Savory Ham & Cheese Scones Recipe

Introduction

These savory ham and cheese scones are a delightful treat, perfect for breakfast or an afternoon snack. Packed with sharp cheddar, fresh chives, and savory ham, they offer a flavorful twist on a classic scone. Easy to make and irresistibly tasty, they’re sure to become a family favorite.

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
• 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 for topping: flaky sea salt

Instructions

1. Step 1: Whisk the flour, sugar, baking powder, garlic powder, salt, and black pepper together in a large bowl. Stir in the chopped chives and shredded cheddar cheese.
2. Step 2: Grate the frozen butter with a box grater and add it to the flour mixture. Combine using a pastry cutter, two forks, or your fingers until the mixture resembles pea-sized crumbs. Place the mixture in the refrigerator or freezer while you prepare the wet ingredients.
3. Step 3: Whisk together 2/3 cup of buttermilk and the egg yolk (reserve the egg white for later). Pour this over the flour and cheese mixture, add the chopped ham, and stir until the dough clumps together.
4. Step 4: Turn the dough onto a lightly floured surface. With floured hands, gently work the dough into a ball. It will be sticky—if too sticky, add a little more flour; if too dry, add 1–2 tablespoons of cold buttermilk. Pat the dough into an 8-inch disc.
5. Step 5: Using a sharp knife or bench scraper, cut the disc into 8 wedges for triangle scones. (For smaller drop scones, mix until just combined and drop 1/4 cup mounds 3 inches apart onto a lined baking sheet.)
6. Step 6: Whisk together 1 tablespoon of buttermilk with the reserved egg white. Lightly brush this mixture onto the scones. Sprinkle with flaky sea salt if desired.
7. Step 7: Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
8. Step 8: While the scones chill, preheat your oven to 400°F (204°C).
9. Step 9: Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the chilled scones 2–3 inches apart on the prepared sheet(s).
10. Step 10: Bake for 22–25 minutes, until the scones are golden brown around the edges and lightly browned on top. Let them cool for a few minutes on the baking sheet before serving.

Tips & Variations

• For extra flavor, substitute sharp cheddar with smoked gouda or add a pinch of smoked paprika to the dough.
• Try adding diced jalapeños for a spicy kick.
• Use frozen butter for a flakier texture; keep it cold until you grate it into the flour mixture.
• If the dough feels too dry, adding a little extra cold buttermilk helps achieve the perfect consistency.

Storage

Store leftover scones at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. The scones will become softer by the second day. To reheat, warm them in a 350°F (175°C) oven for 5–7 minutes to restore freshness and flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these ham and cheese scones?

Yes, you can freeze the baked scones. Wrap them individually or place in a freezer-safe container for up to 2 months. Thaw at room temperature and warm in the oven before serving.

Can I use regular milk instead of buttermilk?

While you can substitute regular milk, adding 1 tablespoon of lemon juice or vinegar per 2/3 cup of milk and letting it sit for 5 minutes mimics buttermilk’s acidity and improves texture.

Savory Ham & Cheese Scones Recipe

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4.5 from 72 reviews

These Savory Ham & Cheese Scones are a perfect blend of flaky, buttery pastry studded with sharp cheddar cheese, fresh chives, and savory ham. Ideal for breakfast, brunch, or a tasty snack, they offer a delightful combination of flavors and textures that are easy to prepare and bake to golden perfection.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 22-25 minutes
• Total Time: 40 minutes
• Yield: 8 triangle scones or 10–12 drop scones 1x
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Dairy & Butter

• 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

Meat

• 3/4 cup (about 110g or 3 oz) finely chopped ham

Optional Topping

• Flaky sea salt

Instructions

1. Combine Dry Ingredients: Whisk the all-purpose flour, granulated sugar, baking powder, garlic powder, salt, and freshly ground black pepper together in a large bowl. Stir in the chopped fresh chives and shredded cheddar cheese evenly.
2. Incorporate Butter: Grate the frozen unsalted butter using a box grater into the flour mixture. Use a pastry cutter, two forks, or your fingers to blend the butter into the mixture until it resembles pea-sized crumbs. Refrigerate or freeze while preparing the wet ingredients.
3. Prepare Wet Ingredients and Mix Dough: Whisk together the cold buttermilk and egg yolk in a separate bowl, reserving the egg white for later. Pour this wet mix over the flour and cheese mixture, add the finely chopped ham, and mix until the dough just begins to clump together.
4. Shape Dough for Triangle Scones: Turn the dough onto a lightly floured work surface. Using floured hands, gently work it into a ball; the dough will be sticky. If necessary, add more flour if too sticky or 1 to 2 more tablespoons of cold buttermilk if too dry. Press the dough into an 8-inch disc.
5. Cut Dough into Wedges: Using a sharp knife or bench scraper, cut the 8-inch disc into 8 equal triangle wedges. For smaller, drop scones: keep mixing the dough in the bowl until it comes together, then drop about 1/4 cup of dough per scone, spaced 3 inches apart, onto a lined baking sheet.
6. Brush with Egg Wash: Whisk together 1 tablespoon of buttermilk with the reserved egg white. Lightly brush this mixture over the scones and, if desired, sprinkle with flaky sea salt. You can do this brushing either before or after a short refrigeration.
7. Chill the Dough: Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to firm up before baking.
8. Preheat Oven: While the dough chills, preheat your oven to 400°F (204°C).
9. Prepare for Baking: Line a large baking sheet with parchment paper or silicone baking mat. If making smaller or drop scones, use two baking sheets. After chilling, arrange the scones 2 to 3 inches apart on the prepared sheet(s).
10. Bake the Scones: Bake for 22 to 25 minutes, or until the scones are golden brown around the edges and lightly browned on top. Remove from the oven and allow cooling on the baking sheet for a few minutes before serving.
11. Storage: Store leftover scones at room temperature for up to 2 days or in the refrigerator for up to 5 days. Note that scones tend to soften by day 2 when stored.

Notes

• Use frozen butter to ensure a flaky texture in the scones; warming causes the butter to blend too much with the flour.
• If the dough is too sticky, add a bit more flour sparingly to avoid tough scones.
• For softer scones, do not overmix the dough; mix only until it just comes together.
• Flaky sea salt on top adds a nice finishing touch but is optional.
• Refrigerating the dough before baking firms up the butter and helps achieve better rise and texture.

Keywords: ham scones, cheese scones, savory scones, breakfast scones, cheddar scones, easy scones recipe