Savory Ham & Cheese Scones: A Delicious and Easy Baking Recipe

A Savory Twist on a Classic Baked Good

Scones are often associated with sweet flavors like fruit and glazes, but these Savory Ham & Cheese Scones offer a delicious alternative. This recipe combines the flaky, tender texture of a classic scone with the savory goodness of ham, cheddar cheese, and chives. They’re a fantastic option for breakfast, brunch, a savory afternoon snack, or even as a side dish with soup or salad. The savory flavors make them incredibly versatile, and they’re just as enjoyable warm from the oven as they are at room temperature.

A Recipe That’s Perfect for Brunch or a Savory Snack

I’ve always been a fan of scones, but I often find myself craving something savory rather than sweet, especially for breakfast or brunch. That’s why I was so excited to try this recipe for Savory Ham & Cheese Scones. The combination of the sharp cheddar cheese, the salty ham, and the fresh chives sounded perfect. The first time I made them, I was amazed at how easy they were to prepare and how delicious they tasted. The scones were tender and flaky, with a wonderful savory flavor that was perfectly balanced. These scones have become a regular in my baking repertoire. They’re a great way to switch up my usual breakfast routine, and they’re always a hit when I serve them to guests. I love that they’re so versatile – I can enjoy them on their own, or pair them with eggs, soup, or a salad for a more complete meal.

Ingredient Insights: Choosing the Right Ingredients for Flavor and Texture

The success of these scones lies in the combination of flavorful ingredients. Here’s what you’ll need:

• All-Purpose Flour (2 cups): Provides the structure for the scones.
  • Tip: Spoon and level the flour when measuring for accuracy.
• Granulated Sugar (1 tablespoon): A small amount of sugar helps to balance the savory flavors and promote browning.
• Baking Powder (2 ½ teaspoons): The leavening agent that gives the scones their light and airy texture.
  • Tip: Make sure your baking powder is fresh for optimal results.
• Garlic Powder (¾ teaspoon): Adds a savory, aromatic flavor.
• Salt (½ teaspoon): Essential for seasoning the scones and enhancing the other flavors.
• Black Pepper (¼ teaspoon): Provides a touch of warmth and spice.
  • Tip: Freshly ground black pepper has the best flavor.
• Fresh Chives (3 tablespoons, chopped): Add a pop of color and a mild onion flavor.
• Shredded Cheddar Cheese (1 cup): Provides a sharp, cheesy flavor and contributes to the scones’ texture.
  • Tip: Sharp cheddar is recommended for its bold flavor, but you can use mild or medium cheddar, or a blend of cheeses.
• Unsalted Butter (½ cup, frozen): Creates the flaky layers that are characteristic of good scones.
  • Tip: Using frozen butter is crucial for achieving a flaky texture. The recipe suggests grating the frozen butter, which makes it easier to incorporate into the dry ingredients.
• Cold Buttermilk (⅔ cup, plus 1 tablespoon for brushing): Adds moisture and a subtle tanginess that complements the other flavors.
  • Tip: Using cold buttermilk helps keep the butter cold, which is important for creating flaky layers.
• Large Egg (1, separated): The egg yolk is mixed into the dough, while the white is whisked with buttermilk to create a wash.
• Finely Chopped Ham (¾ cup): Adds a savory, salty element to the scones.
  • Tip: You can use leftover cooked ham, deli ham, or even cooked and crumbled bacon.
• Flaky Sea Salt (optional, for topping): Adds a touch of extra flavor and a beautiful, slightly crunchy finish.

Essential Equipment: Tools for Scone Making Success

• Large Mixing Bowl: For combining the dry ingredients.
• Medium Mixing Bowl: For whisking together the wet ingredients.
• Small Bowl: For whisking the egg white with buttermilk.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Whisk: For combining the dry ingredients and whisking the wet ingredients.
• Box Grater: For grating the frozen butter.
• Pastry Cutter or Two Forks: For cutting the butter into the flour mixture (if not grating).
• Sharp Knife or Bench Scraper: For cutting the dough into wedges.
• Baking Sheet: For baking the scones.
• Parchment Paper or Silicone Baking Mat: Lining the baking sheet prevents sticking and makes cleanup easier.
• Pastry Brush: For brushing the tops of the scones with the buttermilk and egg white mixture.

