the shaped scones.
    Set the scones on a plate or a lined baking sheet, depending on how much refrigerator space you have. Chill them for at least 15 minutes.
  7. Preheat the oven.
    While the scones chill, heat the oven to 400°F (204°C).
  8. Prepare your baking sheet.
    Line a large baking sheet with parchment paper or a silicone baking mat. If you are making mini scones or drop scones, prepare two baking sheets instead of one. Once the dough has chilled, place the scones 2 to 3 inches apart on the prepared sheet or sheets.
  9. Bake.
    Bake the scones for 22 to 25 minutes, or until the edges turn golden brown and the tops look lightly browned. Remove the tray from the oven and let the scones cool for a few minutes on the baking sheet before serving.
  10. Store leftovers.
    Keep leftover scones at room temperature for up to 2 days or in the refrigerator for up to 5 days. They soften a bit by the second day, so warming them briefly before serving helps a lot.

Notes

  • Freeze before baking:
    Freeze the shaped scone wedges on a plate or baking sheet for about 1 hour. Once firm, transfer them to a freezer bag or airtight container and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes, or thaw them overnight in the refrigerator and bake as directed.
  • Freeze after baking:
    Let the baked scones cool completely, then freeze them for up to 3 months. Thaw on the counter for a few hours or in the refrigerator overnight. Reheat in the microwave for about 30 seconds, or warm them on a baking sheet in a 300°F (149°C) oven for about 10 minutes.
  • Overnight method:
    Make the dough through step 4, cover it, and refrigerate overnight. Continue with the recipe the next day.
  • Special tools:
    Glass mixing bowl, whisk, box grater, pastry cutter, bench scraper, pastry brush, baking sheets, silicone baking mats or parchment paper, flaky sea salt.
  • Butter tip:
    Frozen butter works best if you can grate it. If you do not have a box grater, cut very cold butter into very small cubes and use that instead.
  • Chives swap:
    You can replace the chives with the same amount of another fresh herb, such as parsley, or use chopped scallions/green onions.
  • Cheese swap:
    You can use another cheese you love, such as feta, gouda, or pepper jack.
  • Ham swap:
    You can leave out the ham completely for plain cheese scones, or replace it with the same amount of cooked chopped bacon or sausage.
  • Prevent over-spreading:
    Start with very cold ingredients and chilled dough. Some spreading is normal, but if the scones spread too much while baking, pull them out and gently nudge them back into shape with a rubber spatula.

 

  • Mini scones:
    For smaller scones, divide the dough into two 5-inch discs and cut each disc into 8 wedges. Make sure the ham pieces are very small. Bake for 18 to 20 minutes, or until lightly browned.

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