The Recipe: A Step-by-Step Guide to Savory Ham & Cheese Scones

Ingredients with Measurements

• 2 cups (250g) all-purpose flour (spooned & leveled), 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 or 3.5 oz) shredded cheddar cheese
• ½ cup (8 tablespoons; 113g) unsalted butter, frozen (see note)
• ⅔ cup (160ml) cold buttermilk, plus 1 tablespoon for brushing
• 1 large egg, separated
• ¾ cup (about 110g or 3 oz) finely chopped ham
• Optional for topping: flaky sea salt

Detailed Instructions

1. Combine Dry Ingredients: Creating the Foundation

1. Whisk Together: In a large mixing bowl, whisk together the flour, sugar, baking powder, garlic powder, salt, and pepper until well combined.
2. Add Chives and Cheese: Stir in the chopped chives and shredded cheddar cheese until evenly distributed.

2. Incorporate Frozen Butter: The Key to Flaky Layers

1. Grate Butter: Using the large holes of a box grater, grate the frozen butter directly into the bowl with the dry ingredients.
   • Tip: Grating the frozen butter creates small, evenly sized pieces that distribute throughout the dough, resulting in flaky layers.
2. Combine: Use a pastry cutter, two forks, or your fingertips to quickly combine the grated butter with the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • Tip: Work quickly to prevent the butter from melting. Cold butter is crucial for creating flaky scones.
3. Chill (Optional): If your kitchen is warm or the mixture seems to be getting too soft, place the bowl in the refrigerator or freezer for a few minutes to chill it.

3. Combine Wet Ingredients: Adding Moisture and Flavor

1. Separate Egg: Separate the large egg, placing the yolk in a medium bowl and the white in a small bowl.
2. Whisk Yolk and Buttermilk: To the bowl with the egg yolk, add ⅔ cup of cold buttermilk. Whisk together until well combined.
3. Set Aside Egg White: Set the egg white aside; you’ll use it later for brushing the tops of the scones.

4. Bring the Dough Together: Combining Wet and Dry Ingredients

1. Pour Wet into Dry: Pour the buttermilk and egg yolk mixture over the flour and butter mixture.
2. Add Ham: Add the finely chopped ham to the bowl.
3. Mix Gently: Mix the ingredients together with a fork or rubber spatula until the dough just begins to come together. It will be shaggy and slightly sticky. Do not overmix.
   • Tip: Overmixing can develop the gluten in the flour, resulting in tough scones.

5. Shape the Dough: Creating the Classic Wedge Shape

1. Turn Out Dough: Pour the dough onto a lightly floured work surface.
2. Knead Gently: With floured hands, gently work the dough into a ball as best you can. The dough will be sticky. If it seems too sticky, add a little more flour, 1 tablespoon at a time. If it seems too dry, add 1-2 more tablespoons of cold buttermilk.
3. Press into Disc: Press the dough into an 8-inch disc, about ¾-1 inch thick.
4. Cut into Wedges: Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges.
   • Note: For smaller scones, the recipe author suggests cutting into 10-12 wedges, or even using a biscuit cutter for drop scones.

6. Prepare for Baking: Chilling and Brushing

1. Arrange on Plate/Tray: Place the cut scones on a plate or a lined baking sheet.
2. Chill: Place the scones in the refrigerator for at least 15 minutes. Chilling the dough helps the butter stay cold, which contributes to flakiness.
3. Prepare Egg Wash: While the scones are chilling, whisk together the reserved egg white with 1 tablespoon of buttermilk in a small bowl.
4. Brush and Sprinkle: Just before baking, brush the tops of the scones lightly with the egg wash. If desired, sprinkle with flaky sea salt.

7. Preheat Oven and Prepare Baking Sheet: Ready to Bake

1. Preheat Oven: Preheat your oven to 400°F (204°C).
2. Line Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat. If you are making drop scones, you will need two baking sheets.

8. Bake the Scones: Achieving Golden-Brown and Flaky Perfection

1. Arrange Scones: After refrigerating, arrange the scones 2-3 inches apart on the prepared baking sheet(s).
2. Bake: Bake for 22-25 minutes, or until the scones are golden brown around the edges and lightly browned on top.
   • Tip: If you’re making smaller scones or drop scones, you may need to reduce the baking time.

9. Cool and Serve: Enjoying Your Savory Creation

1. Cool Slightly: Remove the baking sheet(s) from the oven and let the scones cool for a few minutes on the baking sheets.
2. Serve Warm: Serve the Savory Ham & Cheese Scones warm.

Troubleshooting Common Problems: Tips for Success

• Scones Dense:
  • Problem: The scones are dense and heavy instead of light and flaky.
  • Solutions: Make sure your baking powder is fresh. Don’t overmix the dough. Use cold ingredients (butter, buttermilk, egg).
• Scones Dry:
  • Problem: The scones are dry and crumbly.
  • Solutions: Don’t overbake. Make sure you’re using the correct amount of liquid ingredients.
• Scones Spreading Too Much:
  • Problem: The scones spread too much during baking.
  • Solutions: Chill the dough before baking. Make sure your butter is cold.

Tips and Variations: Customize Your Savory Scones

• Cheese Variations: Experiment with different cheeses, such as sharp cheddar, Gruyere, Swiss, or pepper jack.
• Add Vegetables: Incorporate finely diced cooked vegetables, such as onions, bell peppers, or spinach, into the dough.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the dough for a little heat.
• Different Meats: Use cooked and crumbled bacon, sausage, or diced Canadian bacon instead of ham.
• Herb Variations: Use different fresh herbs, such as rosemary, thyme, or parsley, instead of chives.

Serving Suggestions: A Versatile Treat for Any Time of Day

• Breakfast: A perfect savory breakfast option, served on their own or with eggs.
• Brunch: A delicious addition to a brunch spread.
• Lunch: Pair with a soup or salad for a light lunch.
• Snack: Enjoy as a savory snack between meals.
• Appetizer: Serve warm as an appetizer before a meal.
• Side Dish: Complement a hearty stew or chili.

Pairing Recommendations: Drinks and Complements

• Drinks:
  • Coffee or Tea: Classic pairings for breakfast or brunch.
  • Orange Juice: A refreshing citrusy option.
  • Bloody Marys or Mimosas: For a festive brunch.
• Sides:
  • Eggs: Serve with scrambled eggs, fried eggs, or a frittata.
  • Fruit Salad: A light and refreshing side dish.
  • Soup: A bowl of soup, such as tomato soup or vegetable soup, makes for a comforting meal.
  • Salad: A simple green salad with a vinaigrette dressing.

Nutritional Information: A Savory and Satisfying Treat

Per serving (1 scone, approximate, will vary based on size and specific ingredients): Calories: 250-300, Fat: 15-18g, Carbohydrates: 20-25g, Protein: 8-10g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Savory Ham & Cheese Scone Questions Answered

• Q: Can I make these scones ahead of time?
  • A: You can prepare the dough ahead of time and refrigerate it for up to 24 hours before shaping and baking. You can also bake the scones ahead of time and reheat them when ready to serve.
• Q: How do I store leftover scones?
  • A: Store leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
• Q: Can I freeze these scones?
  • A: Yes, you can freeze the baked and cooled scones for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or airtight container. Thaw at room temperature or reheat gently in the oven or microwave. You can also freeze the unbaked scone dough.
• Q: Can I use a different type of cheese?
  • A: Absolutely! Gruyere, Swiss, pepper jack, or a blend of Italian cheeses would all be delicious.
• Q: Can I use a different type of meat?
  • A: Yes, you can substitute cooked and crumbled bacon, sausage, or diced Canadian bacon for the ham.
• Q: What if I don’t have buttermilk?
  • A: You can make a buttermilk substitute by adding 2/3 tablespoon of lemon juice or white vinegar to a measuring cup, then adding enough milk to reach the ⅔ cup line. Let it sit for 5 minutes before using.
• Q: Can I make these scones without the chives?
  • A: Yes, you can omit the chives or substitute them with another fresh herb, such as parsley or thyme.
• Q: Can I add other vegetables to these scones?
  • A: Yes, finely diced cooked vegetables, such as onions, bell peppers, or spinach, would be great additions.
• Q: Can I make these scones gluten-free?
  • A: You can try using a gluten-free all-purpose flour blend, but the texture may be slightly different. Make sure all other ingredients are gluten-free.
• Q: Can I make these scones vegan?
• A: You would need to use vegan substitutes for butter, cheese, and eggs, and you would need to use a plant-based ham alternative.
• Q: How can I make these scones extra flaky?
• A: Make sure the butter is very cold (frozen and grated is ideal). Handle the dough as little as possible, and don’t overmix. Chilling the dough before baking also helps.
• Q: Can I use a biscuit cutter instead of cutting wedges?
• A: Yes, you can use a round biscuit cutter to make drop scones.